Description
A cozy, comforting beef pot pie filled with tender chunks of meat, vibrant veggies, and a creamy gravy, all tucked beneath a golden puff pastry crust.
Ingredients
Scale
- 1.5 pounds beef stew meat, cut into bite-sized chunks
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups beef broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for brushing)
Instructions
- Preheat your oven to 400°F (200°C) and prepare your baking dish.
- In a Dutch oven, heat olive oil over medium-high heat. Brown beef on all sides, then remove and set aside.
- In the same pot, sauté onion, garlic, and carrots for 5 minutes until softened.
- Return the beef to the pot. Stir in flour to coat everything evenly.
- Slowly add beef broth and Worcestershire sauce, scraping the pan. Add cream, thyme, salt, and pepper. Simmer for 10 minutes until thickened.
- Stir in frozen peas and corn, then remove from heat and let the mixture cool slightly.
- Pour filling into the baking dish. Lay puff pastry on top, trimming edges if needed. Cut slits in the pastry for steam to escape.
- Brush with beaten egg and bake for 25–30 minutes, until the pastry is golden and puffed.
- Let rest for 5 minutes before serving. Enjoy warm.
Notes
- Let the filling cool slightly before topping with pastry to avoid sogginess.
- Use leftover beef or rotisserie chicken for a quicker version.
- Freeze the unbaked pie for later and bake straight from frozen, adding extra time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 4g
- Sodium: 740mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg