Mini Beef Pot Pies
Treat your family to a classic comfort food dish with these easy mini beef pot pies. With a rustic crust, this recipe comes together in about an hour—thanks to a few shortcut ingredients—making it the perfect weeknight dinner.

If you’re craving something simple and satisfying, you won’t find a better option than this Southern favorite, a beloved dish served for generations. My Easy Shepherd’s Pie Recipe with Mashed Potatoes, Chicken Pot Pie Casserole, and my Cozy Chicken and Dumplings Recipe with Canned Biscuits are three family favorites that show up at my house quite often.
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💗Why You’ll Love This Recipe
These pies are simple but taste like you spent hours in the kitchen. Each pie is a little comfort package and tastes like a giant “food hug,” ideal for a cold night. They’re also incredibly customizable—add your favorite ingredients and adapt to your taste. This beef pot pie is a timeless dish your family will love, just like these crispy bone-in southern fried pork chops.
Let’s be honest: the crust is the best part—at least for me. With individual pies, everyone gets their own, so there’s no need to worry about who gets the most crust. Thanks to a store-bought pie crust and this simple recipe, you can have it ready quickly.
🛒Ingredients Needed
Each individual beef pot pie is loaded with tender beef and full of vegetables and flavor. Although mini, they are hearty enough to stand alone as your main meal.

Stew Meat- I prefer to buy and use stew meat. It’s already cut into bite-sized pieces and ready to go. You could also use a family-size pot roast for these meat pot pies. Cut into desired size pieces. This is also a great recipe to use leftover roast beef.
Frozen Vegetables- Frozen vegetables make these beef pot pies easy and convenient. I like the stew vegetables. Find a brand and mixture you like as well.
Fresh Mushrooms- Mushrooms add more bulk and flavor to each individual beef pot pie. If you don’t like mushrooms, leave them out.
Bay Leaves- Bay leaves are a staple in most stews and provide richness and flavor. If you don’t have these in your spice cabinet, leave them out.
Beef Broth- You can use low-sodium beef broth if desired. I use whatever is in my pantry.
Refrigerated Pie Crust- I like using store-bought pie crusts because they make this beef pie recipe super easy.
📋Substitutions and Variations
- Substitute your favorite vegetables if you don’t like the combination in the frozen bags. This beef pot pie recipe is easy to customize with your favorite vegetables.
- Use a homemade beef broth or substitute low-sodium broth for regular broth. Use vegetable broth if desired.
🥘How To Make Individual Beef Pot Pies
Making mini beef pot pies is a labor of love but worth the effort. Plus, I’ve added a few shortcuts to make this recipe come together fast. The savory beef and vegetables are slow-cooked until tender, and a thick gravy forms. If you liked frozen pot pies as a child, you’ll love this homemade beef pot pie recipe. This is a comfort food classic with a buttery crust.

Step 1: Brown the Meat: In a large pot, heat two tablespoons of oil over medium heat. Add the cubed beef and garlic and cook until browned on all sides, about 5 minutes.

Step 2: Prepare the Filling: Stir in the frozen (thawed) vegetables, mushrooms, Worcestershire sauce, and 2 1/2 cups of beef broth, cooking for another 15 minutes until the vegetables begin to soften.

Step 3: Make the Gravy: Make a slurry with 1/4 cup beef broth and cornstarch. Stir well. Pour the slurry over the meat and vegetables, stirring gently. Add the bay leaves, salt, and pepper. Reduce the mixture to a simmer, allowing it to thicken, which should take about 7-10 minutes. Once thickened, remove from heat, remove bay leaves, and cool slightly.

Step 4: Preheat your oven to 400°F and line a baking sheet with parchment paper. Add ramekins.

Step 5: Assemble the Pie: Roll out your pie crust and cut each circle 1″ larger than the top of your ramekins. Spoon the beef and mushroom filling into each ramekin, spreading it evenly.

