Fast and Easy Beef Pot PIe

4.75 from 4 votes

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!

Prep Time30

Cook Time45

Course: Main Course

Cuisine: American

Servings:

Calories: 327kcal

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.

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