Slow-Simmered Beef and Vegetable Pot Pie

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A comforting pot pie with tender beef and vegetables in a savory sauce, topped with flaky crust. This american-inspired one pot ready in about 65 minutes layers ground beef, olive oil, diced onion 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 500 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 lb ground beef
• 1 tbsp olive oil
• 1, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 2, diced potatoes
• 2 cups beef broth
• 1 tsp dried thyme
• 2 tbsp flour
• 1 cup frozen peas
• 2 sheets, store-bought pie crust
• 2 tbsp milk

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1 diced onion and cook for 3 minutes until translucent.
2. Step 2: Add 1 lb ground beef and cook until browned, breaking it into small pieces with a spoon. Drain excess fat.
3. Step 3: Stir in 2 diced carrots, 2 diced celery stalks, and 2 diced potatoes. Add 2 cups beef broth and 1 tsp dried thyme. Bring to a simmer and cook for 15 minutes.
4. Step 4: Mix 2 tbsp flour with 2 tbsp water, then stir into the pot. Add 1 cup frozen peas and simmer for 5 minutes until thickened.
5. Step 5: Preheat oven to 375°F. Transfer filling to a baking dish. Place 2 sheets of pie crust over the top, crimping edges. Brush with 2 tbsp milk.
6. Step 6: Bake for 25 minutes until crust is golden brown and filling bubbles around the edges.