Indulge in the ultimate comfort food with this savory, hearty beef pot pie! Overflowing with tender chunks of beef, a medley of vibrant vegetables, and rich, luscious gravy, it’s all crowned with a golden, impossibly flaky puff pastry. This isn’t just a meal; it’s an experience that wraps you in warmth and nostalgia with every single bite.

It was only a matter of time before this recipe found its way to your kitchen! Our readers have an undeniable love affair with our homemade chicken pot pie, which has consistently been one of the most beloved recipes on our site. Given the overwhelming requests for more delightful beef recipes, creating an equally irresistible beef pot pie was a natural and exciting evolution. Can you ever truly have too many pot pies? We certainly don’t think so!

What began as one culinary idea transformed into something entirely new and utterly satisfying. The final result exceeded all expectations, and no one is happier about it than Cade, who declared it an instant favorite among our family dinners. Prepare to fall in love with this ultimate comfort food classic!

The Ultimate Savory Beef Pot Pie with Flaky Puff Pastry

There’s nothing quite like a steaming, golden-crusted pot pie to warm the soul, and this savory beef version is no exception. Forget complicated techniques; this recipe harnesses the ease of store-bought puff pastry to create a show-stopping crust that is effortlessly flaky and golden. Inside, you’ll find succulent pieces of beef, slow-simmered with aromatic vegetables in a rich, deeply flavored gravy. It’s a testament to simple ingredients coming together to create extraordinary flavor, making it the perfect choice for a comforting family meal or a satisfying weeknight dinner. Let’s dive into creating a pot pie that will become a cherished recipe in your home.

Why You’ll Adore This Hearty Beef Pot Pie Recipe

This isn’t just another pot pie recipe; it’s designed to deliver maximum flavor with approachable steps. Here’s why this savory beef pot pie will quickly become a household favorite:

Unforgettable Flavor Profile: From the initial sear of the beef to the long, slow simmer with robust herbs and rich beef broth, every step builds layers of deep, savory flavor.
Melt-in-Your-Mouth Beef: We use cuts of beef that become incredibly tender and juicy when slow-cooked, practically dissolving with each bite.
Effortless Flaky Crust: Thanks to convenient puff pastry, you get a beautifully golden, light, and airy crust without the fuss of making dough from scratch.
Packed with Nutritious Vegetables: A vibrant mix of carrots, celery, peas, and onions ensures a well-rounded meal, offering both texture and essential nutrients.
The Epitome of Comfort Food: There’s something inherently soul-satisfying about a pot pie. This beef version delivers on that promise, providing warmth and coziness with every spoonful.
Adaptable and Versatile: Easily customize the vegetable medley or even the type of beef to suit your preferences or what you have on hand.

Essential Ingredients for Your Comforting Beef Pot Pie

Crafting this incredible beef pot pie starts with a selection of fresh, high-quality ingredients. Most of these can be found readily at your local grocery store. Remember to pull your puff pastry out of the freezer to thaw slightly before you begin cooking the filling.

Puff Pastry: The star of our effortless crust! Look for it in the freezer aisle, usually near pie crusts. It thaws quickly and bakes up into a gorgeously golden, flaky top.
Beef Roast: For the most tender and flavorful filling, a good quality beef roast is key.
- Chuck Roast: Our top recommendation. It boasts excellent marbling, which renders beautifully during long braising, resulting in incredibly tender and rich beef.
- Top Sirloin or Round Roast: Good alternatives if you prefer a leaner cut or a slightly firmer texture.
- Ground Beef: For a more budget-friendly and quicker-cooking option, ground beef works wonderfully (see our ground beef pot pie recipe for specific instructions).
Salt and Pepper: Essential seasonings to enhance the natural flavors of the beef and vegetables throughout the cooking process.
Yellow Onion: A foundational aromatic that adds incredible depth and sweetness once caramelized. Even if you’re not an onion fan, its flavor becomes essential to the gravy (see our tips below!).
Garlic: Another indispensable aromatic that contributes a pungent, savory layer of flavor. Always opt for fresh garlic for the best results.
Carrots: Choose full-sized carrots that you peel and slice yourself. They offer a sweeter, more robust flavor and better texture compared to baby carrots, which can become mushy.
Celery: Provides a subtle savory note and a pleasant, tender texture to the vegetable medley.
Peas: These bright green gems add a pop of color and a burst of sweet, fresh flavor. We add them towards the end of cooking to prevent them from becoming overcooked and mushy. Frozen peas work perfectly here.
All-Purpose Flour: Used to thicken the rich, savory gravy, creating a satisfying consistency that clings beautifully to the beef and vegetables.
Fresh Rosemary: Its piney, earthy notes beautifully complement beef. Fresh is always best, but if using dried, remember that 1 sprig of fresh equals about 1 teaspoon dried.
Bay Leaf: A subtle yet powerful herb that infuses the gravy with a complex, savory aroma. Remember to remove it before serving!
Fresh Thyme: Earthy and slightly minty, fresh thyme enhances the overall herbaceousness of the pot pie. If substituting dried, use 1/3 teaspoon dried for every 1 teaspoon fresh.
Beef Broth: Forms the rich, savory base of our pot pie gravy, allowing the meat and vegetables to simmer and absorb all those wonderful flavors.
Balsamic Vinegar: A secret ingredient that adds a touch of sweetness and a pleasant tanginess, balancing the richness of the gravy and adding complexity.
Worcestershire Sauce: Absolutely essential for its deep umami flavor. Our preferred brand is Lea & Perrins for its quality and classic taste. Don’t skip this for an extra layer of savory goodness!
Dijon Mustard: Just a teaspoon adds another layer of depth and a subtle, piquant kick to the gravy without making it taste distinctly like mustard.
Whole Milk and Egg: Combined to create a simple egg wash, brushed over the puff pastry, which ensures a beautifully golden, shiny, and crisp crust.

