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Fast & Easy Beef Pot Pie

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This delicious beef pot pie has a savory beef and vegetable filling encased in a two crust pot pie – the only way to make a pot pie is with two crusts! – and not only that, it’s easy to make, it uses up leftover roast beef and the entire family is going to love it!

This beef pot pie is not an all day endeavor, but it tastes like it was!

Fast & Easy Beef Pot Pie
Fast & Easy Beef Pot Pie

Beef Pot Pie

This has been unanimously voted the best way to use up leftover roast by my family and it’s so easy the kids can make it. I am using up what I have in my freezer – pre-made pie crusts, frozen mixed vegetables and of course, beef that was leftover from my eye of round roast the other night. While it’s not going to shred and fall apart like chuck roast meat is, we actually enjoyed the hearty cubes of roast beef in this.

One day I will tackle a beef pot pie from scratch (stewing meat, the whole nine yards) but 2020 is the spring of using everything from my freezer!

How to Make Beef Pot Pie

This is a cheater pot pie, so it’s super simple to make!

  • Dice up your leftover beef into small cubes
  • Make your vegetables and gravy in a pot
  • Place the pie crust in the bottom of your pie plate
  • Stir the beef into the filling, then put the filling into the pie plate.
  • Cover with the second pie crust, pinch and seal shut
  • Bake!

The Pie Crust

You can see that I used pre-made pie crusts, I always have a box or two on hand for emergency purposes (like when I really don’t want to make a pie crust) but you can absolutely use a homemade pie crust recipe, like the Tenderflake Pie Crust. That is the one my Grandma used and is my favorite homemade one!

More Pot Pie Recipes

I do enjoy a good pot pie for using up leftovers! Try my turkey pot pie if you are wanting to use up turkey meat, or make mini chicken pot pies  OR even a biscuit topped chicken pot pie!

If you are brave and want to use up onions, try scalloped onion pie, it’s actually SO good as a side dish!

Tips and Tricks

  • If you enjoy more gravy, add another 1/2 cup of beef broth. We like our pie a little more firm, but a thinner gravy is also great!
  • Make sure to bake the pie on the lower oven rack as suggested. This is what cooks the bottom pie crust!

 

Hope you enjoy!

Happy cooking,

Take care and lots of love,

Karlynn

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Beef pot pie is so often overlooked, but it is the best way to use up leftover roast beef! This pot pie has a flavorful gravy and is packed with beef, potatoes and vegetables!

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Fast and Easy Beef Pot PIe

Beef pot pie is so often overlooked, but it is the best way to use up leftover roast beef! This pot pie has a flavorful gravy and is packed with beef, potatoes and vegetables!

5 from 1 vote
Prep Time
30 minutes
Cook Time
45 minutes
Course
Main Course
Cuisine
American
Servings
4
Calories
327
Author
Karlynn Johnston

Ingredients

  • pie crust, top and bottom, for a 9 1/2 inch- 10 inch deep dish pie

Beef Pot Pie Filling

  • 2 cups beef broth STRONG for flavor!
  • 1 1/4 cups diced Russet potato small diced and peeled
  • 1 1/2 cups frozen vegetable mix
  • 2 cups diced cooked beef roast
  • 1/2 tsp garlic powder
  • 1 tsp Worcestershire sauce
  • 3 tbsp cornstarch
  • 1/4 cup cold water
  • salt and pepper to taste

Instructions

  1. In a medium sized saucepan over medium heat, pour in the beef broth and add the diced potatoes. Cook until almost completely tender; about 10-15 minutes.

  2. Add in the frozen vegetables and heat through, simmering for about 5 minutes.

  3. Line the bottom of your pie plate with one of the pie crusts.

  4. Lower one of your oven racks to the second from the bottom position and pre-heat your oven to 350 °F.

  5. Dissolve the cornstarch into the water completely, then whisk into the gravy mixture rapidly, until smooth and thickened. Taste, and adjust salt, pepper and perhaps more beef bouillon accordingly. Stir in the chopped beef.

  6. Pour the gravy vegetable mixture into the pie plate and gently smooth into one layer.

  7. Place the remaining pie crust on top and pinch the edges to seal shut, Cut a couple of pie vents into the surface.

  8. Bake in a preheated oven until the crust is golden brown, about 45-60 minutes. Let cool for 5 minutes before serving.

Recipe Notes

  • If you enjoy more gravy, add another 1/2 cup of beef broth. We like our pie a little more firm, but a thinner gravy is also great!
  • Make sure to bake the pie on the lower oven rack as suggested. This is what cooks the bottom pie crust!

Nutrition Information

Calories: 327kcal, Carbohydrates: 24g, Protein: 27g, Fat: 14g, Saturated Fat: 6g, Cholesterol: 82mg, Sodium: 592mg, Potassium: 810mg, Fiber: 3g, Sugar: 1g, Vitamin A: 3481IU, Vitamin C: 10mg, Calcium: 50mg, Iron: 4mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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