Gluten Free Classic Beef Pot Pie

Total time2 hr 30 min

Prep time40 min

Cook time1 hr 50 min

Tender chunks of beef chuck simmer low and slow with onion, carrots, and celery until fork-tender, then get folded into a deeply savory gravy built on red wine, Worcestershire, and fresh thyme. Sweet peas stirred in at the end add color and a little pop of freshness against all that rich, brothy filling. The whole thing gets tucked into a flaky, golden double crust, vented to let steam escape and brushed with egg wash for that deep, glossy shine. Each slice reveals hearty, fall-apart beef and vegetables suspended in thickened gravy, encased in crisp, buttery pastry from edge to edge. It's the kind of comforting, from-scratch pot pie worth the weekend effort, and it's a great pick for a gluten free table without sacrificing any of that classic, cozy flavor.

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Ingredients

6 servings

For the crust

2 ¼ cups all-purpose flour, plus more for dusting
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp salt
1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
6–8 tbsp ice water

For the filling

1 ½ lb beef chuck, cut into ¾-inch cubes
1 tsp salt
½ tsp black pepper
2 tbsp vegetable oil
1 medium yellow onion, diced
3 medium carrots, peeled and cut into ½-inch pieces
3 stalks celery, cut into ½-inch pieces
3 cloves garlic, minced
3 tbsp unsalted butter
⅓ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 cups low-sodium beef broth
½ cup dry red wine
1 tbsp worcestershire sauce
1 tsp fresh thyme leaves
1 bay leaf
1 cup frozen peas, thawed

For assembly

1 egg, beaten

Instructions

1
Make the crust: Whisk together 2 1/4 cups flour and 1 tsp salt in a large bowl. Scatter the chilled butter cubes over the flour and use your fingertips or a pastry cutter to work the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — you will likely need 6–8 tablespoons. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2
Pat the beef cubes dry, then season all over with 1 tsp salt and 1/2 tsp black pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef for 3–4 minutes per side, undisturbed, until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.

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