This hearty beef pot pie is a true comfort food, a classic dish that has been warming homes for generations. Imagine a flaky, golden brown crust, filled with a savory filling of tender beef, mixed vegetables, and a rich gravy. It’s enough to make you mouth water. It is the perfect meal to serve on a cold day or busy weeknight.
I love pot pies. They’re so satisfying and hearty. This classic, rustic dish has been one I’ve been eating since I was a kid. I loved it when my mother made it, and when I got older, I continued to make pot pies. They made great family meals that can be enjoyed for a couple of days – if there are leftovers, and those are delicious as well.
I’m a particularly big fan of this beef pot pie because it uses tender, juicy New York Strip steak. It’s a high-quality cut of beef that cooks up incredibly tender in this recipe, but it’s not overly expensive, either.
Beef Pot Pie
This delicious pot pie starts with a ready-made pie crust to keep things simple. I press into a pie plate and fill it with classic beef pot pie filling full of New York steak, frozen mixed vegetables, cheddar cheese, and a rich, creamy sauce. After that, I bake it until the crust is golden and flaky, and then I just watch it disappear. Whether I make it for a quick and easy weeknight dinner or bring it to a party, it’s always quickly devoured.
Why You’ll Love This Beef Pot Pie Recipe
- It’s a hearty and delicious classic comfort food recipe that is filled with tender beef, vegetables, and savory gravy in a flaky pie crust.
- It is easy to make and the ingredients are simple and the steps are straightforward, and it can be made ahead of time and you can freeze it for later.
- It’s a great way to use up leftover steak, and it can be customized to your family’s liking by adding different vegetables, different meat, and spices.
Beef Pot Pie Ingredients
This recipe is full of beef, vegetables, and a homemade sauce, so you’ll need a few ingredients. That being said, they’re all kitchen staples. You actually might have them all in your kitchen right now.
- Boneless New York steak
- Cloves garlic
- All purpose flour
- Slap Ya Mama® seasoning
- Garlic salt
- Black pepper
- Beef broth
- Heavy cream
- Frozen vegetables
- Sharp cheddar cheese
- Pillsbury™ refrigerated pie crust, room temperature
- Large egg
How to Make Beef Pot Pie
This straightforward recipe involves just a little stovetop work, filling, and baking. The entire thing takes about an hour from start to finish, so it’s perfect for any occasion, including weeknight meals.
Step 1: Prep
Preheat the oven to 425 degrees. Lightly spray a deep dish pie plate with nonstick cooking spray. Then, roll out the pie dough on a lightly floured surface and place one crust in the bottom of the prepared pie plate. Set aside.
Step 2: Cook the Beef
Melt 2 tablespoons of butter in a large frying pan over medium heat. Add the beef and sprinkle it with Slap Ya Mama seasoning, garlic powder, pepper, and paprika. Cook until browned, remove from the pan, and set aside.
Step 3: Cook the Vegetables
Add 2 more tablespoons of butter to the same pan and cook the celery, onions, and garlic, stirring frequently, until the onions are transparent and the celery is tender.
Step 4: Make the Gravy
Add 2 tablespoons of flour to the vegetables and cook for 2 minutes. Then, gradually pour the beef broth and heavy cream into the pan, stirring frequently, until hot and thickened.
Step 5: Add the Vegetables and Cheese
Add the thawed vegetables and cheese, stir, and let cook for 5 minutes.
Step 6: Bake
Spoon the filling into the prepared crust and top with the remaining crust. Seal and flute the edges, and cut several slits into the top. Brush with egg wash and bake for 35 to 40 minutes until golden brown. Enjoy!
- Stir frequently when cooking the vegetables so they don’t burn, especially the garlic.
- Cook your veggies in the same pan as you did the beef. This adds so much more beefy flavor to the dish.
- Stir frequently when cooking the gravy filling to prevent sticking and help the roux thicken the gravy rather than sinking to the bottom.
- You can use chicken or pork for this recipe.
