Beef Pot Pie with Chive Crust

When I saw this easy beef pot pie with chive crust recipe in the newest issue of Cuisine at Home, I knew I would make it as soon as possible. This homemade beef pot pie was simple and fun to make (the kids helped; they especially loved crimping the edges of the crust), and we all thought it was delicious. My daughter asked us not to eat much more (after her second helping) so she could eat the leftovers at school the next day. I’m sad it took me so long to make a homemade beef pot pie recipe. This beef pot pie was delicious, and it paired nicely with a loaded garden salad with Fran’s vinaigrette.

Beef Pot Pie with Chive Crust

Crust:

• 2 cups of flour
• ¾ tsp salt
• ⅓ cup of vegetable oil
• 6 tbsp ice water
• 2 tbsp fresh chives, minced

Filling:

• 1 tbsp olive oil
• 1 lb top sirloin steak (or chuck roast), trimmed of fat and cut into 1-inch pieces
• ½ yellow onion, diced
• 8 oz of button mushrooms, sliced
• 2 carrots, sliced
• 4-5 cloves of garlic, minced
• 6 small red potatoes, diced
• Sea salt and freshly cracked pepper, to taste
• 1 tsp of thyme (more if desired)
• 1 tbsp tomato paste
• 4 cups of beef broth (divided)
• ⅓–½ cup of cornstarch (depending on how thick you want it)
• 2-3 tbsp fresh parsley, chopped

How to Make Beef Pot Pie with Chive Crust

Make the crust by stirring the flour, salt, vegetable oil, ice water, and chives together in a bowl, then mix until the flour is wet. Gather the dough into a ball (mixture will be crumbly) and place it between two sheets of plastic wrap. Roll it into a 1/8-inch thick oval crust (or square, depending on your baking pan).

Cover the dough with plastic wrap and refrigerate until needed.

Preheat the oven to 450 degrees. Coat a 9-inch baking dish.

Make the filling by placing the diced potatoes in a large saucepan of water and boiling them for 4-5 minutes. Drain and set aside.

Heat olive oil in a small Dutch oven over medium-high heat. Add the beef and cook, stirring often, for 1 minute.

Add the onions, mushrooms, and carrots, then continue to cook for 3-4 minutes.

Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the tomato paste, stirring well, then deglaze the pot with ½ cup of broth, scraping up the bits.

Add 3 more cups of broth along with the potatoes.

While the mixture is simmering, whisk together the cornstarch and the remaining ½ cup of cold beef broth. Then stir the mixture into the beef mixture until thickened, about 2 minutes.

Remove from the heat and stir in the parsley. Taste and re-season with salt, pepper, or thyme if needed.

Ladle the filling into a large baking dish.

Place the dough on top of the filling. Crimp the edges with your fingers or a fork.

Make a small slice in the center of the crust with a knife.

Place the pie on top of a baking sheet covered with foil, then place it in the oven and bake for 38-40 minutes or until the crust is golden brown.