Traditional recipes

Homemade Beef Pot Pie

Homemade Beef Pot Pie

This fabulous pot pie is simplified with the use of a premade crust.MORE+LESS-

Make with

Pillsbury Crescents

1

lb sirloin steak, fat trimmed and cut into 1 inch cubes

1

(14.5 oz) can low sodium beef broth

1

package frozen mixed vegetables

1

tube Pillsbury™ refrigerated Crescent Dough Sheet

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  • 1

    Combine the beef cubes and flour in a resealable bag and toss to coat.

  • 2

    Heat the olive oil in a large skillet over medium heat. Add the beef, and cook until browned on all sides. Also, preheat oven to 350°F.

  • 3

    Meanwhile, whisk together the beef broth, cornstarch, red wine and garlic. Add to the skillet with the beef. Bring to a boil and then cook for 5-7 minutes, until slightly thickened. Taste and adjust seasoning as desired. Stir in the vegetables (still frozen).

  • 4

    Pour the beef mixture into an oval oven-safe dish (a deep one). Unroll the Crescents dough, and fold it in half. Pat into place on top of the prepared beef mixture.

  • 5

    Bake for 25-30 minutes, until golden brown on top.

  • 6

    Let cool slightly before serving.

No nutrition information available for this recipe

More About This Recipe

  • We rarely eat beef in my house anymore. But when I decided to work on an easy pot pie recipe, I just wanted it to be beef … truthfully, in a preparation like this, I would take beef over poultry anyday.

    So, my Homemade Beef Pot Pie started with the beef. Actually, sirloin steak, to be precise. Yes, I could have used a less expensive cut, but I find that when you use the best meat you can, the result is better.

    The sauce for the beef is a quick homemade version. It’s just a few basic ingredients – a subtle amount of red wine, a little punch of garlic and a bit of cornstarch to thicken the sauce as it cooks. Don’t forget to taste it and adjust the salt and pepper as needed.

    Just FYI – Once you’ve made the super easy sauce, the hardest part is over. Next comes adding the veggies – frozen mixed veggies, actually – which cook as the pot pie bakes. As for the topping? It’s crescent roll dough, which makes a bready top that's perfect for sopping up the delicious pot pie juices.

    Ultimately, this homemade recipe can be made in an hour or less. Fast. Easy. Simple. Not bad for any night at all!

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.


Individual Beef Pot Pies

Make up a batch of these hearty Individual Beef Pot Pies, and bake right away or freeze to eat later! This is a delicious time-saving recipe!

Make up a batch of these hearty Individual Beef Pot Pies, and bake right away or freeze to eat later! This is a delicious time-saving recipe!

These Individual Beef Pot Pies are sponsored by Peapod as part of our ongoing ambassadorship with the brand. All opinions are 100% mine.

March is National Frozen Food Month and what better way to celebrate than with these delicious Individual Beef Pot Pies. Assemble a batch of these hearty little pies – then wrap them up and freeze to heat and serve later.

These Individual Beef Pot Pies are perfect for those nights when you need to put dinner on the table but don’t have the time or energy to cook – simply pull the pot pies out of the freezer, bake in the oven until hot and bubbly inside and golden brown on top, then serve.

Our Individual Beef Pot Pies are 100% homemade! A tender, flaky crust is pre-baked in individual pie tins, then filled with the most delicious beef pot pie filling made with chunks of beef chuck roast, carrots, peas, potatoes and parsnip in a thick and flavorful gravy.

After covering the beef pot pie with the top crust – you can either bake right away or freeze to eat later. (Note: If you want to save even more time making your Individual Beef Pot Pies, you can use a pre-made, refrigerated pie crust instead.)

We ordered all of the ingredients to make our Individual Beef Pot Pies on Peapod.com. Peapod’s grocery delivery service is another huge time saver for busy families.

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2. Transfer beef to a baking dish. Add in black beans, corn, and tomato soup.

4. In a mixing bowl, stir together cornbread mix, egg, oil and milk.

5. Stir in green chilies and shredded cheese.

6. Spread cornbread mixture over beef mixture in baking dish. Bake and cool before serving!

Use a cake tester or a wooden skewer inserted in the middle of the cornbread to see if it comes out clean – that’s when you know it’s done!


