Pot pies are such wonderful comfort foods for us. We really enjoy chicken, beef, and veggie pot pies with their flaky, golden crust. Honestly, whether someone is feeling a bit under the weather or it's a chilly fall or winter day, a pot pie is just what we crave! And beef pot pie is always a favorite!
This recipe is so simple and a fantastic way to enjoy that leftover pot roast from Sunday! Plus, it's perfect for a quick and easy weeknight dinner that everyone will love, not to mention a wonderful opportunity to repurpose leftovers and reduce food waste. Plus, it creates a brand new, delicious dish that no one will guess was made from leftovers. It's like doubling your comfort food with just one roast.
How to make this easy Beef Pot Pie
For our Sunday dinner, we made a Chuck Roast with veggies, and it turned out to be truly delicious. We had plenty of leftovers, so rather than letting the roast go to waste, we decided to transform it into a cozy beef pot roast. Luckily, we had all the ingredients at home to create this comforting dish. Honestly, a pot pie always brings me so much happiness!
Cut the Roast and Potatoes
Start by cutting the cooked roast into bite-sized pieces and setting them aside. Then, chop the potatoes into small chunks and take the vegetables out of the freezer. Another thing I like to do is measure all the spices (salt, pepper, garlic powder, and beef bouillon)so they are ready to go when I start cooking.
NOTE: If you don't have leftover roast, cut up a roast or steak into bite-sized pieces. Season the meat with ½ teaspoon salt, black pepper, and garlic powder. Cook the meat in a saucepan with the spices. Then follow the remaining steps for making the beef pot pie.
Start to cook the Beef Pot Pie
Heat 1 Tablespoon of olive oil in a saucepan and add the potatoes and spices. Cook them with the spices for a few minutes, allowing the flavors to meld beautifully. Finally, stir in the can of cream of mushroom soup and enjoy the comforting aroma.
After you stir in the cream of mushroom soup with the potatoes, add the veggies (peas and corn) and beef.
NOTE: For this recipe, we used corn and peas, but we’ve also tried making the beef pot pie with green beans, carrots, and peas, and it turned out to be just as delicious. Feel free to use any vegetables you love or have on hand. Personally, I prefer frozen vegetables over canned ones, but both options work beautifully and taste great!
Add the 2 cups of beef broth and 2 cups of water. Add the Worcestershire sauce (not easy for me to say or spell!!). The Worcestershire sauce gives this a nice boost of flavor.
Bring to a boil and simmer
Bring to a gentle boil, then allow it to simmer for about 30 minutes to an hour. Once it's cooked down about an inch or so, gently stir in a cornstarch slurry to give the beef pot pie a lovely, thick texture.
NOTE: To create a smooth slurry, whisk together 2 tablespoons of cornstarch and 2 tablespoons of water in a bowl until well combined. If you find the pot pie filling needs to be thicker, feel free to make a bit more slurry. I recommend adding one tablespoon of the mixture at a time until you reach your desired consistency.
Puff Pasty is so easy to use with this beef pot pie recipe
This time, we used puff pastry for our pot pie since that was all we had in the freezer, but usually, we make it with a pie crust. When the beef mixture becomes thick, it's ready to be poured into the pie dish. I personally like to add a top crust, but of course, that's just my preference. Not having a bottom crust helps save some calories, which is always a nice bonus!
Using a soup ladle, pour the pot pie mixture into the dish and cover the top with the pastry. Put the pot pie in a 375-degree oven and bake until the pastry is golden brown.
NOTE: When the pot pie mixture is ready to add to the pie pan, it can be placed in the fridge or freezer for an effortless dinner.
Individual Pot Pies
We really enjoy making individual pot pies because it allows us to control the portion sizes and makes the whole process fun! That's why I highly recommend these adorable little ramekins.
Here's a link to Amazon for the Ramekins. When you make a purchase through our link, it genuinely helps us out. It doesn't cost you anything extra, but it goes a long way in supporting us in maintaining and sharing our blog with you. We truly appreciate any support you can give!
