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Published: Jan 9, 2020 by Cathy · This post may contain affiliate links

Home » Recipes by Type » Recipes

Beef Pot Pie Recipe (Gluten Free)

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Beef Pot Pie tops a warm, flavourful filling of comforting tender, stewed meat and vegetables with a crisp, flakey gluten free pie crust. It's a real crowd pleaser.

two bowls of beef pie with red pot in background

This is what I serve when I'm expecting a large number of dinner guests, especially when there are children involved.

Can you make Beef Pot Pie ahead of time?

This is not a quick dinner. Rather, it's a great make-ahead meal. While the recipe takes time to prepare, there isn't a whole lot of hands-on time required. Mostly, it's simmering, cooling, and baking.

I love a recipe that allows me to do lots of prep work ahead of time when I'm entertaining. You can cook the meat pie filling and mix up the crust a day or two ahead and chill each separately overnight. Then, they're both nice and cold when you roll out the crust and place it on top. A cold pie popped into a hot oven develops a nice flakey crust.

flat lay of beef pot pie served into white bowls

I got my original recipe from an issue of Canadian Living magazine decades ago. It was double in size and not gluten free, so I've made a number of changes over the years. If you would like to double this recipe to its original size, you can simply click on the number of servings on the recipe itself and make the adjustment.

top down view of pot pie with a serving scooped into white bowl

Gluten Free Pie Crust

This recipe showcases my favourite gluten free pie crust. It's as good or better than any regular wheat crust! The crust recipe will make more than enough for this pot pie, but it freezes well. Simply form the extra dough into crust-sized balls. Wrap them well, and store them in an airtight container in the freezer for up to a few months. When you're ready to make another pie, simply remove the amount of pastry that you'll be needing and place it in the refrigerator to thaw the day before.

gluten list downloaded on mobile and printed on paper
stewed beef, carrots, and potatoes in red pot
Simmer the filling until the vegetables are soft and tender.

What goes with Beef Pot Pie?

Gluten Free Pumpkin Cheesecake would be an excellent dessert accompaniment, especially for an autumn dinner, as it's also made the day ahead.

A fresh green garden salad would be perfect on the side. With the ingredients washed and prepped ahead of time, it can be ready to assemble at the last minute. Then you can have your dishwasher all cleaned out and be relaxed to enjoy your company.

Cooking and Baking Utensil

A stovetop-to-oven Dutch oven such as an enamelled cast iron pot is perfect for this recipe. If you don't have one, start the stew out on the stovetop. Then transfer it to a large casserole for baking.

How to Make Beef Pot Pie from Scratch

carrots, potatoes, onions, beef cubes
beef cubes with chickpea flour in glass bowl

Combine the beef and chickpea flour in a large bowl.

beef cubes coated in chickpea flour

Toss them together to coat the beef evenly.

beef cubes cooking in bottom of enamelled pot

Brown the beef in batches.

beef chunks in tomato broth

Add the liquids and simmer.

chunks of potatoes, carrots, and onions on surface of stew

Add the vegetables.

beef and vegetable stew for beef pot pie filling in pot

Simmer until soft. Then cool.

unbaked pie crust with slits cut in it

Top the cooled filling with pie crust.

shiny pie crust

Brush with egg.

golden pie crust topping a full, red Dutch oven

Bake until golden.

Can you freeze it?

Yes, you can freeze beef pot pie. Leftovers freeze well in an airtight container. If you want to freeze the whole thing before serving, I would recommend not brushing with egg or baking it before freezing. Once the filling has cooled and you've added the pastry topper, wrap it in plastic and foil and freeze.

How to Reheat It

Leftover beef pot pie will reheat well in a covered casserole dish in the microwave or in the oven at 300 degrees F.

If you haven't baked and served it yet, thaw the pie at least partially. Brush on the beaten egg. Then, bake it as usual. If it hadn't completely thawed, it will need to bake a little longer than the recipe indicates.

chunks of potatoes, carrots, potatoes, and pie crust in white bowl
Print Pin Recipe

Beef Pot Pie

This is make-ahead comfort food that's perfect for entertaining.
Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Cooling Time 2 hours
Total Time 5 hours
Servings 8 people
Calories 619kcal
Author Cathy

Equipment

  • Enamelled cast iron Dutch oven

Ingredients

  • 2 pounds stewing beef
  • ¼ cup chickpea flour
  • 2 tablespoons avocado oil
  • 1 ½ cups beef stock
  • 1 cup tomato sauce
  • ¾ cup brewed coffee
  • 2 teaspoons dried oregano
  • ½ teaspoon fine sea salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground black pepper
  • 1 ½ pounds potatoes, scrubbed or peeled and cut into 1-inch chunks
  • 1 pound carrots, scrubbed or peeled and cut into 1-inch chunks
  • 3 medium cooking onions, quartered
  • 1 ½ cup frozen green beans
  • gluten free pastry for a single-crust pie
  • 1 egg
US Customary - Metric

