Description
This classic Beef Pot Pie recipe features tender chuck steak simmered with vegetables and a rich, savory sauce, all encased in a flaky, golden pie crust. Perfectly balanced with herbs and a splash of red wine for depth, this comforting dish is baked until bubbly and golden for a hearty meal that serves six.
Ingredients
Scale
Crust
- 1 9-inch refrigerated pie crust (store-bought or homemade)
Filling
- 2 tbsp olive oil
- 1½ lbs. chuck steak, cubed
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 cup diced onion
- 1 cup cubed potato
- 2 tbsp tomato paste
- 2 tsp minced garlic
- 1 tsp dried thyme
- ½ cup dry red wine (Merlot, Pinot Noir, Cabernet Sauvignon, or substitute with cooking wine, beef broth, or water)
- ¼ cup all-purpose flour
- 2 cups frozen peas and carrots (or a mixture of fresh or frozen vegetables)
- 1 cup low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp milk (optional, for brushing the crust)
Instructions
- Preheat Oven: Preheat the oven to 450°F while you prepare the filling. Remove the pie crust from the refrigerator to let it warm slightly, making it easier to handle.
- Brown the Beef and Vegetables: Heat olive oil in a 12-inch oven-safe cast iron skillet over medium-high heat. Add cubed beef, season with kosher salt and black pepper, and cook for 3-4 minutes until starting to brown. Add cubed potatoes and cook for an additional 2-3 minutes. Then add diced onions and sauté for 1-2 minutes until beef is browned on all sides and vegetables soften.
- Add Tomato Paste and Seasonings: Stir in tomato paste, minced garlic, and dried thyme. Sauté for 30 seconds to release aromas.
- Deglaze with Wine and Thicken Sauce: Reduce heat to medium. Pour in red wine to deglaze the pan, scraping up browned bits. Cook until the wine reduces by half, about 4 minutes, stirring frequently. Stir in all-purpose flour and cook for another 1-2 minutes until the mixture becomes pasty, which will help thicken the sauce.
- Add Vegetables and Broth: Mix in frozen peas and carrots, beef broth, and Worcestershire sauce. Simmer and stir until the filling is well combined and thickened. Taste and adjust seasoning if needed. Remove skillet from heat.
- Assemble the Pie: Transfer the filling mixture into a 9- or 10-inch pie plate. Lay the pie crust over the filling, pressing the edges to the lip of the pie plate and crimping to seal. Cut venting slits on the top of the crust to allow steam to escape. Optionally, brush the crust with milk for a glossy finish.
- Bake the Pot Pie: Place the pie plate on a baking sheet to catch any drips and bake in the preheated oven for 22-28 minutes until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Remove the pot pie from the oven and let it cool for 5-10 minutes before serving to allow the filling to set slightly and enhance flavors.
Notes
- Using a cast iron skillet allows you to cook the filling and bake the pie in the same pan, reducing cleanup.
- Substitute the red wine with additional beef broth or water if you prefer a non-alcoholic version.
- For a shinier crust, brushing with milk before baking is optional but recommended.
- Feel free to use your favorite vegetables in place of peas and carrots, such as corn, green beans, or mushrooms.
- Allowing the pie to cool slightly before serving helps the filling thicken and makes slicing easier.
