Classic Beef Pot Pie: Comfort Food with Homemade Gravy and Flaky Crust

Ultimate Beef Pot Pie Recipe

If you’re craving a comforting beef pot pie, this homemade version with a flaky crust and savory filling will hit the spot from the very first bite.

Why You’ll Love This Beef Pot Pie

• Hearty Comfort Food: Loaded with tender beef, carrots, potatoes, and peas in a rich homemade gravy.
• Flaky Crust: Two layers of buttery pie crust that bake golden brown.
• Easy to Prep: One-pan filling and simple steps make it weeknight-friendly.
• Make-Ahead Option: Assemble in advance and bake when you’re ready.

Ingredients for Beef Pot Pie

• 1 pound sirloin steak, cubed
• 2 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and diced
• 1 cup frozen peas
• 1/3 cup (5 tbsp) butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1¾ cups beef broth
• 2 (9-inch) unbaked pie crusts

Step-by-Step Instructions

1. Gather all ingredients. Preheat your oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Add the onion and sauté until translucent, about 3–4 minutes.
3. Stir in the flour, salt, and pepper. Cook for 1–2 minutes to form a roux, stirring constantly.
4. Gradually whisk in the beef broth until the gravy is smooth and starts to thicken.
5. Add the cubed sirloin steak, carrots, and potatoes. Simmer for 10 minutes until veggies are tender.
6. Stir in the peas and remove the skillet from heat.
7. Line a 9-inch pie dish with one pie crust. Pour the beef filling into the crust. Top with the second crust, seal the edges, and cut vents in the top.
8. Bake for 30–35 minutes until the crust is golden and the filling is bubbly. If the crust browns too fast, tent with foil.
9. Let the pot pie rest for 10 minutes before serving.

Tips & Tricks for Perfect Beef Pot Pie

• Tip: Use high-quality sirloin for tender cuts that won’t overcook.
• Story: My grandmother added a splash of Worcestershire sauce for an extra savory gravy boost.
• Make-Ahead: Assemble the pie, cover, and refrigerate up to 24 hours before baking.

Serve piping hot and enjoy every spoonful of this classic beef pot pie.