Instructions

  • In a large bowl, toss the beef cubes with chickpea flour.
  • Heat half of the oil in a Dutch oven over medium-high heat. Brown the floured meat in batches, adding remaining oil as necessary.
  • Return all the beef to the pan. Add stock, tomato sauce, coffee, oregano, salt, thyme, and pepper. Bring to a boil. Reduce heat and simmer for 1 hour.
  • Add vegetables and simmer for another hour or until potatoes and carrots are tender. Remove from heat and allow to cool. (Make ahead: Cover and refrigerate for up to two days.)
  • Preheat oven to 400°F.
  • Stir green beans into the beef pie filling.
  • Cover with gluten free pie crust, leaving about ½-inch overhang. Fold the edges under, and pinch pastry to the edges all the way around.
  • Beat the egg and brush it over the top of the crust.
  • Poke a few vent holes into the crust. Bake in the centre of the oven for 45 minutes or until hot and bubbly and pastry is golden.

Notes

The filling and pastry can each be made up to a couple days ahead and assembled just before baking. 
If you have one pot that is safe for both stovetop and oven, it's great for this recipe. Otherwise, start the filling on the stovetop and transfer it to an oven-safe casserole dish for baking.

Nutrition

Serving: 1serving | Calories: 619kcal | Carbohydrates: 41g | Protein: 27g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 691mg | Potassium: 1214mg | Fiber: 6g | Sugar: 8g | Vitamin A: 9798IU | Vitamin C: 29mg | Calcium: 92mg | Iron: 5mg
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served beef pot pie with text
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Reader Interactions

Comments

  1. Vanessa says

    January 09, 2020 at 9:15 pm

    This looks delicious and I’m super interested in the coffee part??? Never heard of this! I’m actually going to buy all the things to make this comfort good this chilly week. Thanks Cathy!

    Reply
    • Cathy says

      January 10, 2020 at 9:46 am

      I'm so glad you're planning to make this! I think it's what I served when you were over. The coffee isn't noticeable, and you can use decaf if you're concerned about the children.

      Reply
  2. Ayngelina says

    January 14, 2020 at 10:45 am

    5 stars
    Absolutely perfect for this time of year. I love a good hearty stew.

    Reply
    • Cathy says

      January 14, 2020 at 12:31 pm

      Thank you, Ayngelina!

      Reply
  3. Colleen says

    January 14, 2020 at 4:26 pm

    5 stars
    This looks so good, Cathy! Pot pies are one of the things that I really miss, so I am going to try out your gluten-free pie crust and make it this weekend.

    Reply
    • Cathy says

      January 14, 2020 at 8:43 pm

      Wonderful! I hope you enjoy it!

      Reply
  4. Katherine | Love In My Oven says

    January 14, 2020 at 10:59 pm

    5 stars
    Fantastic looking pot pie!! So nice when you can make a family favorite work for a gluten-free diet, too! Pinning!

    Reply
    • Cathy says

      January 15, 2020 at 9:06 am

      Thank you so much, Katherine!

      Reply
  5. Kelly Neil says

    January 15, 2020 at 2:07 pm

    5 stars
    This would be a perfect dish to make for my gluten-intolerant father-in-law the next time he visits! Thanks for sharing a great recipe!

    Reply
    • Cathy says

      January 15, 2020 at 2:23 pm

      I'm happy that it's helpful!

      Reply
  6. Sabrina says

    January 15, 2020 at 2:53 pm

    5 stars
    Delicious! I don’t miss the gluten at all and love this rich and comforting dish. Great recipe, thanks!

    Reply
    • Cathy says

      January 15, 2020 at 9:18 pm

      I agree. I don't miss the gluten either!

      Reply
  7. Lisa says

    January 17, 2020 at 3:38 am

    5 stars
    This looks scrumptious! I could totally dig into that goodness!

    Reply
    • Cathy says

      January 17, 2020 at 9:34 am

      Thank you so much, Lisa!

      Reply
  8. Becky says

    December 16, 2020 at 2:57 pm

    Why won't the print button work please?

    Reply
    • Cathy says

      December 17, 2020 at 3:14 pm

      I'm so sorry that the print button is not working for you. Thank you for letting me know about the problem. I will look into it and try to figure out what's wrong.

      Reply

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