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Perfect Beef Pot Pie Recipe - Ultimate Comfort Food with Flaky Golden Crust

This classic beef pot pie features tender beef chuck roast, savory vegetables, and rich gravy encased in a perfectly flaky, golden-brown crust. It's the ultimate comfort food perfect for chilly evenings and family dinners, with expert tips to ensure restaurant-quality results every time.
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Prep Time 45 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 30 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1 cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup frozen peas
  • Salt and black pepper to taste
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, chilled and cubed
  • 6-8 tablespoons ice water
  • 1 egg beaten with 1 tablespoon water (for egg wash)

Method
 

Instructions
  1. Season beef cubes generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, ensuring each piece gets a nice sear on all sides. Remove and set aside.
  2. In the same pot, add onions, carrots, and celery. Cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Sprinkle flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste. Gradually whisk in beef broth and vegetable broth, scraping up any browned bits from the bottom of the pot.
  4. Return the browned beef to the pot. Add tomato paste, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours until beef is fork-tender.
  5. While the filling simmers, make the pastry. Combine flour and salt in a large bowl. Cut in chilled butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Divide into two disks, wrap in plastic, and refrigerate for at least 30 minutes.
  6. Remove bay leaf from filling and stir in frozen peas. Roll out one pastry disk to fit your pie dish. Line the dish with pastry, add the filling, then cover with the second rolled-out pastry. Crimp edges and cut slits in the top for steam to escape.
  7. Brush with egg wash and bake at 375°F (190°C) for 35-45 minutes until golden brown and bubbling. Let rest for 15 minutes before serving.

Notes

Choose beef chuck roast for tenderness, don't skip browning the beef for flavor, chill pastry ingredients for flaky crust, cook flour for 2 minutes to avoid raw taste, and let pie rest 15 minutes before serving for easier slicing.