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Perfect Individual Beef Pot Pies - Single Serve Comfort Food Delight

These individual beef pot pies offer perfectly portioned servings of savory beef stew encased in golden, flaky crusts. They're ideal for family meals, meal prep, or cozy weeknight dinners with each person getting their own crispy top crust.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb stew beef, cut into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1 tsp Worcestershire sauce
  • Salt and pepper to taste
  • 1 package refrigerated pie crusts (2 crusts)
  • 1 egg, beaten (for egg wash)

Method
 

Instructions
  1. Preheat oven to 400°F (200°C). In a large skillet, heat olive oil over medium-high heat. Brown the beef cubes on all sides, about 5-7 minutes. Remove and set aside.
  2. In the same skillet, add onions, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 30 seconds more.
  3. Sprinkle flour over vegetables and stir to coat. Gradually add beef broth, stirring constantly to prevent lumps. Bring to a simmer.
  4. Return beef to the skillet. Add thyme, Worcestershire sauce, salt, and pepper. Simmer for 15-20 minutes until thickened. Stir in frozen peas and remove from heat.
  5. Roll out pie crusts and cut into circles slightly larger than your ramekins or muffin tins. Spoon beef mixture into 6 individual oven-safe bowls or a muffin tin.
  6. Top each with pastry, crimping edges to seal. Cut slits in the top for steam to escape. Brush with beaten egg.
  7. Bake for 20-25 minutes until golden brown and bubbling. Let cool for 5 minutes before serving.

Notes

For the flakiest crust, keep pie dough cold until ready to use. Filling can be made ahead of time and improves in flavor when made a day in advance. Freeze assembled pies without baking, then bake from frozen adding 10-15 minutes to cooking time. Pre-baking pastry bottoms for 5 minutes helps prevent soggy bottoms.