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Ultimate Classic Beef Pot Pie Recipe - Flaky Crust & Rich Gravy

This classic beef pot pie recipe features tender chunks of beef, savory vegetables, and rich gravy wrapped in a flaky, buttery crust. Perfect for family dinners or cozy weekend meals, it's the ultimate comfort food that will quickly become a go-to recipe.
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Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Calories: 450
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
  • 2 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 sheets puff pastry or pie crust
  • 1 egg, beaten (for egg wash)

Method
 

Instructions
  1. Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown in batches until seared on all sides. Remove and set aside.
  2. In the same pot, add onions, carrots, and celery. Cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Sprinkle flour over the vegetables and stir to coat. Gradually add beef broth while stirring constantly to prevent lumps. Bring to a simmer until the gravy thickens.
  4. Return the browned beef to the pot. Add thyme and Worcestershire sauce. Reduce heat to low, cover, and simmer for 1.5-2 hours until beef is tender. Stir in frozen peas during the last 5 minutes.
  5. Preheat oven to 400°F (200°C). Transfer the beef filling to a 9-inch pie dish. Roll out one sheet of pastry to cover the top, trimming excess. Brush with egg wash and cut slits for steam to escape.
  6. Bake for 25-30 minutes until the crust is golden brown and the filling is bubbling. Let rest for 10 minutes before serving.

Notes

Choose beef chuck roast for tenderness, don't skip browning for flavor, ensure gravy coats the back of a spoon before assembling, let filling cool 15 minutes before adding pastry to prevent sogginess, can be frozen before baking for future meals.