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Classic Beef Pot Pie Recipe – Ultimate Comfort Food with Flaky Crust

This classic beef pot pie features tender beef, savory vegetables, and a rich gravy encased in a golden, flaky crust. It's a hearty and comforting meal perfect for family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb beef stew meat, cubed
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 package puff pastry or pie crust
  • 1 egg, beaten (for egg wash)

Method
 

Instructions
  1. Heat olive oil in a large skillet over medium heat. Add the cubed beef and cook until browned on all sides. Remove the beef from the skillet and set it aside.
  2. In the same skillet, add the diced onion, carrots, celery, and garlic. Sauté until the vegetables are tender, about 5 minutes.
  3. Sprinkle the flour over the vegetables and stir to combine. Slowly pour in the beef broth, stirring constantly to avoid lumps. Add the Worcestershire sauce, thyme, salt, and pepper. Bring the mixture to a simmer and cook until the gravy thickens.
  4. Return the cooked beef to the skillet and add the frozen peas and corn. Stir everything together and let it simmer for another 5 minutes.
  5. Preheat your oven to 375°F (190°C). Transfer the beef and vegetable mixture to a pie dish. Roll out the puff pastry or pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal. Brush the top with the beaten egg for a golden finish.
  6. Bake the pot pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky. Let it cool for a few minutes before serving.

Notes

For extra flavor, add a splash of grape juice to the gravy. Use a double pie crust for a thicker crust. Store-bought puff pastry or pie crust can save time. The pot pie can be made ahead and reheated or frozen for later use.