Slow Cooked Beef and Vegetable Pot Pie

Slow Cooked Beef and Vegetable Pot Pie


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This pot pie turns a classic comfort food into a modern dining experience by substituting the usual chicken for beef. The red wine and beef broth gravy provide a rich flavor that compliments the buttery crust. The best part? This is deceptively easy to bake because the filling is made in a slow cooker and the crust is pre-made!

Shared by
Chicago, IL

Time needed

10 min preparation + 8 hour cooking

Serving Size / Yield

4 servings


  • 2 tubes of biscuit dough
  • 3 pounds of chuck roast or sirloin steak, cubed
  • 5 potatoes, diced
  • 1 small tomato, diced
  • 1 yellow bell pepper
  • 2 cups of beef broth
  • 1 cup of red wine
  • 1 bay leaf
  • 4 tablespoons of cornstarch
  • 2 tablespoons of Worchester sauce
  • 1 tablespoon of butter
  • 1 teaspoon of onion powder
  • ½ teaspoon of dried thyme
  • Salt and pepper, to taste

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First, add the beef broth, red wine, water, bay leaf, cornstarch, Worchester sauce, onion powder, and thyme to the slow cooker and whisk the ingredients together. Then, add the chuck roast, potatoes, tomatoes and allow to cook on low for 8 hours, or until the beef is tender and the sauce is thick.
Before the pie filling has cooked all the way through, preheat the oven to 350 degrees. Line several small baking pans with biscuit dough and cook for 10 minutes until the bottom is slightly cooked. Remove the crust from the oven and spoon in the filling. Cover the filling with biscuit dough, brush with butter, and cook for an additional 15 minutes. When you remove it from the oven, the crust will be brown and flaky.

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