Easy Beef Pot Pie With A Sourdough Crust
This easy beef pot pie with a sourdough crust is comfort food at it’s finest. Beef and veggies are simmered in a rich gravy and baked between two layers of flaky sourdough pie crust. Quick and easy enough for a weeknight meal, and a great way to use up leftover meat and veggies you may have in your refrigerator.
I like to make a big batch of sourdough pie crust at the beginning of the week and store it in the refrigerator. That allows the dough to bulk ferment, which means the phytic acid and most of the gluten in the flour will be broken down, making it easier to digest. It also means that your pie crust will be ready for you to make a quick pie or this easy beef pot pie in only a few minutes. This is definitely a meal the whole family will enjoy.
You can use ground beef, but I also like to use our canned venison or beef, especially if I’ve forgotten to thaw meat out for supper. Add in some home canned veggies, leftover fried potatoes and other veggies from your refrigerator, or saute up some fresh veggies along with the meat. Add some home canned beef broth, and you’ll have a delicious and nutritious filling for this hearty beef pot pie.
Don’t have any beef? No problem, you can easily make this same recipe with chicken, turkey or any other kind of meat you have in your refrigerator. If you’re wanting to make this meal without meat, you can also just cook the veggies in the gravy made from the broth, and it will be still taste amazing.
Why You’ll Love This Delicious Beef Pot Pie Recipe
Quick
If the pie crust is made up ahead of time, you can quickly get this on the table in less than an hour, making it great for a weeknight meal. You could also make the filling up ahead of time, as well as the crust, and you could have this on the table in 30 minutes.
Flexible
Use any kind of meat and veggies you have. It will give some variety to this meal, and make it a great way to use up the leftovers you may have in your refrigerator.
Simple
I’m always looking for a recipe that’s made from pantry staples and things we have produced on our own homestead. Things like meat, broth, potatoes, and carrots are all things we produce and store in our homestead pantry. I’m also always looking for ways to add more long fermented sourdough to our diet because of the amazing health benefits. This recipe is a great combination of both sourdough and simple meat and veggies.
Delicious
This beef pot pie is made with some of our favorite comfort foods. Who doesn’t love meat and potatoes cooked in rich beef gravy made with homemade bone broth and topped with flaky layers of buttery crust. It just doesn’t get any better than that.
Some of our favorite quick and easy recipes:
Tips
- Make the pie crust up to several days ahead of time, and this meal can be pulled together very quickly. If you don’t want to make your own crust, you can purchase store-bought pie crust too.
- You can easily make two of these pot pies at one time. Freeze the extra one in a disposable dish for another time when you need a quick meal, or give it to a friend in need.
- Make the filling ahead of time, and you’ll have a quick dump and bake recipe, perfect for busy seasons of life.
- Serve with a side of mashed potatoes and a salad, and you’ll have a meal fit for a king.
- Don’t have time to make a pie crust? Just make some mashed potatoes, and put them on top of the filling. Bake in the oven until hot and bubbly. This will be more like a shepherd’s pie than a beef pot pie, but still very delicious.
- To make your pie crust extra golden, you can make an egg wash by beating 1 Tablespoon of water with 1 egg. Brush it on top of the crust before baking.
- Use a cast iron skillet if possible – it bakes evenly and is deep enough for this pot pie. You can also use a 9×13 pan.
- I like to make a beef chuck roast, and use the leftovers to make this savory beef pot pie, or a classic beef stew.
- You can make mini beef pot pies in little oven safe ramekins or muffin tins.
Sourdough Pie Crust
My favorite homemade pie dough for beef pot pie is my sourdough pie crust recipe. It has an incredible depth of flavor and a tender, buttery, flaky crust. The best part about sourdough pie crust is that it is much healthier for you and easier to digest because most of the gluten has been broken down by the sourdough starter. If you’ve never tried a sourdough pie crust, I would encourage you to do so. It is one of our families favorites.
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Simple Beef Pot Pie Ingredients
- Beef – I like to use my canned beef, but you can also use leftover roast beef or browned ground beef as well.
- Beef tallow or butter – to make the roux for the gravy
- Onion – fresh onion gives this dish an excellent flavor. Learn how to grow your own onions here.
- Garlic – fresh garlic is best, but use garlic powder if that’s all you have
- Celery – I keep dried celery in my pantry to use in case I don’t have any fresh celery
- Carrots – fresh are best, but sometimes I use home canned carrots too. You could substitute these for green beans or mixed vegetables too
- Mushrooms – these are optional, but I love the flavor and texture that mushrooms give to this hearty dish.
