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Hearty Beef Pot Pie

A hearty beef pot pie recipe loaded with tender beef and tons of veggies. Everything is simmered in gravy then baked until the crust is golden brown!

Winter weather is moving into our area, so this is the perfect time to share our hearty beef pot pie.

As the name implies, it’s a filling dish that’s sure to satisfy anyone who’s a fan of meat, gravy, and bread.

Similar to our homemade salisbury steak, the recipe takes a little time, but it’s worth the effort. So, shall we get started?

The beef pot pie cut open to show the filling.

How to make beef pot pie?

First, start by placing a large skillet over low to medium heat. While it warms up, you can season the beef with salt and pepper if you wish.

Next, add the oil to the pan and toss in the meat. Let it cook for about twenty (20) minutes or until all the meat is browned. Remove the beef from the pan.

The meat and mushrooms cooking in a skillet with oil.

After that, using the same pan, cook the mushrooms, onions, dried thyme, and Worcestershire sauce for around five (5) minutes. Now, add the garlic and let it cook for another thirty (30) seconds.

Afterward, add the beef back to the pan and toss in the butter. Let it melt, then sprinkle in the flour.

You want to let the flour cook (while stirring) for about four (4) minutes before adding in the broth.

The gravy and meat in a large cast iron skillet.

Then, once the broth is in the pan, increase the heat to medium and keep stirring. As you stir, the gravy will thicken.

When the gravy has reached your desired thickness, pour in the frozen veggies and turn off the heat.

The frozen vegetables have been added to the gravy mixture.

Go ahead and stir the pot pie filling a few more times to make sure nothing has stuck to the bottom of the pan. Preheat your oven to 350°F.

Now, grab a nine (9) inch pie pan and spray it non-stick cooking spray. Transfer the pie filling from the pan to the pie dish.

The beef pot pie filling transferred to a pie pan.

Meanwhile, as your oven preheats, you can top the pie dish with your crust. Be sure to cut slits or poke holes into the pie crust so the steam can escape as it bakes.

Once the crust is in place, crimp off the edges and place it on a baking sheet. I recommend lining the sheet pan with aluminum foil for easy clean-up.

Unbaked pie crust, with vents cut, covering the pie filling.

Last, place the beef pot pie into the oven to bake for about forty (40) minutes, or until the crust is golden brown.

Remove it from the oven and let it cool for fifteen (15) to twenty (20) minutes before serving.

That’s it, your hearty beef pot pie is done! Kim and I hope you enjoy the recipe and we wish you all the best 🙂

The pie has cooked and needs to cool before serving.

Recipe Tips:

  • For the purposes of cost, we used stew meat in our pot pie. However, for really tender beef, try using chopped sirloin, beef tips, or even tenderloin!
  • You don’t have to use frozen veggies. Feel free to use fresh chopped carrots, celery, and green beans. Simply cook them with the beef, before moving on to the next step.
  • We used a store bought pie crust, but there all kinds of other options out there. Biscuits work well, or you could bake the filling and serve it over rice. Get creative and make a meal you’ll love!
A close-up of the golden brown crust on the pie.

If you like our hearty beef pot pie recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

A close-up of the golden brown crust on the pie.

Hearty Beef Pot Pie

4.7 from 3 votes
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Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 8 Servings


  • 1 Tablespoon Cooking Oil
  • 1 Lb. Beef (we used stew meat, use whatever you like!)
  • 4 Ounces Mushrooms (sliced)
  • 1/2 Cup White Onion (diced)
  • 1 Tablespoon Worcestershire sauce
  • 1/2 Teaspoon Dried Thyme
  • 1 Large Garlic Clove (minced)
  • 3 Tablespoon Unsalted Butter
  • 3 Tablespoons all-purpose flour
  • 1 1/2 Cups Beef Broth
  • 12 Ounces Mixed Vegetables (frozen)
  • 1 9 inch Pie Crust (store bought)


  • Heat a large pan over low-medium heat. While you’re waiting for the pan to heat, season the meat with salt and pepper (optional). After the pan is hot, add 1 tablespoon of cooking oil and the meat. Cook the beef until well browned, about 20 to 25 minutes in total. Use a spoon to remove the meat from the pan and transfer it to a waiting plate.
  • Using the same pan, add the onions, mushrooms, Worcestershire sauce, and thyme, about 4 to 5 minutes . Cook over low-medium heat until they begin to soften, then add the garlic. Cook for an additional 30 seconds just until the garlic becomes fragrant.
  • Transfer the beef back to the pan, then add the butter. Stir the mixture around as the butter melts. Next, sprinkle the flour evenly over the ingredients and stir to coat. Continue to cook for 3 to 4 minutes, then slowly add the beef broth. Turn the heat up to medium-high, and use a wooden spoon to stir to the beef broth, about 10 minutes. This will make the gravy as the broth thickens. Make sure to scrape any bits off the bottom of the pan, so nothing burns. After the gravy thickens, add the frozen vegetables and stir to combine. Remove the pan from heat.
  • Preheat the oven to 350 degrees F., and lightly spray a 9-inch pie dish with cooking spray. Use a large spoon or ladle to scoop the filling into the pie dish. Carefully lay the pie crust over the dish and crimp the edges. Use a sharp knife to cut slits in the top for venting. We recommend placing the pie dish on a foil lined baking sheet just in case some of the filling bubbles over.
  • Bake the pot pie for 40 minutes or until the crust is golden brown and crispy in texture. Remove from the oven and transfer to a wire rack to cool for 15 to 20 minutes before serving.


The calories listed are an approximation based on the ingredients and a serving size of one (1) slice of the beef pot pie when it’s cut into eight (8) equal sized slices. Actual calories will vary. The pot pie can be stored in a sealed container, in your fridge, for up to three (3) days.
**Notation: We used stew meat for our pot pie. However, feel free to use any type of beef you desire (ground, chuck, beef tips, etc.).


Serving: 1Slice | Calories: 361kcal | Carbohydrates: 22g | Protein: 14g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 387mg | Fiber: 3g | Sugar: 1g
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