American
Beef Pot Pie
A beef and vegetable filling, already simmered until thick, bakes under a sheet of puff pastry until the lid is deep gold. It is not the chicken pot pie skillet.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- The filling is cooked before it meets the pastry.
- Puff pastry is the lid, not a homemade crust.
- Beef and mushrooms make it different from chicken pot pie.
- The lid should be dark, not pale.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 400°F. Brown the beef in the oil. Add the onion, carrots, and mushrooms and cook 6 minutes.
- 2
Stir in the flour, then the broth, salt, and thyme. Simmer 8 minutes, until thick.
- 3
Pour into a pie dish. Lay the pastry on top and cut two slits.
- 4
Bake 22 to 28 minutes, until the pastry is deep gold and the filling bubbles.
- 5
Rest 10 minutes before you cut it.
Pro tips
- A wet filling makes a soggy lid. Simmer until it mounds.
- Thaw the pastry or it will crack.
- Resting is what keeps the first slice from flooding the dish.
Easy substitutions
- Ground beef
- Stew beef, simmered until tender before the pastry
- Puff pastry
- Biscuit dough
- Mushrooms
- Peas
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Reheat at 350°F until the center is hot and the lid crisps.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 480
- Protein
- 22 g
- Carbs
- 32 g
- Fat
- 28 g
- Fiber
- 3 g
Moderate · Oven
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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