A delicious and easy beef recipe, this Homemade Beef Pot Pie recipe can be made completely in a skillet for minimal clean-up and easy prep!

Skillet Beef Pot Pie Recipe

Beef Pot Pie is one of the ultimate comfort foods. Flaky pie crust, fluffy potatoes, perfectly seasoned and tender chunks of beef, and a flavorful gravy (with some extra veg thrown in for good measure) – does it get any better than that?

However, as a mom (AKA, the person who cooks said comfort food), there is nothing comforting to me about a sink full of dishes – so that is why I developed this one-pan beef pot pie recipe that can be made completely in your cast iron skillet!

Everything from sautéing the vegetables, to browning the beef, making the gravy – and finally, baking that buttery pie crust – can be done in the skillet. (Minus one mixing bowl if you make your pie crust from scratch from my recipe below – but I’m not going to judge if you skip that step and just use pre-made pie dough.)

But, the most important thing about this recipe is how flavorful and delicious it turns out!

(I mean, what’s the point of an easy recipe if it tastes like you cut corners?)

This recipe has so much depth of flavor and every bite is just satisfying and delicious. You can use fresh beef for this recipe, or even use up leftover beef from another meal.

If using fresh beef, don’t skip the searing (browning) step – it is so important. Not only does it seal in the juices so that you don’t end up with tough, dry and flavorless beef, it also caramelizes the outside of the beef cubes.

• Try cooking the steak in the tomato paste.
• Swap out the vegetables.
• Use chili flakes or sriracha to spice it up.
• Use wine or ale for more complex depth and an authentic “pub flavor.”

Even feel free to swap out the thyme and rosemary for a pre-blended Italian seasoning.

If you end up making some custom tweaks to this recipe, please come back and let me know how they turned out!

Ingredients for Beef Pot Pie

• 2 Tablespoons olive oil or butter
• 1 lb beef cubes (or just use scraps from previous meal)
• 2 carrots, chopped
• 1 onion, chopped
• 3 cloves garlic, or more as desired
• 3 white potatoes (I used russet)
• 2-3 cups beef broth
• Salt and pepper, to taste
• 2 sprigs thyme
• 1 spring rosemary
• 2 Tablespoons cornstarch

• Parsley, for garnish
• Red pepper chile flakes, optional
• 2 Tablespoons tomato paste, optional
• 1 Tablespoon worchestershire sauce, optional
• 1/2 cup red wine, optional

• 1 cups flour
• 1/2 teaspoon salt
• 1/2 Tablespoon sugar
• 3 Tablespoon butter
• 3 Tablespoon lard or shortening
• 3-4 Tablespoon ice water

Tip: feel free to swap out pre-made pie crust for the homemade dough. *No one is going to tell.*

Kitchen Tools You May Find Helpful

• Cutting board
• Sharp kitchen knife
• Measuring cups and spoons
• Mixing bowl
• Cast iron skillet
• Rolling pin

How to Make Beef Pot Pie from Scratch

Preheat oven to 350F

Place 1 Tablespoon butter in your skillet over medium heat.

While the butter is melting, cut your beef into 1″ cubes.

Sear your beef cubes until browned on all sides – approximately 6-8 minutes.

Meanwhile, boil a pot of water and add your peeled & chopped potatoes and carrots until they can be easily speared with a fork.

Once browned, remove the beef cubes to a bowl and set aside.

Add the garlic and onions (plus additional oil as needed) and sauté until the onions are transparent, about 2 minutes.

Add the beef broth and any optional additional ingredients.

Whisk in the cornstarch to thicken and let cook 2 more minutes.

Season the carrots, potatoes, and beef. Add to the skillet.

To make your pie crust topping, mix the crust ingredients together with a fork or your hands. Start off adding only 3 Tablespoons of water and add more to get a cohesive dough.

Roll out your pie crust to a 1/2″ thickness and then place over the pie filling. Cut slits (or shapes) into the pie crust and place in the oven.

Bake for 25-30 minutes, until the crust is golden and the beef broth is bubbling around the corners and through the slits.

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Yield: 8 servings

Skillet Beef Pie

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Beef Pot Pie is the ultimate comfort food, and this easy skillet meal makes it even more comforting - by only using one pan! Minimal clean-up with over-the-top flavor.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 2 Tablespoons olive oil or butter
• 1 lb beef cubes (or just use scraps from previous meal)
• 2 carrots, chopped
• 1 onion, chopped
• 3 cloves garlic, or more as desired
• 3 white potatoes (I used russet)
• 2-3 cups beef broth
• Salt and pepper, to taste
• 2 sprigs thyme
• 1 spring rosemary
• 2 Tablespoons cornstarch

Optional

• Parsley, for garnish
• Red pepper chile flakes, optional
• 2 Tablespoons tomato paste, optional
• 1 Tablespoon worchestershire sauce, optional
• 1/2 cup red wine, optional

For the crust:

• 1 cups flour
• 1/2 teaspoon salt
• 1/2 Tablespoon sugar
• 3 Tablespoon butter
• 3 Tablespoon lard or shortening
• 3-4 Tablespoon ice water

Instructions

1. Preheat oven to 350F
2. Place 1 Tablespoon butter in your skillet over medium heat.
3. While the butter is melting, cut your beef into 1" cubes.
4. Sear your beef cubes until browned on all sides - approximately 6-8 minutes.
5. Meanwhile, boil a pot of water and add your peeled & chopped potatoes and carrots until they can be easily speared with a fork.
6. Once browned, remove the beef cubes to a bowl and set aside.
7. Add the garlic and onions (plus additional oil as needed) and sauté until the onions are transparent, about 2 minutes.
8. Add the beef broth and any optional additional ingredients.
9. Whisk in the cornstarch to thicken and let cook 2 more minutes.
10. Season the carrots, potatoes, and beef. Add to the skillet.
11. To make your pie crust topping, mix the crust ingredients together with a fork or your hands. Start off adding only 3 Tablespoons of water and add more to get a cohesive dough.
12. Roll out your pie crust to a 1/2" thickness and then place over the pie filling. Cut slits (or shapes) into the pie crust and place in the oven.
13. Bake for 25-30 minutes, until the crust is golden and the beef broth is bubbling around the corners and through the slits.

Notes

Cutting board

Sharp kitchen knife

Measuring cups and spoons

Mixing bowl

Cast iron skillet

Rolling pin

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 461Total Fat: 26gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 70mgSodium: 940mgCarbohydrates: 34gFiber: 3gSugar: 4gProtein: 21g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

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This skillet beef pot pie is the ultimate in comfort food. Super simple and easy to make, and the results are incredibly delicious and flavorful. Your whole family is going to love it!

For more delicious skillet recipes, check out our Skillet Steak with Pepper Sauce or our Skillet Doubletree Cookie recipe.

Check out our other Beef Recipes here: