Beef Pot Pie

Equipment You’ll Need

A deep 9-inch pie plate is essential—this filling is generous, and a shallow plate will overflow. A large, heavy-bottomed skillet (cast iron or stainless steel) gives you the best sear on the beef and even heat for the sauce. You’ll also want a whisk for smoothing the gravy, a sharp knife for slitting the top crust, and a pastry brush if you’re applying the egg wash. A sheet of aluminum foil comes in handy for shielding the crust edges if they brown too quickly.

Secrets to a Perfectly Flaky, Savory Pie

The key to a rich, deeply savory filling is giving the beef a proper sear. Don’t rush this step—let it sit undisturbed for a full minute so a brown crust forms. That crust is pure flavor. I remember the first time I made this, I stirred the meat too soon and ended up with gray, sad beef. Now I set a timer and walk away. Also, when you add the flour to the onion-celery mixture, cook it for a full minute to eliminate that raw flour taste. The sauce should be thick enough to coat the back of a spoon before you add the milk. If it’s too thin, let it simmer a few extra minutes. Finally, to keep the bottom crust from getting soggy, brush it with a little egg wash before adding the filling—or place the pie plate on a preheated baking sheet to give the bottom a head start.

Perfect Pairings for Your Pot Pie

A slice of this beef pot pie is a meal in itself, but a few thoughtful sides turn it into a feast. I love to spoon it alongside a pile of buttery mashed potatoes—the creamy texture plays beautifully against the flaky crust and tender beef. A simple green salad with a tangy vinaigrette cuts through the richness, and a handful of fresh parsley or thyme scattered over the top adds a bright, herbal note. For a truly cozy dinner, serve it with roasted carrots or parsnips, their natural sweetness echoing the peas and carrots in the filling.

Storing Leftover Beef Pot Pie

Let the pie cool completely to room temperature before storing—otherwise condensation will make the crust soggy. Cover the dish tightly with plastic wrap or foil, or transfer individual slices to an airtight container. It will keep in the refrigerator for up to 4 days. The flavors actually deepen overnight, so leftovers might taste even better the next day.

How to Freeze Beef Pot Pie

This pie freezes beautifully, and I recommend freezing it unbaked for the best texture. Assemble the pie completely, but don’t cut slits or add the egg wash. Wrap the entire dish tightly in a layer of plastic wrap, then a layer of foil. Freeze for up to 3 months. When you’re ready to bake, there’s no need to thaw—just add 15–20 minutes to the baking time, and cover the edges with foil if they brown too quickly. If you’ve already baked the pie, let it cool completely, then wrap and freeze. To reheat a frozen baked pie, thaw overnight in the fridge, then warm in a 350°F oven until hot.

The Best Way to Reheat Beef Pot Pie

To keep that flaky crust crisp, skip the microwave. Instead, reheat individual slices in a 350°F oven for about 15 minutes, or until the filling is bubbling. For a whole pie, cover loosely with foil and bake for 20–25 minutes, removing the foil for the last 5 minutes to re-crisp the top. If the edges start to darken, just tent them with foil. The oven method restores the crust’s golden crunch and warms the filling evenly without turning it mushy.

Frequently Asked Questions

Save

Beef Pot Pie

Print Recipe Pin Recipe

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 448

Ingredients

  

• 1.5 lb skirt or flat steak diced into 0.5-inch pieces
• 1 tbsp light-flavored olive oil
• 2 tbsp butter divided
• 1 yellow onion chopped into 0.25-inch pieces
• 2 celery ribs sliced thin, about 0.5 cup
• 0.33 cup all-purpose flour
• 2 cup beef stock
• 1 cup milk
• 1 tsp Worcestershire sauce
• 0.5-1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 12-16 oz frozen mixed peas and carrots
• 2 pie crusts
• 1 egg beaten (for egg wash)

Equipment

• large deep skillet
• deep pie plate
• fork
• knife
• cutting board
• whisk
• pastry brush

Instructions

 

1. Preheat oven to 425°F. Place one pie crust in a deep pie plate. Prick with a fork and set aside. In a large deep skillet, over medium-high heat, warm the oil. Add the beef and stir to coat.
2. Sprinkle the meat with salt and pepper and allow the beef to cook for about 1 minute without touching it. Stir and continue cooking for a couple more minutes. Transfer the beef to a plate or bowl, leaving all juices in the pan.
3. In the same skillet used for the beef, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Sprinkle with flour. Slowly stir in beef broth and whisk to combine. Cook for a minute or two, until thickened.
4. Add the milk, Worcestershire, salt, and pepper. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes. Taste and adjust the salt and pepper, as needed.
5. Add the cooked beef and vegetables to the sauce. Stir to mix throughout. Taste the filling and add salt, as needed. Pour the mixture into the bottom pie crust. Top with remaining pie crust. Seal the edges and cut away any excess dough.
6. Make a few slits in the top to allow steam to escape while baking. Brush the crust with an egg wash, if desired. (egg wash note below)
7. Bake for 35-40 minutes, or until the filling is bubbling hot and the crust is golden. (Wrap the edges with foil to prevent over-browning, if desired.) Cool for 10 minutes before serving.