Beef Pot Pie Soup Recipe: Hearty, Creamy, and Cozy in a Bowl

Beef Pot Pie Soup transforms the classic comfort of a beef pot pie into a rich, spoonable soup. Packed with tender chunks of beef, hearty vegetables, and a creamy broth, this soup offers all the cozy flavors of a traditional pot pie—no crust required (unless you want one on the side!). It’s a warm, filling dish that’s perfect for chilly evenings or when you’re craving something soul-soothing and satisfying.

beef pot pie soup

What Makes This Dish Special?

This soup has all the nostalgic flavor of beef pot pie with a lot less fuss. Instead of worrying about pie crusts, everything simmers together in a single pot. The broth is thick and creamy, the beef is melt-in-your-mouth tender, and every bite is loaded with comforting flavor. Serve it with puff pastry sticks or biscuits to mimic the classic crust!

Cooking Time

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Servings: 6

Ingredients

  • 1 ½ lbs beef stew meat, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, diced
  • 1 ½ cups diced potatoes (Yukon gold or russet)
  • ½ cup frozen peas
  • 4 cups beef broth
  • 1 cup milk or half-and-half
  • ⅓ cup heavy cream
  • 3 tablespoons flour
  • 2 tablespoons butter
  • 1 teaspoon thyme
  • ½ teaspoon rosemary
  • Salt and pepper, to taste
  • Optional: Puff pastry sticks or biscuits, for serving

Instructions

1. Brown the Beef

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef in batches, searing until browned on all sides. Remove and set aside.

2. Sauté the Aromatics

In the same pot, add butter, diced onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until veggies are softened.

3. Stir in Flour

Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.

4. Add Liquids and Simmer

Slowly pour in the beef broth while stirring. Add the browned beef back to the pot, along with potatoes, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes, until beef and potatoes are tender.

5. Add Cream and Peas

Stir in milk and heavy cream. Add peas and simmer for another 5–7 minutes until everything is heated through and the soup is thick and creamy.

6. Serve Hot

Ladle the soup into bowls and serve with puff pastry, crescent rolls, or warm biscuits for that classic pot pie finish.

beef pot pie soup

Variations

  • Crusty Topping: Top with homemade or store-bought puff pastry baked separately and floated on top.
  • Slow Cooker: Brown the beef first, then add everything (except dairy and peas) to a slow cooker. Cook on low for 6–7 hours. Add cream and peas in the last 30 minutes.
  • Mushroom Mix-In: Add sliced mushrooms along with the onions for an earthy twist.
  • Herb Swap: Use Italian seasoning or a bay leaf instead of thyme and rosemary.

Equipment You’ll Need

  • Large soup pot or Dutch oven
  • Wooden spoon or spatula
  • Ladle
  • Cutting board and knife

Nutritional Information (Approx. Per Serving)

  • Calories: 420
  • Protein: 30g
  • Carbohydrates: 22g
  • Fat: 24g
  • Fiber: 3g
  • Sugar: 4g

Storage Tips

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Reheat: Warm gently on the stove or in the microwave, adding a splash of broth or milk if needed.
  • Freezing: Freeze without the cream for up to 2 months. Add cream and peas after reheating.

My Cooking Experience

Beef Pot Pie Soup became a cold-weather favorite in my kitchen after one too many failed pie crusts. It captures all the flavor of a traditional pot pie but without the stress. I love making a big batch on Sundays and enjoying leftovers all week—it only gets better the next day. The combo of hearty beef and creamy broth is just unbeatable.

Conclusion

Beef Pot Pie Soup brings together everything you love about a classic comfort dish in a fuss-free, warming soup. Whether served with a crusty side or all on its own, it’s the kind of meal that wraps you up in comfort and keeps you coming back for more. Try it once, and it’ll be a new favorite in your cozy dinner rotation.

beef pot pie soup
Admin

beef pot pie soup

Beef Pot Pie Soup transforms the classic comfort of a beef pot pie into a rich, spoonable soup. Packed with tender chunks of beef, hearty vegetables, and a creamy broth, this soup offers all the cozy flavors of a traditional pot pie—no crust required (unless you want one on the side!). It’s a warm, filling dish that’s perfect for chilly evenings or when you're craving something soul-soothing and satisfying.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: dinner

Ingredients
  

  • 1 ½ lbs beef stew meat cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 3 carrots peeled and sliced
  • 2 celery stalks diced
  • 1 ½ cups diced potatoes Yukon gold or russet
  • ½ cup frozen peas
  • 4 cups beef broth
  • 1 cup milk or half-and-half
  • cup heavy cream
  • 3 tablespoons flour
  • 2 tablespoons butter
  • 1 teaspoon thyme
  • ½ teaspoon rosemary
  • Salt and pepper to taste
  • Optional: Puff pastry sticks or biscuits for serving

Method
 

  1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef in batches, searing until browned on all sides. Remove and set aside.
  2. In the same pot, add butter, diced onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until veggies are softened.
  3. Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
  4. Slowly pour in the beef broth while stirring. Add the browned beef back to the pot, along with potatoes, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes, until beef and potatoes are tender.
  5. Stir in milk and heavy cream. Add peas and simmer for another 5–7 minutes until everything is heated through and the soup is thick and creamy.
  6. Ladle the soup into bowls and serve with puff pastry, crescent rolls, or warm biscuits for that classic pot pie finish.

Notes

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Reheat: Warm gently on the stove or in the microwave, adding a splash of broth or milk if needed.
  • Freezing: Freeze without the cream for up to 2 months. Add cream and peas after reheating.

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