Beef Pot Pie

Beef Pot Pie is comfort food at its finest — hearty, cozy, and made for using up leftovers without anyone feeling like they’re eating leftovers. Tender chunks of beef, vegetables, and a creamy gravy come together under a golden crust for a meal that feels special without being complicated. This is the kind of dish that warms the house, fills the table, and tastes even better knowing nothing went to waste.

Perfect for busy nights or slow Sundays, this pot pie is proof that simple ingredients and a little planning can turn yesterday’s roast into today’s favorite supper.

Beef Pot Pie

Ingredients

Filling

• 2½–3 cups cooked chuck roast, chopped or shredded

• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)

• 2 tbsp butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 tbsp flour

• 1½ cups beef broth (use reserved cooking juices if available)

• ½ cup milk or cream

• Salt & black pepper, to taste

• Optional: ½ tsp dried thyme or rosemary

Topping (choose one)

• 1 refrigerated pie crust (top only or top & bottom)

• OR 1 can refrigerated biscuit dough, quartered

Instructions

1. Preheat & Prep

• Preheat oven to 375°F

• Lightly grease a 9-inch pie dish or baking dish

2. Make the Filling

1. Melt butter in a skillet over medium heat.

2. Add onion; cook 3–4 minutes until soft.

3. Add garlic; cook 30 seconds.

4. Sprinkle flour over onions and stir to form a roux. Cook 1 minute.

5. Slowly whisk in beef broth and milk, stirring until thick and smooth.

6. Season with salt, pepper, and herbs.

7. Stir in cooked chuck roast and frozen vegetables.

8. Pour mixture into prepared baking dish.

9. Top with pie crust (cut slits for steam) or scatter biscuit pieces evenly over top.

• Bake 30–35 minutes (biscuits) or 35–40 minutes (pie crust)

• Top should be golden and filling bubbly

• If crust browns too fast, loosely tent with foil