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Timeless Classic Beef Pot Pie - Authentic Golden Crust Recipe

This heritage beef pot pie features tender beef chunks simmered in rich gravy with colorful vegetables, all encased in a perfectly flaky golden crust. It's the ultimate comfort food that brings generations together around the dinner table with its authentic flavors and traditional techniques.
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Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 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, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 1/2 cups all-purpose flour
  • 1 cup cold butter, cubed
  • 1 teaspoon salt
  • 6-8 tablespoons ice water
  • 1 egg, beaten (for egg wash)

Method
 

Instructions
  1. Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown in batches until nicely seared on all sides. Remove beef 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. Gradually pour in beef broth while stirring constantly to prevent lumps. Add thyme and bay leaf, then return the beef to the pot.
  4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours until beef is fork-tender. Stir in frozen peas during the last 5 minutes of cooking.
  5. While the filling simmers, prepare the crust. Combine flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Divide in half, wrap in plastic, and chill for 30 minutes.
  6. Preheat oven to 400°F (200°C). Roll out one dough disk to fit your pie dish. Transfer to dish, add the cooled beef filling, then roll out the second disk for the top crust. Seal edges, brush with egg wash, and cut steam vents.
  7. Bake for 30-35 minutes until crust is golden brown and filling is bubbly. Let rest for 10-15 minutes before serving.

Notes

Choose beef chuck roast for tenderness, keep butter cold for flaky crust, let pie rest after baking for cleaner slices, and make filling up to 2 days ahead for convenience.