Our Best Pot Pie Recipes

Pot pie is always delicious — no matter how you make it. These recipes, which range from traditional to twists on the classic (pretzel topping, anyone?) all share one thing in common: they’re sure to satisfy any comfort food craving.

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Veggie Pot Pie with Cornmeal Pie Crust

We love a good twist on the classic pot pie &mdash and that&rsquos exactly what Damaris gives us with her all-veggie version. Not only does she skip the poultry and fill hers up with hearty root vegetables and mushrooms, but she also adds some cornmeal to her homemade crust for a little extra sweetness.

Chickless Pot Pie

Trisha&rsquos vegetarian take on pot pie is just as decadent as its chicken counterpart, even without the poultry. The luscious veggie filling could be a meal on its own but wrapping int in pie dough seals in the flavor and give the whole dish a nice, flaky crust.

Chicken Pot Pie Pockets

If the crust is your favorite part of a pot pie then this quick-and-easy recipe is for you! Instead of baking the creamy filling in a baking dish or pie pan, it&rsquos tucked into a small pocket of buttery pastry for a savory, hand-held treat &mdash with plenty of golden-brown crust in every bite!

Pretzel Pot Pie

A chewy, salty, dumpling-like pretzel topping is the perfect complement to the creamy chicken pot pie filling in this re-imagination of a classic comfort food favorite.

Chicken and Biscuit Pot Pie

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Butternut Squash Chicken Pot Pie

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Ree skips the chicken in these wintry pot pies &mdash and replaces it with beef. She uses stew meat which is reasonably priced and full of flavor. This recipe is sure to be a family-favorite.

Chicken Pot Pie

You can always make chicken pot pie with store-bought crust but Ree&rsquos recipe gives us a delicious incentive to make our own: she adds fresh thyme leaves to the pastry for extra flavor.

Deconstructed Chicken Pot Pie

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Beef Pot Pie Recipe

This recipe calls for boiled potatoes. To do that add about 2 pounds of peeled and diced potatoes to boiling water and boil for about 15 minutes. Drain and set aside until ready to add to the beef pot pie.

One thing that is important in this recipe is the “other” ingredients. We’ve covered the beef, we’ve covered the crust, but what about all that other deliciousness? This beef pot pie recipe calls for cooked potatoes. Boiling them up beforehand, just until they are fork tender, tends to be a great help. This is a bit of a delicate science. Cook the potatoes too long and they will overcook in the oven, cook them too little and you’ll undercook the potatoes, or worse, overcook the crust. I recommend cutting them up into bite sized pieces and boiling for about 15 minutes. Keep checking on them though, once your fork goes through with ease, time to pull them off the heat.

The consistency of the carrot is a bit of a debate in my household. Some like them to have a soft and some like just a tiny bit of crunch left to them. We use garden carrots that we have frozen, but you could use store bought as well. If you are using carrots straight off the grocery store shelf, you could throw them into the boiling water for the last 5-10 minutes or so to help soften them a bit. Canned carrots will still work, but you won’t get any crunch (which by my standards is just fine!).


About Menonite country Old fashioned Beef Pot Pie By Freda

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Directions

In large saucepan, over high heat, bring beef and broth to a boil. Reduce heat to low and cover cook 15 minutes. Stir in onions, carrots, parsnips, potatoes, basil, oregano, thyme and salt. Simmer about 10 minutes, until vegetables are almost tender.

Preheat oven to 375 degrees F.

In small bowl, combine milk and flout, stirring until smooth add to beef mixture. Cook about 5 minutes, until vegetables are tender and mixture is slightly thickened, stirring constantly. Stir in peas and pepper. Spoon mixture into a 17-inch by ll-inch baking dish.

Lightly brush one phyllo sheet with some oil, then sprinkle with some bread crumbs. Place a second phyllo sheet on top. Repeat process with the remaining phyllo, oil and bread crumbs. Cut stack crosswise into l-inch-width strips.

Arrange strips diagonally over the beef mixture, trimming the ends to fit and tucking scraps under strips. Bake for 25 minutes, until phyllo is crisp and golden and filling is hot.


