Our easy beef pot pie recipe made with pot pie crust is a high protein dinner using steak or leftover roast and frozen vegetables. With a creamy gravy baked in the oven, every bite is a hearty bite of comfort food.
This can be made with leftovers or a fresh t-bone steak. It’s a great throw together one pan meal with meat and veggies even our kids love. Use frozen or freshly diced carrots, green beans and peas if you prefer. There are so many variations to this one.
You can make this three ways as far as the double crust pot pie goes. Below we show how to just place one on the top with the filling down below. You just scoop it out with fewer carbs and won’t have to dirty two dishes in the process. You can alternatively lay 1 inside a pie pan, pour the cooked filling inside, with another on the top as well.
If you wanted to go another direction, you could make the insides as directed below and the breading like our Bisquick Pot Pie. In that you mix together a biscuit-like top, pour it on top and then bake. A different texture but still delish. Try them all I say and decide for yourself!
Ingredient Notes
You will need about 1 pound of steak cut into bite size pieces, use leftovers, or this is how to cook Steak Tips in the Oven first for the meat portion.
I like to use olive oil to saute in the first step. Occasionally I have used avocado oil instead which is better for you than canola.
The “veggies” you will soften in the first steps would be onions, we like some minced garlic in all the things which gives it more flavor, with frozen vegetables. I prefer these over canned and drained because of the texture (those are mushier).
Some all purpose flour to thicken the gravy is needed if you want the classic texture of the Old Fashioned meal your Grandmother made back in the day. This can create a roux to thicken the “sauce” inside.
Liquids to use in this would be beef broth or half red wine could be used with some milk, 2% or whole is best, to make it creamier.
Typically I am lazy so I just use one box of refrigerated pie crust, or layer of puff pastry could be used but may get mushy on the bottom. You can brush with egg wash to make shiny and crispier on the top.
There is another fun way to make this too. With Pillsbury rolls. Take a peek at our muffin tin chicken pot pie and you will see what I mean. Made in a muffin tin with a lattice top, kids love these because they’re a pick up and enjoy meal.
Use a pie pan baking dish if you want two crusts. If as is as directed below, a large cast iron skillet can be used to cook and then throw in the oven and bake.
Can you use frozen beef?
Some will cook air fryer frozen steak and dice to make this!! The only difference is for precooked you just have to warm with the mixed vegetables vs. fresh needs to be browned on the outside.
Variations and Substitutions
You really could use any sort of meat with this too. Once you get the hang of it the insides could be like our Chicken Pot Pie with Cream of Chicken Soup. That one is creamier because of the condensed soup. If you don’t like processed or canned ingredients though, this is the way to go.
Now when it comes to this dish and our Dairy Free Beef Stroganoff you can substitute milk for plain almond or cashew lactose free dairy products.
How Long to Cook Beef Pot Pie in the Oven
Bake the beef pot pie in the preheated oven for 30 – 35 minutes, or until the crust is golden brown and the filling is bubbly. Remove the pie from the oven and let it sit for 10 minutes before scooping out and serving.
FAQ
You could use refrigerated biscuits or thawed frozen rolls for a crust but the texture will be different. In this case I would suggest parbaking the bottom crust so it doesn’t get mushy, add your filling like we did with Turkey Pot Pie with Biscuits and then create a top crust with about 8 biscuits pressed together.
You could but you would still want to cook the veggies and creamy sauce until heated, then add your diced meat. This won’t change the cook time but is a great way to make a whole new meal with leftover steak or roast pieces.
Saving leftover pot pie is a great way to enjoy another delicious meal later on. Allow to cool down to room temperature before storing it. This helps prevent condensation from forming inside the container, which can make the pastry crust soggy. Transfer to an airtight container. Store in the refrigerator and reheat within 3-4 days. Or wrap with aluminum foil and store inside a freezer bag for 2-3 months.
Preheat your oven to 350°F (175°C). Remove any plastic wrap or foil from the pot pie and place it in an oven-safe dish. Cover the dish with foil to prevent excessive browning, and heat for about 20-30 minutes or until the filling is hot and the pastry is crispy.
If you’re in a hurry, you can reheat individual portions of beef pot pie in the microwave. Place a piece of pot pie on a microwave-safe plate, cover it with a microwave-safe lid or microwave-safe paper towel, and heat on medium power in 30-second increments until heated through.
Your best bet is to freeze it before you bake it. The reason for this is the texture of the dough is a lot better when reheating. If you bake, freeze, and then bake again the dough will be a bit mushy. If you freeze before baking and then bake right out of the freezer you can get a crispy top crust which is more ideal.
Beef Pot Pie Recipe
Equipment
- 1 pie pan or skillet
- 1 skillet
Ingredients
- 1 lb. steak, cut into bite size pieces
- 2 tbsp olive oil
- 1 small onion, diced
- 2 tbsp garlic, minced
- 2 cup frozen vegetables
- 1/4 cup all purpose flour
- 2 cup beef broth
- 1/2 cup milk
- 1 tsp worcestershire sauce
- 1-2 pie crust, refrigerated or homemade
Instructions
- Preheat the oven to 375°F. In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the bite-sized beef pieces and cook until they are browned on all sides. (just one minute to warm if it is precooked) Remove meat from the skillet and set it aside.
- In the same skillet, add diced onions and minced garlic. Sauté them until the onions become translucent and fragrant. Stir in the frozen mixed vegetables and cook them for a few minutes until they are slightly softened. Sprinkle the all-purpose flour over the vegetable mixture and stir to coat everything evenly.
- Gradually add the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it thicken for a couple of minutes. Stir in the milk or heavy cream and Worcestershire sauce. Season with salt and pepper to taste.
- Simmer for another 2-3 minutes until the sauce thickens and becomes creamy. Return the cooked sirloin steak to the skillet and mix it well with the sauce and vegetables.
- Roll out the pie crust(s) and place it over the filling in the skillet if you just want one, or put 1 on bottom of a pie pan with the filling inside and a 2nd on the top crimped together on the edges. Cut a few small slits on the top crust to allow steam to escape during baking.
- Bake the steak pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Remove the pie from the oven and let it sit for 10 minutes before scooping out and serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
