This crustless beef pot pie is one of those recipes I turn to when I want something cozy, hearty, and uncomplicated. It has all the comforting flavors of a classic pot pie, tender beef, soft veggies, and a rich, savory broth without the extra steps or time that a crust requires.
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“My entire family loved this recipe and I loved how easy it was to prepare. Perfect meal for a frigid fall night!” — Amanda
From my kitchen to yours
There’s nothing like the smell of beef simmering with carrots, potatoes and thyme to make a chilly evening feel warm again. I created this version of pot pie with no crust, purposefully built for days when you want comfort without fuss. With cubed beef, vibrant veggies, and a rich gravy, it comes together in about an hour, perfect for busy families, cozy nights, and anyone who wants “pot pie” flavor without the extra steps.
Grab your braiser, pour a glass of wine or cranberry juice (yes, it works!) and let this one-pot dinner do the heavy lifting.
— Silvia
I think we all agree that beef pot pies, beef stew, pot roasts, chili, and braised short ribs, are the most comforting soul-warming foods, perfect for those cold winter nights. However, I will be the first to say that these delicious meaty recipes can take some time to cook.
But what if you could enjoy all those comforting pot pie flavors in just about an hour? Sounds ideal, right?
This beef pot pie is my go-to quick version, it’s crust-free, hearty, and perfect with cornbread or crusty artisan bread on the side. And by cutting the meat and veggies into small pieces, everything cooks faster while still giving you that rich, tender, simmered-all-day feel.
For a slow cooker version I’d recommend you check out this slow cooker pot roast recipe.
Ingredient Notes
- Beef chuck roast, trimmed and cubed – I used a 2 lb chunk, cut into tiny small cubes so it cooks more quickly and absorbs all that rich flavor. If you can’t find chuck, brisket or shoulder roast work nicely too.
- Olive oil – Your sauté starter. If you prefer, you can use avocado oil or ghee
- Salt and pepper, to taste – Simple but essential. Season generously at the start so you build flavor from the get-go.
- Onion & garlic – One small onion and three cloves of garlic bring the savory base that warms the whole dish. Don’t skip ’em.
- Red wine – Adds depth and richness to the gravy. If you’d rather skip alcohol, cranberry or pomegranate juice make a great swap.
- Tomato paste – Just 2 tbsp helps build color and flavor, and gets us part-way to that “pot pie” profile.
- All-purpose flour – A quick thickener for the sauce. For a gluten-free version, use your favorite GF flour.
- Fresh thyme sprigs (bundle) & bay leaves – These aromatics infuse the dish while it bakes. You’ll discard the bay leaves before serving.
- Yellow potatoes, cubed small – Two cups of small cubes; smaller pieces = faster cooking and great texture. You can substitute Yukon gold or baby reds if you prefer.
- Carrots, diced small – Also two cups; their sweetness balances the beef beautifully.
- Frozen peas – Added in the final minutes for color and freshness. Easily swap with green beans or edamame if you like.
- Water or beef broth – use beef broth or homemade bone broth if you want a richer outcome, or plain water for a simpler version.
Making Homemade Beef Pot Pie with no crust
Cut the beef into small, even cubes and season with salt and pepper. Brown the meat in a large oven-safe skillet, then set it aside. In the same pan, sauté the onion and garlic, deglaze with red wine, and stir in the tomato paste and flour. Add the beef back in, pour in the broth, and tuck in the thyme and bay leaves. Stir in the carrots and potatoes, cover, and bake for about an hour, adding the peas in the last few minutes. Serve warm with cornbread or a crusty loaf for the ultimate cozy dinner.
pot pie skillet cookware information
For this recipe I used an oven-safe braiser, this is the one I used, the color “rosemary” has since been discontinued. Another favorite cast iron that I love at a lower price point is the Lodge enameled cast iron casserole, that is also oven safe.
FAQs
Yes, if you can’t find a chuck roast you can use a brisket, flank steak, or shoulder roast. Any meat you can cube will work.
Yes, if you cover the pot and cook on medium-low until the meat is cooked through and the vegetables are tender it should work well.
You’ll love these one-pot meals
Beef Pot Pie Recipe
Ingredients
- 2 lb beef chuck roast, trimmed and cubed
- 2 tbsp olive oil
- salt and pepper, to taste
- 1 small onion, chopped
- 3 cloves garlic, minced
- 3/4 cup red wine
- 2 tbsp tomato paste
- 1/4 cup all-purpose flour
- few sprigs of fresh thyme, tied in a bundle
- 2 bay leaves
- 2 cups yellow potatoes, cubed small
- 2 cups carrots, diced small
- 1 cup frozen peas
- 4 cups water or beef broth
Instructions
- Trim all fat from beef chuck roast and cut into small cubes so it's quicker to cook. Season generously with salt and pepper. Set aside
- Heat oil in a large oven safe skillet or braiser with oven safe lid. Add beef and cook until meat starts browning. Transfer to a plate or bowl
- Add onion and garlic and sauté until fragrant, scraping the bottom of the skillet. Add wine and deglaze the pan. Let most of the wine reduce then add tomato paste and flour. Stir quickly and mixture will dry out.
- Add beef back into the skillet and stir to coat seasonings. Right away add the water or broth and stir well. Top with a small fresh thyme bundle and bay leaves.
- Toss the carrots and potatoes in, give it a good stir.
- Cover the skillet and cook in oven at 350F degrees for 1 hour. The last 5 to 10 minutes open the oven and remove lid. Add in peas and cook for remaining 5-10 minutes.
- Serve with cornbread or crusty bread.
Notes
Storage and make ahead
Storage: This beef pot pie will keep well in an airtight container for 3-4 days in the fridge. Reheat in the microwave or the oven. Freezer: Uneaten beef pot pie will keep in the freezer for up to 3 months. Thaw in the fridge overnight. Make ahead: This lazy day beef pot pie is perfect to make ahead of time and store in the fridge.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My entire family loved this recipe and I loved how easy it was to prepare. Perfect meal for a frigid fall night!
That’s so great to hear Amanda! Thanks for sharing your feedback and hope to see you back for more!
This sounds so good!! Is there an IP version? I don’t have an oven.
Hi Shawna, you can follow all the instruction in the instant pot and cook on high heat for 40 minutes since the meat is bite size it will cook up quickly. Let me know how you like it!