Crock Pot Beef Pot Pie

This Crock Pot Beef Pot Pie is a hearty and comforting recipe, which uses tender stew meat and frozen mixed vegetables. It’s a no-fuss take on the classic, ready in about 8 hours and 15 minutes.

Crock Pot Beef Pot Pie Ingredients

• 2 pounds stew meat
• 16 oz frozen mixed vegetables
• 1 cup celery, chopped
• ½ onion, diced
• ½ tsp salt
• ¼ tsp pepper
• 2 tsp minced garlic
• 1 tsp dried thyme
• 1 bay leaf
• 3–4 potatoes, peeled and diced
• 3 cups beef broth
• 1 tbsp cornstarch
• 1 tbsp water
• 1 can (16.3 oz) biscuits (optional)

How To Make Crock Pot Beef Pot Pie

1. Load the slow cooker: Add stew meat, vegetables, celery, onion, seasonings, potatoes, and beef broth to the crock pot.
2. Slow cook: Cover and cook on low for 8 hours until the meat is tender and the vegetables are cooked through.
3. Thicken the sauce: One hour before serving, mix cornstarch and water in a small bowl. Stir into the crock pot to thicken the stew.
4. Prepare the biscuits: Bake biscuits according to package instructions.
5. Serve: Spoon the beef pot pie mixture into bowls and top with a warm biscuit. Enjoy!

Recipe Tips

• What kind of meat is best for crock pot pot pie?
  Use stew meat or chuck roast—both become melt-in-your-mouth tender after slow cooking.
• How to thicken pot pie filling in a crock pot:
  Use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and stir it in during the last hour of cooking.
• Can I use fresh vegetables instead of frozen?
  Yes, just chop them into uniform pieces so they cook evenly with the meat.
• What kind of biscuits should I use?
  Any canned biscuit dough works great—choose your favorite variety or make them from scratch.
• Can I skip the biscuits?
  Absolutely—serve the filling over mashed potatoes, rice, or even puff pastry for a twist.

What To Serve With Beef Pot Pie

While it’s a full meal on its own, here are some tasty additions:

• Side salad with vinaigrette
• Roasted green beans or asparagus
• Garlic mashed potatoes
• Buttered egg noodles
• Warm crusty bread

How To Store Beef Pot Pie

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. Keep biscuits separate to prevent sogginess.

Freeze: Freeze the pot pie filling (without biscuits) for up to 3 months. Thaw and reheat, then serve with fresh biscuits.

Beef Pot Pie Nutrition Facts

• Calories: 271
• Carbohydrates: 15g
• Protein: 37g
• Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 1mg
• Sodium: 733mg
• Potassium: 292mg
• Fiber: 4g
• Sugar: 1g
• Vitamin A: 3914IU
• Vitamin C: 9mg
• Calcium: 58mg
• Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this on high instead of low?
Yes, cook on high for 4–5 hours, but low is recommended for the most tender beef.

Do I need to brown the meat first?
Not necessary, but browning adds extra flavor if you have time.

How to make it more creamy?
Stir in a splash of cream or a dollop of sour cream after thickening the sauce.

Can I use puff pastry instead of biscuits?
Yes, bake puff pastry separately and serve it on top of each bowl.

What potatoes work best?
Yukon Gold or Russet potatoes hold up well during long cooking times.

Try More Recipes:

• Crock Pot Beef Pho
• Crock Pot Beef Pasta
• Crock Pot Beef Osso Bucco