Beef Pot Pie III

Beef Pot Pie III

Stephanie 0

"I couldn't find a recipe for beef pot pie so I made my own, and it is great for those cold nights. This is delicious!"

Ingredients 4 h 5 m {{adjustedServings}} servings 527 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 58.3g
  • 19%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 661 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
  2. In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
  3. When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
  4. Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
  5. Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
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Reviews 127

  1. 171 Ratings


This came out wonderful, even though I made a number of adjustments. I used leftover pot roast, which cut down on the prep time considerably. I added 1/4 c. chopped onion; 1 clove garlic, chopped; and 1 stalk celery sliced; and 1/2 t. Seasoned salt; 1/2 t. Italian Seasonings; and 1/4 t. pepper. After cooking the vegetables, I realized the remaining broth was not going to make enough sauce, so I also added one package of brown gravy mix, prepared, to the final sauce, and added a splash of red cooking wine. Instead of just frozen peas, I added 1/2 c. frozen corn as well. I pre-baked the bottom crust for about 7 minutes and it came out nice and flaky, not at all mushy. I added sliced mushrooms to the top of the vegetables in the pie before putting on the top crust. The one thing I didn't do, but will next time is layer the vegetables and sauce in the final assembly. I had just put the sauce over all the vegetables and it didn't soak through like I would have liked. This recipe probably would have been great with a lot less tinkering by me, but it came out wonderful even after playing with it.


I am giving this recipe 5 stars even though I didn't follow it exactly. I used stew beef, put that in the bottom of the crock pot. Threw in the salt, pepper and cornstarch, added garlic and onion powder, then tossed to coat. I put the veggies in on top of that and poured in the beef broth. I cooked until beef was done and veggies were tender. Then I put it in a 9x13 pan, and dropped biscuits on top. I baked at 350 until the biscuits were done. We all loved it. Thank you for the base recipe!


This was a hit at my house. I found it easy and excellent. I did cheat though and instead of making the gravy I used 2 packs of brown gravy mix. I assure you this was the right amount of gravy and not dry. Will make again. But I do think using fresh veggies and not frozen is a biggie.