We have kicked up traditional homemade Pot Pie and added Steak Bites (beef), giving this classic dish a… dare I say elegant?… twist! Steak Bites come together really quickly and add amazing texture and flavor to this Beef Pot Pie recipe!
Beef Pot Pie
Here on the homestead, we make an awful lot of pot pie. Usually, it’s in the fall after my hubby gets home from deer, pheasant, or elk hunting and we use any one of those meats in a basic pot pie recipe. He prefers to go big when we are preparing them, often making 20+ at a time. All the kids line up and we do it assembly style; someone does the pie crusts, someone adds the filling, someone adds the top crust, someone cuts vents, and someone vacuum seals them for safe freezer storage. (I will do a post on that soon, it’s a labor of love that lets us enjoy homemade pot pie all year round!)
For this recipe specifically, we kicked up our beef game and added Steak Bites. The addition of the marinated steak bites adds amazing flavor to this dish and is one that everyone enjoys!
Store Bought Crust vs. Homemade Crust
I mentioned that we will often make several of these at a time and therefore opt to use a store-bought crust. As much as I love all things homemade, I also love the consistency of a reliable store-bought crust. (That happens to taste great and look great too.) Should you prefer to make yours from-scratch, I have a great Amish Never-Fail Pie Crust recipe that I highly recommend.
How to make a Pie Foil Shield
A simple trick I have learned is to create a tin foil barrier around the edge of the crust. You don’t have to put it on right away, just when you notice the edges are starting to brown. Tear off a square of foil large enough to cover your pie and fold it twice to make a square. Using scissors, cut a pie-shaped circle out of the middle. When you unfold the foil, you should have a foil ring. Place shield over pie and crimp lightly to hold it in place before returning the pie to the oven.
How to Store Beef Pot Pie
- Allow the pot pie to cool completely before storing it.
- If the pot pie is in a disposable container, transfer it to a sealable container with a tight-fitting lid.
- If the pot pie is in a ceramic or glass dish, cover it tightly with aluminum foil or plastic wrap.
- Place the pot pie in the refrigerator and use it within 3-4 days.
- Alternatively, you can freeze the pot pie for longer storage. To freeze the pot pie, wrap it tightly in plastic wrap and then aluminum foil, or place it in a sealable plastic bag. The pot pie will keep in the freezer for up to 3 months.
- To reheat the pot pie, remove it from the refrigerator or thaw it in the microwave if frozen. Preheat the oven to 350°F and bake the pot pie for 20-30 minutes, or until it is heated through and the crust is golden brown.
- If the pot pie has a pastry crust, you can also heat it up in the microwave, but be aware that the crust may become soggy.
Beef Pot Pie
- ¼ cup (½ stick / 56 g) unsalted butter
- 2 pie crusts, 1 for top and 1 for bottom
- 2½ cups marinated steak bites, (previously cooked and slightly cooled)
- 1½ cups boiled potatoes, diced
- 1 cup cooked carrots, sliced
- 1 cup (134 g) peas, frozen
- 1 beef bouillon cube, crushed
- 1 cup (245 g) whole milk
- 2 cups (480 g) beef broth
- ½ cup (62.5 g) all-purpose flour
- 1 large egg, beaten (for egg wash)
- Preheat oven to 375°F.
- In a large skillet over medium-high heat, melt butter.
- Add flour, whisk and cook for 1 minute.
- Add beef broth, milk, and bouillion.
- Simmer until thickened, stirring often (about 5 minutes).
- Add peas, carrot, boiled potatoes, and marinated steak bites, mix well.
- In a prepared 9-inch pie pan, add the bottom pie crust.
- Pour the steak mixture on top of the crust.
- Cover with the second pie crust.
- Using a fork, seal the edges of the two pie crusts together.
- Brush the top lightly with egg.
- Make 4-5 small cuts in top crust to vent.
- Bake for 40-50 minutes (until top crust is golden brown). (see notes for how to avoid burning the edges)
Did you make this recipe?
You can tag me at @iamhomesteader.
Tools used to make Beef Pot Pie
The most important tool you will need for this recipe is a skillet. I like to use the biggest one I have which is a 12 inch cast iron skillet but you can get them even bigger. Also, you will want a pastry brush for the egg wash. Our pastry brush gets way more use than I ever thought it would!
I cooked my steaks on the grill the night before. And baked a potato as well. Can’t wait for it to come out of the oven. Recipe is very easy to follow. I did adlib a bit. And cooked in a 10” cast iron chicken cooker. First pot pie I’ve ever made thanks
Is this using a regular depth pie pan or the deep one?
Made this for dinner last Thursday night, so delicious and easy!! The steak bit recipe is awesome!! definitely will be making it again!
the recipe doesn’t say to cook the steak bites? I have mine in oven uncooked? Will the cook through ? Will it still be ok to eat? Should I cook it longer?
My apologies. Yes, they should be prepared ahead of time, however, it (in theory) should still work in the recipe as steak can be served rare. They won’t have the additional flavoring of the prepared steak bites though. I have adjusted the recipe to state that YES, the steak bites should be cooked. Please do let me know if it turned out for you!
Thank you for your attention to detail and the video is a perfect accompaniment to the recipe! (I always freak out when there is a bottom crust and it is not pre-cooked, but you proved it can be done).
Making tonight with leftover prime rib from Christmas dinner.
Would I be able to replace the milk with half milk and half cream to make the sauce a bit thicker and creamier?
Yes, you can.
Thank you for this and all your lovely recipes. I hope I have enough steak bites left overs to make this yummy meal, come fall with the cooler weather 🙂 Bless your heart! You are amazing, plain and simple. For you to love Jesus and to raise kind and respectful children is just beyond words and warms my heart. I just prayed for you, your family and everything that you put your hand to. Thanks again for your wonderful recipes. God bless.
Are you supposed to cook the steak bites first?
Just had a pot pie at a restaurant, the crust was soo goo it melted in your mouth. No they would not give me any info on how the crust was made. What is your recipe for the crust for the pot pie?
What is the recipe for the pie crust? I had a pot pie at a restaurant and the crust was soooooo good it melted in your mouth. Could you post a good recipe?
How many ounces/pounds of steak do you use ? Looks delicious!
How many ounces of steak do you use for this recipe? It looks delicious!
Any tips on how to make this with country crock spread and a nut milk such a almond or cashew? My son is dairy free and I’m nursing him right now.
Are the steak bites already cooked before being added to the mixture? Recipe is not clear and in the video it looks like they are cooked…
Yes, the steak bites are already cooked. Here is the recipe for the steak bites https://iamhomesteader.com/marinated-steak-bites/
How do you preserve these for the freezer?
Did you make the pastry for the crust or buy it?
Too much sodium.
The recipe doesn’t call for salt, so if you think it has too much sodium, use low-sodium beef broth (and bouillon if you can find it).
No reference as to when to add potatoes. I would think when you add the lead & carrots? Also, it calls for boiled potatoes. How long should these cook for in order to dice & not fall apart in the process. Thank you
What do you marinate your beef with?
Here is the marinade recipe: https://iamhomesteader.com/marinated-steak-bites/