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Classic Beef Pot Pie Recipe - Ultimate Comfort Food

This classic beef pot pie features tender beef chuck roast, savory vegetables, and a flaky golden crust that creates the ultimate comfort food experience. The rich beef filling simmers to perfection, creating a hearty stew encased in buttery pastry that's perfect for chilly evenings or family meals.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
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
  • 2 cups beef broth
  • 1 cup vegetable broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup frozen peas
  • 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 them in batches until nicely seared on all sides. Remove beef 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 and vegetable broth while stirring constantly. Add Worcestershire sauce, thyme, and bay leaf. Return the beef to the pot and bring to a simmer.
  4. Reduce heat to low, cover, and simmer for 1.5-2 hours until beef is fork-tender. Stir occasionally and add more broth if needed. Remove bay leaf and stir in frozen peas.
  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 rush browning the beef for rich flavor, let pie rest 10 minutes before serving for easier slicing