Real Recipes From Real Home Cooks ®

easy beef pot pie

Recipe by
Glenda Purvis
Colfax, CA

An easy pot pie to satisfy your beef tooth even on a weeknight! This recipe uses a slow cooker, already-prepared veggies, and refrigerated pie crusts so meal prep is as easy as can be. That, and it's so delicious - talk about a win-win!

yield 4 - 6
prep time 30 Min
cook time 5 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For easy beef pot pie

  • 1 3/4 - 2 lb
    beef chuck roast
  • 2 tsp
    celery salt
  • 3 Tbsp
    dried onions
  • 2
    bay leaves
  • 1 c
    beef broth
  • 1/2 c
    hearty red wine
  • 2 c
    ready made hot deli mixed veggies; or frozen peas and carrots, thawed; or, frozen mixed vegetables, thawed
  • 2
    medium russet potatoes, peeled and cubed
  • 2 Tbsp
  • 1/3 c
  • 1 pkg
    pilsbury refrigerated pie crusts

How To Make easy beef pot pie

  • 1
    Rub the roast with the celery salt, place in a 6-quart slow cooker, add the dried onion and bay leaves then pour in the beef broth and red wine. Set the temperature to Low and let cook for approximately 4 - 5 hours, or until the roast is tender but not falling apart.
  • 2
    30 minutes before the roast is finished preheat the oven to 350F.
  • 3
    Set out the pie crusts to bring to room temperature.
  • 4
    Peel and cube the potatoes and put in a medium saucepan, cover with water, and bring to a boil. Drain and set aside.
  • 5
    Put vegetables in a large mixing bowl.
  • 6
    When the meat is ready, pull it out of the slow cooker, leaving the broth, and chop it into bite-size pieces—place in the large mixing bowl with the vegetables and potatoes.
  • 7
    Set the slow cooker temperature from low to high. When the broth is simmering, mix the cornstarch and 1/3 cup water until it’s well integrated, then pour slowly into the broth. Stir, and let simmer for about 15 minutes. When the broth is thick to your liking, pour it into the bowl with the meat and vegetables, and stir together. Check to make sure there is enough salt, and adjust accordingly.
  • 8
    Line a 9” deep dish pie pan with one of the crusts. Fill with the meat and vegetables. Should come right up to the top. Cover with the second pie crust, pinching the edges together. Make a few slits in the top crust and put in the oven for 35 – 40 minutes or until the crust is golden brown.