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closeup overhead view of a cut beef pot pie with the filling exposed on a wooden spoon.
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4.59 from 24 votes

Beef Pot Pie Recipe

This beef pot pie is the perfect hearty winter meal, packed with tender cubes of beef, and veggies and topped with a flaky pie crust!
Step-by-step photos can be seen below the recipe card.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: American
Servings: 6 people
Author: Becky Hardin

Equipment

  • Cast Iron Skillet
  • Pie Pan
  • Baking Sheet

Ingredients

  • 1 9-inch refrigerated pie crust store-bought or homemade
  • 2 tablespoons olive oil
  • 1½ pounds chuck steak cubed
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 cup diced onion
  • 1 cup cubed potato
  • 2 tablespoons tomato paste
  • 2 teaspoons minced garlic
  • 1 teaspoon dried thyme
  • ½ cup dry red wine
  • ¼ cup all-purpose flour
  • 2 cups frozen peas and carrots
  • 1 cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons milk optional

Instructions

  • Preheat the oven to 450°F. Remove the pie crust from the refrigerator and let it warm while you prep the filling.
    1 9-inch refrigerated pie crust
  • Add the olive oil to a 12-inch oven-safe cast iron skillet set over medium-high heat. Add the beef, season with salt and pepper, and cook for 3-4 minutes until it begins to brown. Add the potatoes and cook for another 2-3 minutes. Add the onion and saute for 1-2 minutes, until beef is browned on all sides and vegetables begin to soften.
    2 tablespoons olive oil, 1½ pounds chuck steak, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 cup diced onion, 1 cup cubed potato
    seared cubed steak and potatoes with onion and garlic in a pan with a wooden spoon.
  • Stir in the tomato paste, garlic, and thyme, sautéing for 30 seconds.
    2 tablespoons tomato paste, 2 teaspoons minced garlic, 1 teaspoon dried thyme
    seasoned cubed beef, potatoes, and onions in a pan with a wooden spoon.
  • Reduce the heat to medium. Add the wine, deglaze the pan, then cook until the liquid reduces by half, stirring frequently, about 4 minutes. Stir in the flour and cook for 1-2 minutes until pasty.
    ½ cup dry red wine, ¼ cup all-purpose flour
    deglazing a pan of seared cubed steak and potatoes with red wine.
  • Add the frozen peas and carrots, broth, and Worcestershire sauce, simmering and stirring until combined and thick. Taste and adjust seasonings if desired, then remove the skillet from the heat.
    2 cups frozen peas and carrots, 1 cup low-sodium beef broth, 1 tablespoon Worcestershire sauce
    beef pot pie filling in a pan with a wooden spoon.
  • Pour the contents of the skillet into a 9- or 10-inch pie plate. Place the pie crust over the top of the filling, then press the edge against the lip of, crimping to form a seal around the edges. Cut a few venting slices on the top of the pie crust. Optionally, you can brush the crust with milk for a shiny look.
    2 tablespoons milk
    a pie crust with vent slits cut in the top over a pie plate.
  • Place the pie pan on a baking sheet (to catch any drips) and bake for 22-28 minutes, until the filling is bubbly and the crust is golden brown. Allow the pot pie to cool for 5-10 minutes before serving.

Video

Notes

  • You can make and refrigerate beef pot pie filling up to 2 days ahead or freeze it for up to 3 months. Assemble and bake the pie in the crust the day of. Let frozen filling thaw overnight in the refrigerator before baking.
Storage: Store beef pot pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 4 months.

Nutrition

Serving: 1slice | Calories: 528kcal | Carbohydrates: 34g | Protein: 27g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 775mg | Potassium: 870mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4549IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 5mg