Roast Beef Pot Pie
Warm, hearty, and brimming with rich flavors, this Roast Beef Pot Pie is the ultimate comfort food that’s perfect for any occasion. Tender pieces of cooked roast beef are combined with a medley of sautéed vegetables, creamy thyme-infused gravy, and a touch of fresh parsley for brightness. All of this goodness is enveloped in a buttery, flaky pie crust, baked to golden perfection. Whether you use store-bought or homemade crust, the result is a savory pie that’s as satisfying as it is delicious. With just 25 minutes of prep and a bubbling, golden finish after 40 minutes in the oven, this family-friendly recipe is an ideal way to repurpose leftover roast beef while enticing everyone to the dinner table. Perfect for cozy weeknight meals or special gatherings, this pot pie pairs wonderfully with a crisp side salad for a complete, unforgettable meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 3 cups cooked roast beef, shredded or cubed
- 1 cup frozen peas
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups beef broth
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
- 1 pie crust dough (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables are softened. Add minced garlic and cook for another minute.
Stir in the shredded or cubed roast beef and frozen peas. Cook for 2-3 minutes, then remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Slowly pour in the beef broth while whisking, ensuring there are no lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened.
Stir in the heavy cream, salt, black pepper, dried thyme, and parsley. Simmer for another 2 minutes, then pour the gravy over the beef and vegetable mixture. Stir to combine.
Roll out your pie crust dough and line a 9-inch pie dish with half of it. Trim any excess dough around the edges.
Spoon the beef and vegetable filling into the pie dish, spreading it out evenly.
Place the second half of the pie crust over the filling. Trim any excess dough and crimp the edges together to seal.
Cut 3-4 small slits in the top crust to allow steam to escape. Brush the crust with the beaten egg for a golden finish.
Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and let cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.9 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 741 mg | 16% | |
*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.
