Beef Pot Pie: A Simple Recipe for Cozy Nights

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Beef Pot Pie: A Simple Recipe for Cozy Nights

Savor the comfort of this Beef Pot Pie, a perfect recipe to transform your leftovers into a delicious meal.

Prep Time20

Cook Time1 35

Total Time1 55

Course: Dinner

Cuisine: American

Keyword: Chicken, Pot Pie, Turkey

Servings: Servings

Calories: 513kcal

Author: Belly Laugh Living

Equipment

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!

Notes

You can also make this with a pie crust at the bottom of the pie plate. Then, add the beef pot pie filling and top it with another pie crust. It truly makes for a comforting and cozy dinner experience.

Make individual pot pies. Measure 1 cup of the mixture and freeze in freezer bags. When ready to eat, simply defrost, add to a ramekin, top with crust, and bake in individual pie pans at 375 degrees.

The pot pie mixture can be frozen. Just pour the mixture into freezer bags or pie shells and place them in the freezer. If freezing in a pie crust, cover the pot pie with Saran Wrap and then foil. Make sure it can sit flat in the freezer until it has frozen.

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