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Classic Beef Pot Pie: Ultimate Comfort Food with Flaky Golden Crust

This timeless classic combines tender beef, hearty vegetables, and rich gravy all wrapped in a buttery, flaky crust that's guaranteed to become a family favorite. The beef becomes melt-in-your-mouth tender after slow cooking, while the vegetables maintain just the right amount of bite with a golden crust providing satisfying crunch.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Calories: 450
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
  • 2 cups beef broth
  • 1 cup vegetable broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup frozen peas
  • Salt and black pepper to taste
  • 2 sheets puff pastry or pie crust
  • 1 egg, beaten (for egg wash)

Method
 

Instructions
  1. Season the 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.
  2. Reduce heat to medium and add the onions, carrots, and celery to the same pot. Cook for 5-7 minutes until vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste. Gradually pour in the beef and vegetable broths while stirring constantly. Add Worcestershire sauce, thyme, and bay leaf. Bring to a simmer.
  4. Return the browned beef to the pot. Cover and simmer on low heat for 1.5-2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking. Remove the bay leaf and stir in frozen peas. Let the filling cool slightly before assembling.
  5. Preheat oven to 400°F (200°C). Roll out one sheet of pastry to fit your pie dish. Pour the cooled filling into the dish. Cover with the second pastry sheet, crimping the edges to seal. Brush with beaten egg and cut a few slits in the top for steam to escape. Bake for 30-35 minutes until golden brown and bubbling.

Notes

Choose beef chuck roast for tenderness, don't skip browning the beef for flavor, let filling cool before assembling to prevent soggy crust, can prepare filling 2 days ahead, consider individual portions using ramekins.