Country Beef Pot Pie
Comforting, hearty, and utterly irresistible, this Country Beef Pot Pie is the ultimate comfort food for cozy evenings. Featuring tender chunks of seared beef chuck simmered with a medley of vegetables like carrots, celery, and peas in a rich, savory gravy infused with aromatic thyme and rosemary, this pie is a flavor-packed delight. A golden, flaky double crust made from prepared pie dough wraps this hearty filling, creating a beautiful and rustic presentation. Perfectly seasoned and baked to perfection, it's a satisfying, all-in-one dish that will have everyone coming back for seconds. With a prep time of just 30 minutes and a hands-off simmer to tenderize the beef, this dish makes for an impressive yet surprisingly manageable meal. Serve this homemade pot pie for family dinners, and watch it become a cherished classic.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 3 cups beef broth
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 sheets prepared pie dough (top and bottom)
- 1 large egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
Cut the beef chuck into 1-inch cubes and season with 1 teaspoon of salt and 0.25 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef until browned on all sides, about 5-6 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the diced onion, carrots, and celery until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the butter and let it melt. Sprinkle the flour evenly over the vegetables and stir well. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the beef broth while stirring constantly to avoid lumps. Add the thyme, rosemary, remaining 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Return the seared beef to the skillet, along with the diced potatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the beef is tender and the sauce thickens. Stir in the frozen peas and cook for another 2-3 minutes.
Roll out one sheet of pie dough and press it into a 9-inch pie dish. Trim any excess dough that hangs over the edges.
Pour the beef and vegetable filling into the pie dish, spreading it out evenly.
Roll out the second sheet of pie dough and lay it over the filling. Trim any excess dough, then pinch the edges together to seal. Cut a few small slits in the top crust to allow steam to escape.
Brush the beaten egg over the top crust for a golden finish.
Place the pie on a baking sheet to catch any drips and bake for 35-40 minutes, or until the crust is golden brown.
Let the pot pie cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1668 mg | 73% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 5.7 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 69 mg | 5% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 910 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
