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Homemade Beef Pot Pie

The rich, savory thick sauce made with sweet onions, garlic, herbs, beef stock, and red wine adds so much amazing flavor to the vegetables and beef. Topped with a tender pie crust, this Homemade Beef Pot Pie a recipe you'll want to make again and again.
Course Main Course
Cuisine American
Keyword beef pot pie
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 8 servings
Calories 409kcal
Author Ang Paris


  • 4 tablespoons flour, divided
  • salt and pepper, to taste
  • lbs. chuck roast, trimmed and cubed
  • 2 tablespoons butter
  • 4 ounces mushrooms (optional)
  • 1 medium onion, chopped fine
  • 4 large carrots, peeled and chopped
  • 2 tablespoons garlic, minced
  • 2 tablespoons tomato paste
  • ½ cup dry red wine (water can be substituted)
  • 2 cups beef stock
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried tarragon
  • 3 bay leaves
  • 2 cups potatoes, peeled and cubed
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 1 Pie Crust
  • 1 egg, beaten
  • parsley (for garnish, optional)


Sear the Beef - (Skip this section if using leftover roast beef)

  • In a Dutch oven or large skillet, heat the olive oil over medium-high heat.
  • Season the beef with salt and pepper and 2 tablespoons of flour.
    4 tablespoons flour, divided, salt and pepper, to taste, 1½ lbs. chuck roast, trimmed and cubed
  • Working in batches, brown the beef. Each batch will take 5-7 minutes.
  • Transfer the cooked beef to a bowl.

Making the Pot Pie Filling

  • Reduce the heat to medium and add the butter.
    2 tablespoons butter
  • Cook the onion and carrots until lightly browned. (Mushrooms can be added at this step as well if desired.)
    4 ounces mushrooms (optional), 1 medium onion, chopped fine, 4 large carrots, peeled and chopped
  • Add the garlic and cook 1-2 minutes.
    2 tablespoons garlic, minced
  • Stir in the tomato paste and cook 2 more minutes.
    2 tablespoons tomato paste
  • Deglaze the pan with the dry red wine (or water). While the alcohol evaporates, scrape the bottom of the pan to get off any flavorful bits.
    ½ cup dry red wine (water can be substituted)
  • Mix in the remaining flour and cook 1-2 minutes to get rid of the raw flour taste.
  • Stir in the beef broth, soy sauce, Worcestershire sauce, dried thyme, dried tarragon and bay leaves.
    2 cups beef stock, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried tarragon, 3 bay leaves
  • Add the cooked beef back to the pot along with the potatoes.
    2 cups potatoes, peeled and cubed
  • Season with additional salt and pepper to taste.
  • Increase the heat to medium-high and bring the pot to a simmer.
  • Cover the pot and place the pot into the oven for 1 hour, 20 minutes.

Assemble the Pie

  • Preheat the oven to 350-degrees F.
  • Lightly butter a 9" pie plate.
  • Remove the pot from the oven and stir in the frozen peas and corn.
    ½ cup frozen peas, ½ cup frozen corn
  • Pour the beef mixture into the prepared pie plate.
    1 Pie Crust
  • Place the pie dough over the top of the filling.
  • Firmly crimp the edges and cut several slits to allow steam to escape.
  • Beat an egg and brush the top pie crust with the egg wash.
    1 egg, beaten
  • Bake the pie for 20-25 minutes until the crust is golden brown.
  • Remove the pie from the oven and cover with aluminum foil to rest for 15 minutes.
  • Garish with parsley (optional) and serve warm.
    parsley (for garnish, optional)


Calories: 409kcal | Carbohydrates: 35g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 516mg | Potassium: 959mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6294IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 4mg