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?
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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!