Beef Pot Pie
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
660 kcal
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Course
Main Course
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Cuisine
American
Beef Pot Pie
Description
This Beef Pot Pie starts with a roux made from butter and flour cooked briefly, then combined with beef broth, whole milk, and beef bouillon cube to form a thick, savory sauce. Into this go cooked vegetables—diced boiled potatoes, sliced carrots, and frozen peas—and prepared marinated steak bites. The mixture is well combined and poured into a pie crust-lined pan.
The pot pie is topped with a second pie crust, sealed with a fork, brushed with egg wash for shine and browning, and vented with slits to allow steam escape. It bakes at 375°F until the crust is golden brown, providing a flaky and crisp exterior around a rich, hearty filling.
This pot pie offers a comforting meal that highlights tender beef and vegetables in a creamy sauce wrapped in buttery pie crust. Baking times ensure the filling is hot and the crust fully cooked.
Steak bites should be prepared ahead to ensure even cooking and maintain their texture when added to the pie filling. Care in sealing the crust edges helps avoid leaks during baking.
Ingredients
- ¼ cup unsalted butter 1/2 stick / 56 g
- 2 pie bread crusts 1 for top and 1 for bottom
- 2½ cups steak previously cooked and slightly cooled, marinated, bite-sized
- 1½ cups potato diced, boiled
- 1 cup carrot sliced, cooked
- 1 cup pea frozen, 134 g
- 1 beef bouillon cube crushed
- 1 cup whole milk 245 g
- 2 cups beef broth
- ½ cup all-purpose flour 62.5 g
- 1 large egg beaten (for egg wash
Instructions
- Preheat oven to 375°F.
- In a large skillet over medium-high heat, melt butter.
- Add flour, whisk and cook for 1 minute.
- Add beef broth, milk, and bouillion.
- Simmer until thickened, stirring often (about 5 minutes).
- Add peas, carrot, boiled potatoes, and marinated steak bites, mix well.
- In a prepared 9-inch pie pan, add the bottom pie crust.
- Pour the steak mixture on top of the crust.
- Cover with the second pie crust.
- Using a fork, seal the edges of the two pie crusts together.
- Brush the top lightly with egg.
- Make 4-5 small cuts in top crust to vent.
- Bake for 40-50 minutes (until top crust is golden brown). (see notes for how to avoid burning the edges)
Notes
- Prepare the marinated steak bites ahead of time according to the separate recipe before adding to the pot pie filling.
- Ensure the edges of the pie crust are sealed with a fork to prevent filling leaks during baking.
- Use an egg wash on the top crust to promote browning and a shiny finish.
- Cut vent holes in the top crust to allow steam to escape while baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Calories | 660kcal | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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