- All purpose flour – to thicken the gravy
- Broth – home canned bone broth is the best because of it’s great health benefits and rich flavor
- Herbs – use a mixture of whatever you have one hand. I like to use oregano, parsley, thyme and sometimes sage.
- Worcestershire sauce – gives the gravy a depth of flavor that you’ll love.
- Frozen green peas – these are best added last so they don’t get mushy. They give a delightful green pop of color to this recipe.
- Salt & black pepper – always my seasonings of choice
- Sourdough pie crust – you’ll need two crusts to make this beef pot pie. One for the top and one for the bottom.
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Tools You May Need
How To Make Beef Pot Pie With A Sourdough Crust
Heat oven to 350 degrees.
In a cast iron skillet or a dutch oven, heat tallow or butter, and add onions and other fresh veggies. Saute until tender.
If using ground beef, add it to the skillet to brown.
Add flour and cook for a couple of minutes to allow the flour and tallow to blend.
Add remaining ingredients including the canned meat, if that’s what you’re using. Cook until thick and bubbly over medium-high heat.
Roll out one homemade pie crust on a lightly floured work surface and place in bottom of the other 12” cast iron skillet. You can also use a 9×13 baking dish.
Using a sharp knife, cut away excess pie crust from the edge of the pie pan.
Pour beef mixture onto the bottom crust.
Roll out the second crust and place on top of the filling. Flute the edges and cut slits in the top crust to allow the steam to escape during baking.
Brush with melted butter (optional).
Bake in the preheated oven at 350 degrees for 25-30 minutes or until golden brown.
Keep leftovers in an airtight container in the refrigerator for up to one week.
Easy Beef Pot Pie With A Sourdough Crust
Ingredients
- 1 quart canned beef or 1 lb. of ground beef or leftover roast
- 2 Tbl. tallow
- 1 onion diced
- 3-4 garlic cloves
- 2 stalks of celery or 2 Tbl. dried celery
- 4 large carrots or 1 quart canned carrots diced
- 2 cups mushrooms optional
- 1/2 cup flour
- 3 cups beef broth
- 1/2 tsp. parsley
- 1/2 tsp. thyme
- 1/2 tsp. oregano
- 1 Tbl. worcestershire sauce
- 1 cup frozen green peas
- 2 sourdough pie crusts
Instructions
- Heat oven to 350 degrees.
- In a cast iron skillet or a dutch oven, heat tallow or butter, and add onions and other fresh veggies. Saute until tender.
- If using ground beef, add it to the skillet to brown.
- Add flour and cook for a couple of minutes to allow the flour and tallow to blend.
- Add remaining ingredients including the canned meat, if that’s what you’re using. Cook until thick and bubbly over medium-high heat.
- Roll out one homemade pie crust on a lightly floured work surface and place in bottom of the other 12” cast iron skillet. You can also use a 9×13 baking dish.
- Using a sharp knife, cut away excess pie crust from the edge of the pie pan.
- Pour beef mixture onto the bottom crust.
- Roll out the second crust and place on top of the filling. Flute the edges and cut slits in the top crust to allow the steam to escape during baking.
- Brush with melted butter (optional).
- Bake in the preheated oven at 350 degrees for 25-30 minutes or until golden brown.
- Keep leftovers in an airtight container in the refrigerator for up to one week.
Video
Notes
- Make the pie crust up to several days ahead of time, and this meal can be pulled together very quickly. If you don't want to make your own crust, you can purchase store-bought pie crust too.
- You can easily make two of these pot pies at one time. Freeze the extra one in a disposable dish for another time when you need a quick meal, or give it to a friend in need.
- Make the filling ahead of time, and you’ll have a quick dump and bake recipe, perfect for busy seasons of life.
- Serve with a side of mashed potatoes and a salad, and you’ll have a meal fit for a king.
- Don’t have time to make a pie crust? Just make some mashed potatoes, and put them on top of the filling. Bake in the oven until hot and bubbly. This will be more like a shepherd's pie than a beef pot pie, but still very delicious.
- To make your pie crust extra golden, you can make an egg wash by beating 1 Tablespoon of water with 1 egg. Brush it on top of the crust before baking.
- Use a cast iron skillet if possible – it bakes evenly and is deep enough for this pot pie. You can also use a 9×13 pan.
- I like to make a beef chuck roast, and use the leftovers to make this savory beef pot pie, or a classic beef stew.
- You can make mini beef pot pies in little oven safe ramekins or muffin tins.
