Comfort Food Beef and Mushroom Pot Pie

Name: Comfort Food Beef and Mushroom Pot Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 2 cups cooked beef, shredded; 1 cup mushrooms, sliced; 1 onion, diced; 2 cloves garlic, minced; 1 cup beef broth; 1 tablespoon Worcestershire sauce; 1 cup frozen peas and carrots; Salt and pepper to taste; 2 cups all-purpose flour; 1 teaspoon salt; 1 cup unsalted butter, cold and cubed; 6-8 tablespoons ice water

Highlighted under: Comfort Kitchen Staples

I absolutely love making this Comfort Food Beef and Mushroom Pot Pie on chilly evenings. The moment I fill my kitchen with the rich aroma of sautéing mushrooms and tender beef, I know we’re in for a treat. The flaky crust combined with the hearty filling warms both the body and soul. It’s a dish that not only fills the belly but also creates lasting memories around the dinner table with loved ones. Plus, it’s a wonderful way to use leftover roast beef, making it efficient as well as delicious!

Created by

Phoebe Drake

Last updated on 2026-01-26T23:09:34.532Z

When I first attempted this pie, I was unsure about how to balance the flavors of beef and mushrooms, but I discovered that browning each ingredient separately before combining them makes all the difference. The depth of flavor from searing the beef and the umami from the mushrooms truly elevate this dish. I also learned that letting the filling cool slightly before assembling helps keep the crust crisp!

Every time I serve this pot pie, I can see the smiles on my family's faces; it’s a dish full of comfort. Pair it with a light salad, and you've got a complete meal that’s perfect for gathering around the table, sharing stories and laughter.

Why You Will Love This Recipe
Hearty, comforting flavors that remind you of home
A flaky, buttery crust that holds a rich and savory filling
Easily adaptable for various dietary needs and preferences

Understanding the Filling

The filling is the heart of the beef and mushroom pot pie. Using leftover roast beef not only saves time but infuses the dish with deep, rich flavors. Shredded beef can be adjusted according to the moisture level; if it feels dry, adding a bit more beef broth during the simmering process can help maintain a juicy filling. The combination of peas and carrots not only adds vibrant color but also a subtle sweetness that complements the savory beef and earthy mushrooms beautifully.

Mushrooms play a crucial role in enhancing the umami flavor profile of this dish. I recommend using a mix of cremini and button mushrooms for depth; the cremini offers a more robust flavor while the button mushrooms provide a milder taste that balances the filling. Make sure to sauté them until beautifully browned, which intensifies their flavor. Keep an eye on the heat to avoid burning them—med-high heat is typically ideal for that perfect golden color.

Crafting the Perfect Crust

Creating a flaky, tender crust is essential for a successful pot pie, and using cold butter is key to achieving that texture. When cutting the butter into flour, aim for pea-sized pieces. This ensures the fat is well distributed, allowing for steam pockets that create flakiness upon baking. If at any point the dough feels too warm or sticky, don’t hesitate to refrigerate it for a few more minutes to get it back to a manageable state.

If you're looking to modify the crust for dietary needs, there's room for creativity! You can substitute half of the all-purpose flour with whole wheat flour for added nutrition and a nuttier flavor, but this may require slightly more ice water to maintain a workable dough. For a gluten-free version, using a gluten-free all-purpose flour blend can yield wonderful results, though you may need to add a binding agent like xanthan gum if the blend doesn't include it.

Ingredients

Gather these ingredients to make the perfect pot pie.

Filling

2 cups cooked beef, shredded
1 cup mushrooms, sliced
1 onion, diced
2 cloves garlic, minced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 cup frozen peas and carrots
Salt and pepper to taste

Crust

2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold and cubed
6-8 tablespoons ice water

Make sure to use quality ingredients for the best flavor!

Instructions

Follow these steps for a perfect pot pie!

Prepare the Crust

In a mixing bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

Cook the Filling

In a skillet, sauté onions and garlic until fragrant. Add mushrooms and cook until browned. Stir in shredded beef, broth, Worcestershire sauce, peas, and carrots. Simmer for about 10 minutes, season with salt and pepper to taste.

Assemble the Pie

Preheat oven to 400°F (200°C). Roll out the dough and fit into a pie dish. Pour the beef filling into the crust and roll out the top crust to cover. Cut slits for ventilation and brush with egg wash.

Bake

Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.

Enjoy warm and savor every bite!

Pro Tips

For added flavor, consider mixing in herbs like thyme or rosemary into the filling. And don’t skip the egg wash
it gives the crust a beautiful golden color!

Make-Ahead Options

This beef and mushroom pot pie is perfect for meal prep. You can prepare the filling a day in advance and store it in the refrigerator in an airtight container. When you're ready to bake, simply roll out the chilled dough and assemble your pie. This not only saves time but enhances the flavors as they meld overnight, making for an even more delicious filling when baked.

You can also freeze the assembled pot pie unbaked, which is perfect for busy nights. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When you’re ready to enjoy it, bake straight from the freezer, adding an extra 10-15 minutes to the baking time to ensure the crust cooks through and becomes beautifully golden.

Serving Suggestions

For a complete meal, serve the pot pie with a light arugula salad tossed in a lemon vinaigrette. The bright, peppery greens pair beautifully with the rich, savory flavors of the pie, providing a refreshing contrast. Additionally, a side of roasted or steamed vegetables would round out the plate nicely, adding color and nutrition.

If you’re looking for a fun twist, consider serving your pot pie with a side of tangy pickles or a dollop of cranberry sauce. The acidity can help cut through the richness of the pie, enhancing the overall dining experience. A glass of robust red wine like a Cabernet Sauvignon also complements the dish very well.

Questions About Recipes

→ Can I use store-bought crust?

Absolutely! Store-bought pie crusts can save time and still yield delicious results.

→ What can I use instead of beef?

You can substitute chicken or a plant-based protein if you prefer.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days.

→ Can I freeze the pot pie?

Yes, you can freeze it before baking! Just make sure to wrap it well to prevent freezer burn.