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Beef Pot Pie

Flaky Beef Pot Pie: The Ultimate Cozy Comfort Food

This Beef Pot Pie features a hearty filling and flaky crust, making it the ultimate cozy comfort food.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Cooling Time 15 minutes
Total Time 3 hours
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 pounds Beef Chuck Roast or blade roast
  • 2 cups Carrots diced
  • 1 cup Parsnips diced
  • 2 cups Baby Potatoes whole or halved
  • 1 cup Celery chopped
  • 1 large Onion chopped
  • 1 cup Peas fresh or frozen
  • 2 teaspoons Fresh Thyme or dried thyme
  • 4 cups Beef Stock
  • 1/2 cup Red Wine optional
For the Crust
  • 1 package Puff Pastry store-bought
  • 1 large Egg for wash

Equipment

  • large pot or Dutch oven
  • Oven
  • pie dish

Method
 

Step-by-Step Instructions for Beef Pot Pie
  1. Prepare Beef Stew Filling: Cut beef chuck roast into bite-sized chunks. Heat oil over medium-high heat in a large pot. Brown beef for about 5-7 minutes.
  2. Add Aromatics: Incorporate onion, celery, and thyme. Sauté for 4-5 minutes until onion is translucent.
  3. Deglaze: Pour in beef stock and red wine to deglaze, stir and scrape the pot. Simmer for 10 minutes.
  4. Include Vegetables: Stir in carrots, parsnips, and baby potatoes. Cover and simmer for 2 ½ hours on low heat.
  5. Cool: Remove from heat and let cool slightly to prevent soggy pastry.
  6. Assemble: Preheat oven to 400°F (200°C). Thaw puff pastry, roll it out, transfer filling to pie dish, cover with pastry, and brush with egg.
  7. Bake: Bake for 30-40 minutes until the crust is golden brown.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 3mg

Notes

Make sure to simmer the meat at low heat for the full 2 ½ hours for tender beef. Prepare the stew a day early for better flavors. Let the filling cool before assembly to avoid a soggy crust.

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