Old-Fashioned Beef Pot Pie
A cozy and comforting beef pot pie filled with seasoned beef, fresh vegetables, and creamy gravy, wrapped in a golden-brown crust.
Ingredients
For the filling
- 1.5 pounds beef stew meat Make sure to trim visible fat
- 1 small onion, diced Can use yellow or sweet onion
- 2 medium carrots, diced Fresh carrots work best
- 2 cloves garlic, minced Adjust to taste if you love garlic
- 1 cup frozen peas Fresh peas can be substituted
- 1 cup frozen corn Canned corn is also an option
- 3 tablespoons butter Can substitute with olive oil if necessary
- 3 tablespoons all-purpose flour For thickening the gravy
- 2 cups beef broth Homemade or store-bought
- 1/2 cup milk or heavy cream Use heavy cream for a richer filling
- 1 teaspoon salt To taste
- 1/2 teaspoon black pepper Freshly cracked is best
- 1 teaspoon dried thyme Fresh thyme can be substituted
For the crust
- 2 prepared pie crusts Store-bought or homemade
- 1 egg beaten For brushing the crust
Instructions
Preparation
- Start by melting the butter in a large skillet over medium-high heat.
- Add the beef stew meat to the skillet and brown it on all sides.
- Toss in the diced onion, carrots, and minced garlic and let them soften for about five minutes.
- Sprinkle the flour over the meat and vegetables, stirring well to coat.
- Slowly pour in the beef broth while continuing to stir to form a smooth gravy.
- Stir in the milk, salt, pepper, and thyme. Let it simmer until thickened.
- Fold in the frozen peas and corn, then remove the skillet from the heat.
Assembly & Baking
- Place one pie crust in a pie dish and fill it generously with the beef mixture.
- Top it with the second crust, crimping the edges to seal.
- Brush the top with the beaten egg and make small slits for ventilation.
- Bake in a preheated oven at 400°F for 35 to 40 minutes until golden brown.
- Let the pot pie rest for 10 minutes before slicing.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for a month. For gluten-free, substitute the all-purpose flour and pie crusts.