Beef Pot Pie with tender beef, hearty veggies, and rich, savory gravy is comfort food at its best. It's the perfect way to use up leftover pot roast!
Serve with our delicious Buttered Basil Dinner Rolls for a meal that is sure to impress.
Jump to:
I really don't like the weather here in New Hampshire when it starts to get cold. That's when I start breaking out my comfort food recipes like pulled pork mac and cheese or creamy tomato basil soup, along with my sweaters! Today's recipe is a yummy Homemade Beef Pot Pie that the whole family will love.
The rich, savory thick sauce made with sweet onions, garlic, herbs, beef stock, and red wine adds so much amazing flavor to this old-fashioned beef pot pie recipe. (You can substitute water for the red wine if you prefer.) With hearty vegetables and a tender pie crust on top, Homemade Beef Pot Pie is a recipe you'll want to make again and again.
Ingredients
This is a brief overview of the old-fashioned beef pot pie recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- flour
- salt and black pepper
- beef chuck roast, trimmed and cubed
- butter
- mushrooms (optional)
- onions
- carrots
- garlic
- tomato paste
- beef stock
- dry red wine (water can be substituted)
- soy sauce
- Worcestershire sauce
- dried thyme
- bay leaves
- potatoes
- frozen peas
- frozen corn
- Pie Crust
- egg
- parsley (optional)
Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Here is what you will need to make beef pot pie recipe:
Be sure to check out my Juggling Act Mama Storefront on Amazon where you'll find all kinds of great products to make your life easier! Thanks so much for being a part of Juggling Act Mama ❤
Short Cut Method
Use leftover Italian pot roast for the beef and save a bunch of time!
Alternatively, make a ground beef pot pie by switching out the chuck roast for lean ground beef.
Similar Recipes
Next time, try one of these other delicious pot pie recipes:
- Mom's Chicken Pot Pie - a family recipe that's been loved by the entire family for 40 years!
- Ham Pot Pie Recipe - with ham, gooey cheddar, tender potatoes, and other vegetables.
- Easy Turkey Pot Pie Recipe - individual pot pies made with turkey and veggies - great for using up leftovers!
- Mini Chicken Pot Pie Recipe - mini pot pies with biscuits or puff pastry sheets on top.
- Chili Pot Pie - an out-of-the-box pot pie recipe using leftover chili and cornbread mix!
You'll also love our Homemade Beef Tips with Gravy recipe!
Related: Feeling more like chicken? Try my Mom's Chicken Pot Pie recipe.
Homemade Beef Pot Pie Recipe
Making beef pot pie from scratch may not be the quickest recipe, but it is so worth the effort. Your taste buds will thank you!
Not ready to make delicious beef pot pie yet? Don’t forget to pin the recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Homemade Beef Pot Pie
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 4 tablespoons flour, divided
- salt and pepper, to taste
- 1½ lbs. chuck roast, trimmed and cubed
- 2 tablespoons butter
- 4 ounces mushrooms (optional)
- 1 medium onion, chopped fine
- 4 large carrots, peeled and chopped
- 2 tablespoons garlic, minced
- 2 tablespoons tomato paste
- ½ cup dry red wine (water can be substituted)
- 2 cups beef stock
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon
- 3 bay leaves
- 2 cups potatoes, peeled and cubed
- ½ cup frozen peas
- ½ cup frozen corn
- 1 Pie Crust
- 1 egg, beaten
- parsley (for garnish, optional)
Instructions
Sear the Beef - (Skip this section if using leftover roast beef)
- In a Dutch oven or large skillet, heat the olive oil over medium-high heat.
- Season the beef with salt and black pepper and 2 tablespoons of flour.4 tablespoons flour, divided, salt and pepper, to taste, 1½ lbs. chuck roast, trimmed and cubed
- Working in batches, brown the beef. Each batch will take 5-7 minutes.
- Transfer the cooked beef to a bowl.
Making the Pot Pie Filling
- Reduce the heat to medium and add the butter.2 tablespoons butter
- Cook the onion and carrots until lightly browned. (Mushrooms can be added at this step as well if desired.)4 ounces mushrooms (optional), 1 medium onion, chopped fine, 4 large carrots, peeled and chopped
- Add the garlic and cook 1-2 minutes.2 tablespoons garlic, minced
- Stir in the tomato paste and cook 2 more minutes.2 tablespoons tomato paste
- Deglaze the pan with the dry red wine (or water). While the alcohol evaporates, scrape the bottom of the pan to get off any flavorful bits.½ cup dry red wine (water can be substituted)
- Mix in the remaining flour and cook 1-2 minutes to get rid of the raw flour taste.
- Stir in the beef broth, soy sauce, Worcestershire sauce, dried thyme, dried tarragon and bay leaves.2 cups beef stock, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried tarragon, 3 bay leaves
- Add the cooked beef back to the pot along with the potatoes.2 cups potatoes, peeled and cubed
- Season with additional salt and pepper to taste.
- Increase the heat to medium-high and bring the pot to a simmer.
- Cover the pot and place the pot into a 350F oven for 1 hour, 20 minutes.
Assemble the Pie
- Lightly butter a 9" pie plate.
- Remove the pot from the oven and stir in the frozen peas and corn.½ cup frozen peas, ½ cup frozen corn
- Pour the beef mixture into the prepared pie plate.1 Pie Crust
- Place the pie dough over the top of the filling.
