Perfect Beef Pot Pie
A comforting and flaky beef pot pie filled with tender beef and mixed vegetables, perfect for a cozy meal.
Ingredients
Filling Ingredients
- 2 cups cooked beef, shredded or diced Use leftover or rotisserie beef for convenience
- 1 cup mixed vegetables (carrots, peas, and corn) Frozen mixed vegetables are acceptable
- 1 cup beef broth Use low-sodium if preferred
- 1 tablespoon Worcestershire sauce Optional for umami flavor
- 1 teaspoon garlic powder For seasoning
- 1 teaspoon onion powder For seasoning
- to taste salt and pepper Adjust according to preference
- 1 package refrigerated pie crusts Store-bought for ease
- 1 large egg For egg wash to finish the crust
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the cooked beef, mixed vegetables, beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
- Roll out one pie crust and place it in a pie dish.
- Fill the crust with the beef mixture.
- Top with the second pie crust, crimp the edges to seal, and cut slits in the top for steam to escape.
- Brush the top with beaten egg for a golden finish.
- Bake for 30-35 minutes, or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
Don’t over-stuff the pie to prevent overflow. Let the filling cool slightly before sealing the crust. A sprinkle of pepper right before serving adds extra flavor.