- Sirloin steak, Chuck roast, and beef stew meat can all be used for this recipe.
- Use your favorite frozen vegetables for this dish, such as peas and carrots. They all work.
- Try sprinkling the top crust with shredded cheddar cheese before baking.
What to Serve with Beef Pot Pie
Pot pie is a super hearty dish, so I like to keep the sides simple. I recommend serving it with crusty bread, bread and butter, garlic bread, or a side salad.
You can make the pot pie filling and refrigerate it for up to 2 days before baking it.
Meat pies and pot pies are incredibly similar. The main difference is that meat pies have a stew-like filling, rather than the thinner filling that American pot pies have.
Blind-bake a premade pie crust in the same way that you would a homemade pie crust. The dough is still raw, it’s just been premixed and formed.
You can store leftover pot pie in the refrigerator for up to 4 days.
Yes, you can. Beef pot pie freezes very well and will last for in the freezer for up to 3 months when properly stored.
How to Store and Reheat Beef Pot Pies
Refrigerate the pot pie for up to 4 days in an airtight container. For longer storage, wrap the pot pie in the pie plate tightly with a double layer of plastic wrap and a layer of aluminum foil and freeze for up to 3 months.
To reheat the pot pie, cover it with foil and bake for 25 to 30 minutes at 350 until heated through.
Try This Classic Beef Pot Pie Recipe
This easy, hearty beef pot pie is a rustic favorite that everyone in the family will enjoy. With tender beef, veggies, a creamy sauce, and cheese, it’s a pot pie that will disappear as quickly as it’s served. Give this one a try, and I know you’ll fall in love with it.
More Beef Recipes You’ll Enjoy
Here is an Easy One Pot Goulash recipe loaded with deliciously seasoned ground beef, corn, elbow macaroni, cheese, and more, and is a hearty and delicious, quick and easy weeknight meal the whole family will enjoy.
Beef Pot Pie
- 1 boneless New York steak, fat trimmed, cut into small sized pieces (about 2 cups)
- ½ cup onion, chopped
- ½ cup celery, chopped
- 2 cloves garlic, minced
- ¼ cup butter, divided
- ⅓ cup all purpose flour
- 1 tsp Slap Ya Mama® seasoning
- 1 tsp garlic salt
- 1 tsp black pepper
- 1 teaspoon paprika
- 1¾ cups beef broth
- ½ cup heavy cream
- 2 cups frozen vegetables, thawed
- 1 cup sharp cheddar cheese
- 1 box Pillsbury™ refrigerated pie crust, room temperature
- 1 large egg
- 1 tablespoon water
- Preheat the oven to 425° and lightly spray a deep dish pie plate with non-stick cooking spray.
- Roll out dough on a lightly floured surface.
- Take one pie crust and place it into the bottom of the prepared pie plate. Set the top pie crust aside temporarily.
- In a large frying pan, melt 2 tablespoons of butter over medium heat. Add beef to the pan, sprinkle with Slap Ya Mama seasoning, garlic powder, pepper, and paprika. Cook until the steak is browned. Remove from the pan and set aside.
- In the same pan, melt the remaining 2 tablespoons of butter. Add the onions, celery, and garlic. Cook until the onions are transparent and celery is tender, stirring frequently.
- Next, add beef back to the pan, sprinkle with flour and let cook for 2 minutes.
- Gradually pour beef broth and heavy cream into the pan, stirring frequently until hot and thickened.
- Next, add the thawed vegetables, and cheese. Stir and let cook for 5 minutes.
- Spoon pot pie mixture into prepared pie plate and top with remaining pie crust.
- Seal and flute edges, and cut several slits into the top of the pie crust.
- In a small bowl, whisk egg and water together and brush over the pot pie.
- Bake for 35-40 minutes or until the crust is golden brown.
- Remove from the oven and enjoy!
Here are a few pics that are perfect to save to your favorite Pinterest boards on Pinterest. Also, you can follow us on Pinterest, Facebook and Instagram. Remember to “like” or “follow” us on all social media.