Step 6: Egg Wash: In a small bowl, beat the egg with a tablespoon of water. Lightly rub the egg wash around the rim of each ramekin. Place the crust on top of the filling. Seal the edges by crimping with your fingers or a fork, and make several slits in the top crust to allow steam to escape. Brush the top crust with the egg wash.

Step 7: Bake: Bake for 30-35 minutes, until the crust is golden brown and flaky.

- Step 8: Cool and Serve: Allow the pie to cool for 10 minutes before serving.
💭Pro Tips
The filling for the beef pies can be made ahead of time and stored in the refrigerator for 2 days. Heat in a saucepan before filling the ramekins and baking.
♨️How To Reheat Leftover Mini Pies
Making individual pies is a fun and easy way to share a meal. The best part is that they are just as good reheated, making them perfect for leftovers. Place them back into the oven and reheat at 375 degrees for 20-25 minutes.
❔Recipe FAQs
I prefer to use stew meat for this recipe. It is already cut into bite-sized pieces and ready to go. You might also choose a tender steak or a pot roast. Cut into desired bite-size pieces.
Absolutely. The pot pie filling can be made ahead of time and stored in the refrigerator. Fill the ramekins before baking, and add the crust as stated in the instructions. You may also bake the pies up to a day before serving and reheat them in the oven.
A meat pie focuses more on the meat, while a pot pie has more vegetables, meat, and a thick gravy.
You can absolutely make one large pot pie with this recipe. Add the beef filling to a large dish and then cover with the pie crust(s). Bake for about 30 minutes or until the crust is golden brown and the pie is hot and bubbly.

More Cozy Comfort Foods
If you tried these Mini Beef Pot Pies or any other recipe on my blog, please consider leaving a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
👩🏻🍳Recipe

Mini Beef Pot Pies
Ingredients
- 1.5-2 pounds beef stew meat cut into 1-inch or smaller cubes
- 2 tablespoons oil
- 2 tablespoons minced garlic
- 8 ounces fresh mushrooms sliced
- 24 ounces bag frozen stew vegetables stew mix (potatoes, carrots, onions, celery)
- 2¾ cups beef broth, divided
- 2 tablespoons cornstarch
- ¼ cup Worcestershire Sauce
- 2 bay leaves
- ½ teaspoon each salt and pepper
- 1 box refrigerated pie crusts 2 crusts
- 1 egg beaten (for egg wash)
Instructions
- Brown the Meat: In a large pot, heat two tablespoons of oil over medium heat. Add the cubed beef and garlic and cook until browned on all sides, about 5 minutes.
- Prepare the Filling: Stir in the frozen (thawed) vegetables, mushrooms, Worcestershire sauce, and 2 1/2 cups of beef broth, cooking for another 15 minutes until the vegetables begin to soften.
- Make the Gravy: Make a slurry with 1/4 cup beef broth and cornstarch. Stir well. Pour the slurry over the meat and vegetables, stirring gently. Add the bay leaves, salt, and pepper. Reduce the mixture to a simmer, allowing it to thicken, which should take about 7-10 minutes. Once thickened, remove from heat, remove bay leaves, and cool slightly.
- Preheat your oven to 400°F and line a baking sheet with parchment paper. Add ramekins.
- Assemble the Pie: Roll out your pie crust and cut each circle 1" larger than the top of your ramekins. Spoon the beef and mushroom filling into each ramekin, spreading it evenly.
- Egg Wash: In a small bowl, beat the egg with a tablespoon of water. Lightly rub the egg wash around the rim of each ramekin. Place the crust on top of the filling. Seal the edges by crimping with your fingers or a fork, and make several slits in the top crust to allow steam to escape. Brush the top crust with the egg wash.
- Bake: Bake for 30-35 minutes, until the crust is golden brown and flaky.
- Cool and Serve: Allow the pie to cool for 10 minutes before serving.
My family loves these beef pot pies! They are hearty and filling and perfect for winter nights!