Beef Pot Pie Recipe - The Cookie Rookie® (2024)

4.57 from 23 votes

Author: Becky Hardin

• ▢ 1 9-inch refrigerated pie crust store-bought or homemade
• ▢ 2 tablespoons olive oil
• ▢ 1½ pounds chuck steak sliced into bite-sized pieces
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon ground black pepper
• ▢ 1 cup onion diced
• ▢ 1 cup potato cut into small cubes
• ▢ 2 tablespoons tomato paste
• ▢ 2 teaspoons garlic minced
• ▢ 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

• 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 onion, 1 cup potato

  

• Stir in the tomato paste, garlic, and thyme, sautéing for 30 seconds.

  2 tablespoons tomato paste, 2 teaspoons garlic, 1 teaspoon dried thyme

  

• 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

  

• 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

  

• 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

  

• 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.

• Use sirloin steak or ground beef in place of the chuck steak.
• Use butter in place of olive oil for a richer taste.
• Use shallots instead of onions for a sweeter taste.
• Use an equal amount of low sodium beef broth or water in place of the red wine.
• Use a mixture of your favorite fresh or frozen vegetables, such as mushrooms, pearl onions, broccoli florets, or corn.
• Use canned biscuits or puff pastry as the topping for your pie instead of pie crust.
• Use a Merlot, Pinot Noir, or Cabernet Sauvignon.
• 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.

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