  • 1 tablespoon extra-virgin olive oil
  • 1 pound lean ground beef
  • 4 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt, divided
  • 1 (14 ounce) bag frozen pearl onions
  • 1 (13 ounce) bag frozen peas
  • 1 cup diced carrots
  • 3 tablespoons white whole-wheat flour plus 1 cup, divided
  • 3 cups low-sodium beef broth
  • ½ cup chopped fresh parsley, plus more for garnish
  • ½ teaspoon baking powder
  • 4 tablespoons cold unsalted butter (1/2 stick), cut into 1/4-inch pieces
  • ½ cup buttermilk

Preheat oven to 400 degrees F.

Heat oil in a large ovenproof skillet over medium-high heat. Add beef and cook, breaking it up with a wooden spoon, until browned and cooked through, 4 to 7 minutes. Add garlic, mustard and 3/4 teaspoon salt cook, stirring, for 1 minute. Stir in onions, peas and carrots cook, stirring frequently, until the vegetables are hot, about 4 minutes. Sprinkle the mixture with 3 tablespoons flour cook, stirring, for 1 minute. Add broth and cook, stirring occasionally, until the mixture is slightly thickened, about 10 minutes more. Stir in parsley.

Meanwhile, combine the remaining 1 cup flour, baking powder and the remaining 1/4 teaspoon salt in a medium bowl. Rub butter into the flour to create a coarse mixture. Stir in buttermilk and mix until just combined. Place heaping tablespoonfuls of the batter on top of the beef mixture to make 12 biscuits.

Transfer the pan to the oven. Bake until the biscuits are golden brown and cooked through, 15 to 18 minutes. Garnish with more parsley, if desired.


Beef and Herbed Biscuit Pot Pie

For the filling:
Preheat oven to 375ºF (190ºC).

In a large skillet or soup pot, melt butter over medium heat. Add onion, celery, and carrots and stir. Cover and cook, stirring occasionally, until tender, about 10&ndash15 minutes.

Add garlic, flour, and salt and pepper to taste. Stir and cook for 2 minutes. Whisk in beef broth and cream. Bring to a boil. Stir in parsley, peas, and beef. Taste and adjust seasoning if needed. Pour everything into a 13x9-inch pan.

For the biscuits:
Place flour, baking powder, baking soda, salt, pepper, thyme, rosemary, and parsley in a food processor fitted with the blade attachment. Pulse until well combined.

Scatter the butter pieces over the flour mixture. Pulse until butter is in pea-sized pieces. This can also be done by hand.

Transfer to a mixing bowl. Pour the buttermilk over the dry ingredients and gently mix with a fork until evenly moistened, adding more buttermilk if necessary.

Turn dough out onto a floured work surface. Gently roll into an elongated rectangle and fold the dough into thirds, bringing each shorter end towards the middle. Repeat 2 more times. Finally, roll the dough into a rectangle that's slightly smaller than 13x9 inches.

Cut the dough into squares and place on top of the filling in the pan. Bake in preheated oven until filling is bubbly and the biscuits are golden, about 25&ndash30 minutes. Allow to cool in pan for 5&ndash10 minutes and serve with butter.

Recipe for pot pie filling adapted from my Chicken and Biscuit Pot Pie recipe. Recipe for biscuits adapted from Jovial Foods.

Note: I used einkorn flour to make the biscuits. If you don't have any einkorn flour on hand, simply use your favorite buttermilk biscuit recipe that yields about 12 biscuits and add cracked pepper, rosemary, parsley, and thyme to the dry ingredients. Einkorn flour doesn't substitute 1:1, so make sure to use a recipe that's designed for wheat flour.


How to Freeze Instant Pot Beef Pot Pies

There are actually several different ways you can freeze pot pies. You can prep now, freeze and assemble later. Prepare the filling completely then freeze in freezer-safe bags. When you’re ready, just thaw and assemble and bake as directed in the recipe card below. OR you can prepare the pot pies, bake, then freeze. When doing it this way, just be sure the pot pie is completely cooled before freezing. When ready to freeze, wrap tightly in plastic wrap and also place in a freezer-safe plastic bag. When ready to re-heat just heat the oven to 375-degrees and bake for 30-35 minutes. I like this way because it is just easier to pull one out at a time for a quick meal for one. Both ways work great, just go with that works best for you!