Beef Pot Pie
We have kicked up traditional homemade Pot Pie and added Steak Bites (beef), giving this classic dish a twist! Steak Bites come together really quickly and add amazing texture and flavor to this Beef Pot Pie recipe!
We have kicked up traditional homemade Pot Pie and added Steak Bites (beef), giving this classic dish a twist! Steak Bites come together really quickly and add amazing texture and flavor to this Beef Pot Pie recipe!
- 1/2 cup all-purpose flour
- 1 cup whole milk
- 2 cups beef broth
- 1/4 cup unsalted butter
- 2 pie crust (1 for top and 1 for bottom)
- 2 1/2 cups marinated steak bites
- 1 1/2 cups boiled potatoes (diced)
- 1 cup cooked carrots (sliced)
- 1 cup peas (frozen)
- 1 beef bouillon cube (crushed)
- 1 egg (beaten (for egg wash))
- Carbohydrate 9.88403000986942 g
- Cholesterol 20.8616666838724 mg
- Fat 8.06866334002742 g
- Fiber 1.01458333865875 g
- Protein 2.41702500176619 g
- Saturated Fat 5.02421650416844 g
- Serving Size 1 1 Serving (78g)
- Sodium 275.366333613012 mg
- Sugar 8.86944667121067 g
- Trans Fat 0.603132333833578 g
- Calories 121 calories
Step-by-step
- 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)
Where does the moisture go when meat meets a double-crust pie? Managing liquid reduction properly prevents a soggy pastry bottom. Cook the flour and butter roux for precisely sixty seconds over medium-high heat to eliminate the raw starch taste before whisking in the liquids.
Managing Sauce Density and Temperature
Simmering the beef broth, milk, and crushed bouillon for five minutes activates the thickening starches fully before the filling meets the oven. Marinated steak bites and pre-cooked vegetables require this head start so the gravy achieves a coat-the-back-of-a-spoon viscosity. Standard metal pie pans conduct heat faster than glass ceramic dishes, shortening bake times by up to five minutes.
Achieving Structural Integrity
Venting the top crust with four or five small incisions allows trapped steam to escape, preventing internal pressure from bursting the crimped edges. Brushing the pastry lightly with a beaten egg promotes even Maillard browning across the surface without pooling in the decorative indentations. Shielding the outer perimeter with foil during the final twenty minutes stops premature scorching.