- Firmly crimp the edges and cut several slits to allow steam to escape.
- Beat an egg and brush the top pie crust with the egg wash.1 egg, beaten
- Bake the pie for 20-25 minutes until the crust is golden brown.
- Remove the pie from the oven and cover with aluminum foil to rest for 15 minutes.
- Garish with parsley (optional) and serve warm.parsley (for garnish, optional)
Equipment
Nutrition
Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this homemade pot pie recipe.
* Be sure to toss the beef with flour and sear it in the pan. It may be tempting to skip, but all those little brown bits on the bottom of the pan add more flavor.
* I like to use red wine to help deglaze my pan. If you prefer, you can substitute water or additional beef stock.
* Use a wire whisk to help scrape up the brown bits from the bottom of the dutch oven.
* Using butter and flour will help make a roux will also thicken your gravy.
I like to use Yukon gold potatoes, carrots, corn, and peas in my Homemade Beef Pot Pie, but you could also add sweet potatoes, turnips, green beans, or mushrooms.
My seasonings of choice for this great recipe are dried thyme and dried tarragon. Don't skip the bay leaves - they add tremendous flavor. Just be sure to scoop them out before you are ready to bake your pie.
Leftover beef pot pie will last in the refrigerator for 3-5 days.
1. Preheat oven to 300-degrees F.
2. Cover the edges of the pie with foil to avoid burning crust.
3. Cook for for 15 minutes, then rotate the pie.
4. Allow the pie to cook an additional 15 minutes or until heated through.
The best way to make this recipe ahead of time is to prepare the filling but not assemble the pie until you are ready to bake it.
1. Place the cooked and cooled filling into a resealable freezer bag (don't forget to label it!)
2. The day before you want to make the pie, take the filling out of the freezer and place it into the refrigerator.
3. Add the filling to the pie plate and top with the dough.
4. Bake at 400-degrees F for 20-25 minutes until the crust is golden brown.
5. To ensure the filling is heated through but the crust doesn't burn, cover the pie with aluminum foil.
6. Reduce the heat to 350-degrees F and cook for another 10-15 minutes or until the filling is heated through.
Meal Planning
Want to add this recipe to your meal plan? Download our free printable meal plan here.
This recipe is included in Meal Plan 37 along with:
- beef stew
- chicken puff pastry pockets
- sausage mac and cheese
- chili pot pie
- chicken pasta bake
- potato sausage casserole
- breakfast enchilada casserole
... and more!
Be sure to check out all our meal plan ideas here.
Nelle says
I've never had beef pot pie before but yours looks so good!
I am pinning this to try when my sister comes to visit.
Ang Paris says
Thank you so much, Nelle! 🙂
Ang Paris says
Hi Gina, yes, you can substitute water or beef stock for the red wine.
Enjoy!
Dani says
I made this over the weekend and my family DEVOURED it. Thank you for the recipe!
Michelle says
This is really good. I added peas and corn to mine but otherise made it the way the recipe card says. Time consuming but delicious.
Pam says
Can you assemble pies/freeze and bake pies later?
Ang Paris says
I don't recommend assembling the pies for later, but you can absolutely prepare the filling ahead of time!
Becky Ryan says
This truly is the best beef pot pie... it’s my go to recipe!
Stacy says
Could I just use bag of frozen mixed vegetables?
Ang Paris says
Hi Stacy, thanks for stopping by 🙂
You can absolutely use frozen veggies!
Stacy (again) says
Thanks for getting back to me! It's starting to snow here, the perfect evening for pot pie! Would you recommend a deep dish pie dish?
Ang Paris says
Yes, the deeper the dish, the more yummy filling it will hold! 🙂
Cindy says
I was looking for a meat pie recipe that made a thick, hearty gravy and this was it! It was thick and flavorful, and was just what I wanted. I will definitely make this again, however, my husband discovered he does not like tarragon so I will leave it out.
Ang Paris says
HI Cindy! I am just thrilled you enjoyed this recipe 🙂
Thanks so much for taking the time to leave me a comment!
sheryl says
Amazing. I made this today and even added bacon to it for the saltiness and extra flavor. Thanks for the recipe!
Paula says
I made the pot pie mostly as written except I used less tarragon (have never used in a recipe, didn't know if we would like it) and no corn. I did use just frozen pea & carrot blend and little yellow potatoes quartered, skin on.The pot pie was so good, although the recipe was a little more time intensive then I usually spend, but the meat & potatoes were perfectly fork tender so worth time spent. I did have to increase oven temp to 450° as the crust was still mostly raw at 350° @ 25 mins. I will use as my go to beef pie & recommend to family & friends. Thanks
Shaylyn says
I am confused...do I put this into the oven in the dutch oven for an hour and 20 minutes with the oven off? It doesn't say to have the oven on for this step, but it seems like it should.
Angela Paris says
The mixture in the dutch oven should be cooked for 1 hour and 20 minutes at 350F.
Jessica Brooks says
Great recipe! Easy to follow. The only thing that I did differently was add 1/2 cup of celery.
Kelly says
What kind of potatoes do you recommend using?
Angela Paris says
Hi Kelly! Russet potatoes work great for pot pie. I hope you give this recipe a try and love it as much as my family and I do!