Beef Pot Pie

My fiancé was never a fan of pot pie either until he tried our Chicken Pot Pie. Now it’s his go-to quick meal during our busy workweeks. To add a little variety to our freezer lineup, this beef pot pie recipe was born.And the best part? You can freeze these in mini loaf pans, making them perfect for an easy, comforting weeknight meal.

We encourage you to read the entire recipe before starting to ensure you’re using the proper equipment.

Be sure to comment below or tag us on social media if you’ve tried this recipe!

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Recipe

This recipe makes about 8 mini chicken pot pies with leftover filling.

Ingredients

• 2 lbs of chuck roast
• 1 cup frozen string beans
• 1 cup diced mushrooms
• 1 cup diced carrots
• 1 cup diced celery
• 1 medium onion, diced
• 1 clove garlic, minced
• ½ cup heavy cream
• 5½ cups beef broth (homemade or store-bought)
• 2 Beef bouillon cubes (if using homemade beef broth)
• McCormick Steak seasoning, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Salt, to taste
• Pepper, to taste
• Cornstarch slurry: ¼ cup cornstarch + ¼ cup cold water
• 4 rolls Pillsbury* refrigerated pie crust

Recommended Equipment

• Mini aluminum loaf pans
• Dutch oven
• Plastic gloves
• Small steak knife

Instructions

1. Making the Beef Pot Pie Filling:
   • In a Dutch oven over medium heat, sauté the carrots, celery, mushrooms, and onion until the onions are translucent and the vegetables begin to soften.
   • Add the minced garlic and cook for about 30 seconds, just until fragrant.
   • Remove the sautéed vegetables from the Dutch oven and set aside.
   • Preheat the oven to 350°F.
   • Cut the chuck roast into large chunks and season generously with salt, pepper, steak seasoning, garlic powder, and onion powder.
   • Using the same Dutch oven over medium heat, sear the beef chunks on all sides until well browned.
   • Add 2 cups of beef broth, cover, and transfer the Dutch oven to the oven. Bake for 2½ hours, or until the beef is fork-tender.
   • Remove the beef from the Dutch oven and shred using two forks.
   • Do not discard the braising liquid left in the pot this adds flavor to the filling.
   • Return the sautéed vegetables to the Dutch oven. Add the remaining 3½ cups of beef broth, beef bouillon cubes*, and bring to a boil, then reduce to a simmer until the carrots and celery are fully tender.
   • In a small bowl, mix the cornstarch and cold water to create a slurry. Slowly pour it into the simmering broth, stirring constantly, until the filling thickens.
   • Stir in the heavy cream until fully incorporated.
   • Season with additional salt and pepper to taste.
   • Add the shredded beef and frozen string beans, stirring until evenly combined. Remove from heat.
   • Allow the filling to cool completely before assembling the pot pies.
2. Assembling the Mini Pot Pies:
   • Roll out the pie crusts. Typically, one pie crust per mini loaf pan works, with some crust leftover.
   • Use an empty mini loaf pan as a stencil to cut the bottom crust slightly larger so it comes up the sides.
   • Press the crust into the pan and fill with cooled beef pot pie filling.
   • Cut a top crust, place it over the filling, and pinch the edges to seal.
   • Cover tightly with aluminum foil. Label with the name and date, then freeze.
3. Baking from Frozen:
   • Preheat oven to 350°F.
   • Place frozen pot pies on a baking sheet.
   • Bake covered for 30 minutes, then uncover and bake for 30–45 minutes, or until heated through and the crust is golden.
   • Let rest for a few minutes before serving.

Notes: Feel free to customize the vegetables, seasonings, or broth to your taste. Homemade pie crust works great, but we prefer Pillsbury for meal prep because it holds up well and bakes consistently. Want a filling that’s more loose? Add more beef broth! Leftover filling can be frozen and used later for another batch of beef pot pies, or served over mashed potatoes or rice.

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