Beef Pot Pie is a hearty, warming, and easy to make meaty meal. In less than an hour you can have a hot, savory pot pie filled with protein and veggies baked between a flaky crust.
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This Beef Pot Pie is the perfect comfort food for cold nights. With a hearty filling of beef, carrots and potatoes enveloped in a buttery flaky crust, it’s sure to have your family asking for seconds.
With only 10 minutes of prep time, using a can of vegetables, condensed soup, and packaged pie crust creates an easy shortcut with a unique spin on an old-fashioned favorite.
Homemade Beef Pot Pie with a Flaky Crust
Our easy Beef Pot Pie takes just minutes to prepare and makes a hearty, hot, savory meal that’s ready to serve in under an hour.
Cubes of beef stew meat are quickly browned in butter, mixed with vegetables and mushroom soup, and baked both below and above 2 store-bought crusts.
The beef pie filling is quickly cooked on the stovetop to make sure the meat becomes melt-in-your-mouth tender before it’s sandwiched between the crusts and baked into the best bite of comfort food.
Formed like a meat pie with a thick filling fully enclosed in the middle of a pastry, this delicious dinner is a complete meal you can feel good about feeding your family.
Why We Love This Beef Pot Pie Recipe
- Quick and easy to make.
- Only uses 6 simple ingredients with a few shortcuts included.
- The meat in the middle is fork-tender and melts in your mouth.
- Pure comfort food – Rich, heartwarming, hot savory supper.
- Just like grandma used to make – A perfectly complete family-friendly meal packed with protein, vegetables, and carbs.
Beef Pot Pie Ingredients
- Salted butter: You can use unsalted butter instead but add a pinch of salt for flavor.
- Stew meat
- Canned Veg-All or other mixed vegetables: You can also use frozen mixed vegetables that have been thawed.
- Condensed cream of mushroom soup: You can use cream of celery if needed.
- Refrigerated pie crusts: If you prefer, you can make your own pie crust instead.
- Egg
Substitutions and Additions
- Make With Other Meat: In addition to stew meat, you can also use sirloin steak, top steak, or even ground beef to make your meal.
- Vary The Veggies: Use your favorite medley of mixed vegetables, fresh, frozen, or from a can. Some ideas include mushrooms, green beans, onions, carrots, celery, parsnip, corn, and peas.
- Prepare With Poultry: If you prefer to use chicken over a beef pot pie filling, check out my many recipes for chicken pot pies. They’re just as easy and delicious!
Recommended Tools
- 9-inch pie pan
- Rolling pin
- Skillet or dutch oven
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Jump to RecipeHow to Make Beef Pot Pie
- Make The Meat Mixture: Brown the beef in the butter on each side over medium high heat. Then stir in the mixed vegetables and soup. Bring the mixture just to a simmer until combined and smooth. Remove from the heat.
Pro Tip: You don’t need to cook the meat through completely; simply be sure that it has been browned on each side. - Prepare The Pie Pan: Roll out one of the pie crusts and place it in a deep dish pie plate. Pour the meat mixture into the pie crust and then place the other pie crust over the filling. Crimp the edges of the crusts together to form a seal.
Pro Tip: The bottom crust should not have any holes in it but should reach beyond the edge of the pan slightly. - Bake: Preheat the oven to 400 degrees. Egg wash the crust, by brushing the top and edge of the crust with egg and then cut slits in the top of the pie crust. Bake at 400 degrees Fahrenheit for 25-35 minutes or until the crust is golden brown.
Pro Tip: If the edges begin to brown early you can cover them with aluminum foil so that they don’t burn. - Serve: Cool for at least 5 minutes before serving hot. Enjoy!
Tip For the Best Homemade Pot Pie
- Before starting, be sure that your pie crusts are set out on the counter to warm up.
- You can use any can of mixed vegetables that you prefer. Veg-All is a good option because it includes potatoes which adds some substance to the pot pie mixture.
- If you have extra egg after brushing your crust you can discard it.
More Easy Pot Pie Recipes
What Is The difference between A Meat Pie And A Pot Pie?
A meat pie traditionally has a thick filling that consists mostly of meat. A pot pie has a thinner filling and contains more vegetables.
Also, meat pies, like this beef pot pie, are made with both a top and bottom crust or a folded-over pastry, whereas pot pies usually only have a top crust with the filling baked below.
How to Store Beef Pot Pie
- To Store: Leftover Beef Pot Pie should be cooled completely and stored in an airtight container in the refrigerator for 3-4 days.
- To Freeze: Leftovers can be stored in the freezer for 2-3 months if well wrapped.
- To Reheat: Reheat in the oven or microwave until heated through.
More Delicious Recipes
Beef Pot Pie
Serves — 6
Beef Pot Pie is a hearty, warming, and easy to make meaty meal. In less than an hour you can have a hot, savory pot pie filled with protein and veggies baked between a flaky crust.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Ingredients
- 3 tablespoons salted butter
- 1 pound stew meat cut into ½ inch cubes
- 15 ounces can Veg-All or other mixed vegetables drained
- 10.5 ounces can condensed cream of mushroom soup
- 2 crust (2 9-inch) refrigerated pie crusts room temperature
- 1 large egg whisked
Instructions
- Preheat the oven to 400 degrees Fahrenheit and be sure that your pie crusts are set out to warm up.
- Heat up a large skillet to medium high heat and melt the butter in the skillet.
- Brown the stew meat in the butter on each side, about 2-3 minutes. You don’t need to cook it through completely, simply be sure that it has been browned on each side.
- Add in the mixed vegetables, condensed cream of mushroom soup and stir together with the beef.
- Bring the mixture just to a simmer so that it fully combines and becomes smooth and then remove from the heat.
- Roll out one of the pie crusts with a rolling pin and then place it in a 9 inch pie pan, preferably glass. The crust should not have any holes in it but should reach beyond the edge of the pan slightly.
- Pour the meat mixture into the pie crust and then top with the other pie crust. You shouldn’t need to roll that one with a rolling pin, simply unroll it and place it on top.
- Crimp the edges of the pie crusts together all around the pie pan to seal in the filling.
- Brush the top and edge of the crust with the whisked egg and then use a knife to cut slits in the top of the pie crust. If you have extra egg you can discard it.
- Bake for 25-35 minutes or until the pie crust turns golden brown. If the edges begin to brown early you can cover them with aluminum foil so that they don’t burn.
- Let cool for at least 5 minutes before serving hot.
Jenn’s Notes
Storage:
- To Store: Leftover Beef Pot Pie should be cooled completely and stored in an airtight container in the refrigerator for 3-4 days.
- To Freeze: Leftovers can be stored in the freezer for 2-3 months if well wrapped.
- To Reheat: Reheat in the oven or microwave until heated through.
- Before starting, be sure that your pie crusts are set out on the counter to warm up.
- You can use any can of mixed vegetables that you prefer. Veg-All is a good option because it includes potatoes which adds some substance to the pot pie mixture.
- If you have extra egg after brushing your crust you can discard it.
Nutrition Info
Calories: 501kcal | Carbohydrates: 40g | Protein: 26g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 715mg | Potassium: 537mg | Fiber: 4g | Sugar: 0.03g | Vitamin A: 3814IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 4mg
