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Fast & Easy Beef Pot Pie

4.98 from 40 votes
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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!

For another delicious casserole, why not try my Piggybank Pork Casserole?

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

delicious fast & easy beef pot pie in a red pie plate, savory beef and vegetable filling encased in a two crust 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!

leftover beef diced into small cubes using a knife

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!
pie crust in the bottom of red pie plate with beef, vegetable and gravy filling

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!

beef and vegetable filling encased with two crust pot pie in a red pie plate

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!

close up delicious fast & easy beef pot pie in a red pie plate, savory beef and vegetable filling encased in a two crust pot pie

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!
4.98 from 40 votes
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 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons cornstarch
  • 1/4 cup cold water
  • salt and pepper to taste

Instructions
 

  • 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.
  • Add in the frozen vegetables and heat through, simmering for about 5 minutes.
  • Line the bottom of your pie plate with one of the pie crusts.
  • Lower one of your oven racks to the second from the bottom position and pre-heat your oven to 350 °F.
  • 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.
  • Pour the gravy vegetable mixture into the pie plate and gently smooth into one layer.
  • Place the remaining pie crust on top and pinch the edges to seal shut, Cut a couple of pie vents into the surface.
  • 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 Canadian 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

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Chris Simons says

    I added half a bag of leftover bean paste from “Real Tajangmyeon” and a can of Campbell’s Condensed Beef Consommé.
    This recipe filled a cake pan.
    Mr. Todd Sweeny was kind enough to supply the meat.5 stars

  2. Arlenq says

    I tried this recipe and it did not work very well for me. I looked at other recipes, and all of them say to cool the filling before putting it into the bottom crust. Since I put hot filling in the pie, when I covered it with the top crust, the heat of the filling began to soften the top crust while I was sealing it. I quickly put it in the oven. The filling being hot already, started to boil way before the crust was brown, and it bubbled all over the floor of the oven. So, COOL THE FILLING before putting it into the pie, and just in case it is going to boil over anyway, put it on a baking sheet – easier to clean than the whole oven!

    • Patty says

      Thank you. We have an Eye of Round roast leftovers I’m looking a recipe for. Your comment helped!

  3. Uncle Shorty says

    I make a very good pot roast pie in my 10 inch cast iron skillet. The bottom crust is done and the pie eats great. But on leftovers day the bottom crust is soggy.

    Would it work to par bake a crust, lay it on top of the olio then put a raw crust over the top, and bake as usual? The goal is a 2 crust pie, (mmm… crust), that ages a little better. Any thoughts?5 stars

  4. Trish Egert says

    These are listed in the ingredients, but when do they get used?
    1/2 teaspoon garlic powder
    ▢1 teaspoon Worcestershire sauce

    • Mary W says

      Probably when you add everything to the broth–that makes the most sense.4 stars

    • Mary W says

      Probably when you add everything to the broth–that makes the most sense.

    • Patty says

      Seriously. When do you add them? I mean it’s not like we can’t figure it out but… do you not read before you post?

    • Mr. Kitchen Magpie says

      Step #4 in the recipe card, you stir it in. 😉

      • Elizabeth Bourbeau says

        sooo, great recipe! The recipe ingredients call for Worcestershire sauce, but throughout the instructions and prep process it doesn’t mention where and/or when to add this ingredient..I did it in the beginning, adding it to the beef broth before adding in the potatoes. ?? thanks

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