Chicago-Style Beef and Onion Pot Pie

A comforting pot pie with tender beef, vegetables, and a flaky crust, capturing the heartiness of Chicago's culinary tradition.

Cuisine: American

Category: One Pot

Prep: 30 minutes. Cook: 45 minutes.

Serves 6.

Ingredients

• 1 lb ground beef
• 2 medium onion
• 2 medium carrots
• 2 medium potatoes
• 1.5 cups beef broth
• 2 tbsp butter
• 3 tbsp flour
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 2 sheets pie crust
• 1 egg

Instructions

1. Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 2 medium chopped onions and cook for 5 minutes until soft. Add 2 medium diced carrots and 2 medium diced potatoes, cooking for 5 minutes more.
2. Step 2: Add 1 lb ground beef to the pot, breaking it apart with a spoon, and cook until browned (about 8 minutes). Stir in 3 tbsp flour, 1 tsp salt, and 1/2 tsp black pepper, then gradually add 1.5 cups beef broth.
3. Step 3: Bring to a simmer and cook for 15 minutes until vegetables are tender and sauce thickens. Stir in 1/2 cup heavy cream and cook for 2 more minutes.
4. Step 4: Transfer filling to a baking dish. Roll out 2 sheets of pie crust and place one sheet over filling, then the second sheet on top. Seal edges and cut slits in the top.
5. Step 5: Brush top with 1 beaten egg. Bake at 375°F for 30 minutes until golden brown.