Ingredients
Scale
- 1.5 lbs Beef chuck, cut into 1-inch cubes
- 1 tbsp Olive oil
- 1 large Onion, chopped
- 2 Carrots, peeled and chopped
- 2 Celery stalks, chopped
- 4 cups Beef broth
- 1 cup Frozen peas
- 1 box (14.1 oz) Refrigerated pie crusts
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: Heat olive oil in a large Dutch oven or pot over medium-high heat. Brown the beef in batches, then remove and set aside.
- Step 3: Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Step 4: Return the beef to the pot. Pour in beef broth, bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until beef is tender.
- Step 5: Stir in the frozen peas and cook for 5 minutes.
- Step 6: Pour beef mixture into a 9-inch pie dish. Top with pie crusts, crimping the edges to seal. Cut vents in the top crust. Bake for 30-40 minutes, or until crust is golden brown. Let cool slightly before serving.
Notes
- Store leftover pot pie in the refrigerator for up to 3 days, ensuring it's well-covered to prevent the crust from drying out.
- For best results, reheat individual slices in a toaster oven or conventional oven to keep the crust crisp.
- Serve your beef pot pie with a dollop of creamy mashed potatoes on the side for an extra comforting meal.
- To deepen the flavor, try adding a tablespoon of Worcestershire sauce or balsamic vinegar to the beef broth during the simmering process.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American