Kittencal's Beef Pot Pie

Warm, hearty, and impossibly comforting, Kittencal's Beef Pot Pie is the ultimate one-dish meal to satisfy any craving for classic comfort food. Tender chunks of beef stew meat are slow-simmered with earthy vegetables like carrots, celery, and peas in a savory, thyme-infused beef broth enriched with a touch of tomato paste for depth. Encased in buttery, flaky pie crusts, this homestyle pot pie features a rich, golden top brushed with beaten egg for an irresistible finish. Ideal for cozy family dinners or Sunday gatherings, this satisfying dish pairs traditional flavors with an impressive presentation. Ready in just over two hours, it’s a perfect make-ahead recipe for serving up soul-warming goodness any night of the week.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 pound Beef stew meat
• 2 tablespoons All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Vegetable oil
• 1 medium Yellow onion, chopped
• 3 cloves Garlic cloves, minced
• 1 cup Carrots, diced
• 1 cup Celery, diced
• 1 cup Frozen peas
• 2 cups Beef broth
• 2 tablespoons Tomato paste
• 1 teaspoon Dried thyme
• 1 leaf Bay leaf
• 2 sheets Prepared pie crusts
• 1 Egg, beaten

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a bowl, toss the beef stew meat with flour, salt, and black pepper until evenly coated.

Step 3

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the beef and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.

Step 4

In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.

Step 5

Add the diced carrots and celery to the skillet. Cook for about 5 minutes, stirring occasionally.

Step 6

Return the seared beef to the skillet, then stir in the beef broth, tomato paste, dried thyme, and the bay leaf. Bring the mixture to a boil, then lower the heat, cover, and simmer for 45 minutes, or until the beef is tender.

Step 7

Remove the bay leaf and stir in the frozen peas. Simmer for an additional 5 minutes. Adjust seasoning with more salt and pepper to taste.

Step 8

Roll out one sheet of pie crust and line the bottom of a 9-inch pie dish with it. Trim any overhang.

Step 9

Pour the beef and vegetable filling into the pie crust.

Step 10

Roll out the second sheet of pie crust and place it over the filling. Pinch the edges together to seal, and crimp decoratively if desired.

Step 11

Cut a few small slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg for a golden finish.

Step 12

Place the pie on a baking sheet to catch any overflow, and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Step 13

Allow the pot pie to rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(1595.0g)

Amount per serving	% Daily Value*
Calories	3795.7

Total Fat 212.3g	0%
Saturated Fat 61.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 593.2mg	0%
Sodium 4863.5mg	0%
Total Carbohydrate 308.1g	0%
Dietary Fiber 24.5g	0%
Total Sugars 40.0g
Protein 162.6g	0%

Vitamin D 40IU	0%
Calcium 389.6mg	0%
Iron 27.2mg	0%
Potassium 3608.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 17.1%

Carbs: 32.5%