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Classic Beef Pot Pie Recipe - Traditional Comfort Food Made Easy

This classic beef pot pie features tender beef chuck roast, savory vegetables, and a flaky golden crust for the ultimate comfort food experience. The recipe combines traditional techniques with modern convenience, making it perfect for family dinners or special occasions.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • 2 store-bought pie crusts (or homemade if preferred)
  • 1 egg, beaten (for egg wash)

Method
 

Instructions
  1. Season the beef cubes generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, ensuring each piece gets a nice sear on all sides. Remove and set aside.
  2. In the same pot, add the onions, carrots, and celery. Cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir to coat. Gradually pour in the beef broth while stirring constantly to prevent lumps. Add the Worcestershire sauce and dried thyme.
  4. Return the browned beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours until the beef is fork-tender. Stir in the frozen peas during the last 5 minutes of cooking.
  5. Preheat oven to 400°F (200°C). Place one pie crust in a 9-inch pie dish. Pour the beef filling into the crust. Top with the second crust, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush with beaten egg for a golden finish.
  6. Bake for 30-35 minutes until the crust is golden brown and the filling is bubbling. Let rest for 10-15 minutes before serving to allow the filling to set.

Notes

Choose beef chuck roast for tenderness, don't skip browning the beef for flavor, make sure flour is well incorporated before adding liquid, allow pie to rest before serving for proper setting, filling can be made 2 days ahead for meal prep.