Albert Lea Estate-Style Beef & Vegetable Pot Pie

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, slow-cooked pot pie with tender beef, seasonal vegetables, and flaky homemade crust, evoking the comfort of a Midwest family kitchen. This american-inspired one pot ready in about 125 minutes layers all-purpose flour, large, finely chopped onion, medium, sliced carrot into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 520 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, cut into 1/2-inch cubes beef chuck roast
• 3 tbsp all-purpose flour
• 1 large, finely chopped onion
• 2 medium, sliced carrot
• 2 stalks, sliced celery
• 2 cups beef broth
• 1.5 cups diced potatoes
• 1 cup frozen peas
• 1 sheet (14 oz) dough for pie crust
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat beef chuck roast cubes dry with paper towels, then coat evenly with 3 tbsp all-purpose flour, shaking off excess.
2. Step 2: In a large Dutch oven, melt 2 tbsp butter over medium-high heat, then add beef cubes in a single layer, searing for 4-5 minutes per side until deeply browned, then remove and set aside.
3. Step 3: Add 1 finely chopped onion, 2 sliced carrots, and 2 sliced celery to the Dutch oven, cooking for 5 minutes until softened, then stir in 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Return beef to the pot, add 2 cups beef broth, and 1.5 cups diced potatoes, bring to a simmer, then cover and reduce heat to low, cooking for 1.5 hours until beef is fork-tender.
5. Step 5: Stir in 1 cup frozen peas and cook for 5 more minutes until peas are heated through. Transfer to a 9-inch pie dish, then cover with 1 sheet pie crust dough, crimping edges and cutting vents in the top.
6. Step 6: Bake at 375°F for 25-30 minutes until crust is golden brown and edges are bubbling, then let rest 10 minutes before serving.