The beef pot pie mixture can be conveniently frozen in individual portions, so it's super easy to grab one whenever you’re ready for a tasty meal. We keep both chicken and beef pot pie mixtures in our freezer—so when one of us isn't feeling well, or if one of us craves a beef pot pie while the other prefers chicken, we can quickly prepare a delicious and satisfying dinner. It’s such a simple way to enjoy homemade comfort food anytime!
Here are some other recipes we thought you might also love
- Old Fashion Homemade Pot Pie - This is a creamy, warm you up all over Homemade Pot Pie recipe. Easy to make and can be made with chicken or turkey and all of your favorite veggies.
- Coffee Braised Roast - This easy-to-make Pot Roast is full of flavor and perfect for Sunday Dinner.
- Old Fashion Classic Pot Roast - Sunday pot roast: Comforting & flavorful, this classic family recipe will take you back to fun childhood memories.
- Classic Chicken Pot Pie - Savor the warmth of our homemade chicken pot pie. Tender chicken and veggies in a creamy filling, baked to golden perfection. A cozy dish you'll love!
- Banana Cream Pie - Elevate your dessert experience with a kick of habanero spice! Try Grandma's Banana Cream Pie with just a touch of heat for something special!
Beef Pot Pie: A Simple Recipe for Cozy Nights
Ingredients
Chicken Pot Pie Base
- 2 Cups Beef Roast
- 1 Tablespoon Olive Oil
- 1 Cup Potatoes
- ½ Cup Carrots
- 1 /2 Cup Peas
- ½ Cup Corn
- 16 Ounces Beef broth
- ½ teaspoon Garlic powder
- ½ teaspoon Black pepper
- ½ Tablespoon Beef bouillon
- 1 teaspoon Salt
- ½ Tablespoons Worcestershire sauce
- 1 Can Mushroom soup
- 1 Tablespoon Olive Oil
Thickener for the pot pie
- 2 Tablespoons Cornstarch
- 2 Tablespoons Water
Crust
- 1 Puff Pastry, Deep Dish Pie Crust or biscuits
Instructions
- Cut the meat into bite-sized pieces. If using Leftover Pot Roast, set aside.If using Raw meat. Season it with one teaspoon each salt, pepper, and garlic powder. Place the seasoned cut-up meat into a pan with one tablespoon of olive oil. Cooking the meat until it is done should take about 5 minutes.
- Cut potatoes into bite-sized pieces. Set aside
- We used frozen peas and corn. Carrots and green beans are also a great addition (½ Cup each).
- Heat one tablespoon of olive oil in a pan and add diced potatoes.
- Add the spices (Garlic powder, salt, and black pepper). Sauté until potatoes are soft. And add the cooked beef.
- Stir in the Cream of Mushroom soup.
- Add the beef broth to the potatoes and veggies. And add 2 Cups of Water. Stir to combine. Bring the mixture to a boil. Then turn down to a simmer. Simmer until the broth has cooked down about an inch or so.
- Make a slurry with 2 Tablespoons of cornstarch and 2 Tablespoons of water.
- Add the cornstarch mixture to the Beef and veggies. This will thicken the mixture. If the broth is still thin, make another cornstarch mixture. Add half of the mixture at a time until the pot pie broth has the consistency you prefer.
- Bring the pot pie mixture to a boil, stirring occasionally. The sauce will begin to thicken. Simmer until it has the consistency you like, about 5 to 10 minutes
- Pour the pot pie mixture into the baking dish or into the individual ramekins.
- Top the pot pie with the crust. We used puff pastry. Just lay the puff pastry across the top of the dish. Or the beef pot pie can be topped with biscuits or pie crust.
- Bake the Beef pot pie in a 375-degree oven for one hour or until the crust is golden brown and the filling is bubbling.
- Enjoy!
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