The exact measurements for each of these ingredients can be found in the comprehensive recipe details section below.

Mastering the Onions: A Flavor Secret for Every Palate

We’ve heard you loud and clear on social media – when it comes to onions, there’s rarely an in-between! People either adore them or absolutely despise them. But in a savory dish like beef pot pie, onions are truly foundational for building a complex flavor base. Their natural sugars caramelize, adding a depth and sweetness that cannot be replicated. So, if you’re not a fan of onion texture, don’t despair! Here are our tried-and-true methods to ensure you get all the flavor without any unwanted bites:

Mince or Grate Them Very Fine: This is our top tip. By finely mincing or even grating the onions, they will virtually disappear into the sauce as they cook down. They’ll still caramelize and release their incredible flavor, but you won’t detect any chunks or stringy texture. We promise, you won’t even know they’re there!
Half the Amount: If the idea of any onion is daunting, you can reduce the quantity by half. While a full onion provides optimal flavor, using less is still better than skipping them altogether.
Chop, Don’t Slice: Instead of slicing the onion into long strands, chop it into small, uniform pieces. This allows them to soften and melt into the gravy more effectively, becoming practically indistinguishable from the rest of the savory filling.

Embracing onions in this way ensures your beef pot pie achieves that truly rich, well-rounded flavor that defines this comfort food classic.

Choosing the Best Beef Cut for Your Pot Pie Perfection

The quality and cut of your beef can make all the difference in achieving a pot pie that’s tender, flavorful, and truly satisfying. Different cuts offer varying levels of marbling and connective tissue, which influence how they perform during the slow-cooking process. Here’s a breakdown of the best options:

Chuck Roast (Our Top Recommendation): This cut, taken from the shoulder of the cow, is a pot pie champion for a reason. Chuck roasts are beautifully marbled with fat and contain a good amount of connective tissue. When subjected to long, slow braising, this connective tissue breaks down into gelatin, resulting in incredibly tender, succulent beef that easily shreds and melts in your mouth. The marbling also infuses the gravy with rich, beefy flavor.
Round Roast: Another excellent choice, particularly for those who might prefer a slightly leaner option than chuck roast. Round roasts come from the hind leg and are also ideal for slow cooking. They become wonderfully tender, though perhaps not quite as buttery as chuck roast, still providing a robust beefy flavor.
Top Sirloin: If you’re aiming for more of a “steak-like” bite in your pot pie, top sirloin is a fantastic option. It’s a leaner cut that still offers great flavor. Be mindful that it can cook more quickly than chuck or round roasts, so adjust simmering times if you choose this cut to prevent it from becoming tough.
Ground Beef (Budget-Friendly & Quick): For a more economical and faster-cooking pot pie, ground beef is a superb choice. It browns quickly and blends seamlessly into the gravy. While it offers a different texture profile than cubed roast, it still delivers on the savory promise of a pot pie. You can find a dedicated 30-minute skillet beef pot pie recipe using ground beef on our site if speed is your priority.

No matter your choice, ensure the beef is cut into roughly 1-inch pieces to ensure even cooking and distribution throughout the pie.

Step-by-Step: Crafting Your Hearty Savory Beef Pot Pie

Making this beef pot pie is surprisingly simple, especially with the clever use of pre-made puff pastry, which eliminates any crust-making stress. The majority of the magic happens in creating the rich, flavorful filling, and even that process is incredibly straightforward. Follow these steps for a perfect pot pie every time:

Sear the Beef to Perfection: Begin by heating a generous amount of olive oil in a large Dutch oven or heavy-bottomed pot over high heat. Pat your cubed beef roast thoroughly dry with paper towels – this is crucial for achieving a good sear. Season the beef generously with salt and pepper. Add the meat to the hot pot in batches, being careful not to overcrowd it. Allow each side to sear until deeply browned. This browning step is not just for color; it creates an incredible depth of flavor through the Maillard reaction, developing a rich “fond” at the bottom of the pot that will infuse your gravy with unparalleled taste. Once browned, remove the beef to a plate and set aside.
Sauté the Aromatic Vegetables: Reduce the heat to medium-high. Add the chopped yellow onion, minced celery, and carrots to the pot (no need for extra oil at this stage, as the beef fat will render). Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become slightly translucent. This step mellows their flavors and prepares them to absorb the rich liquids.
Infuse with Garlic and Herbs: Stir in the minced garlic, along with the fresh thyme and rosemary, and a little more salt and pepper to season the vegetables. Cook for another 1-2 minutes until the garlic is fragrant and the herbs release their wonderful aromas. Be careful not to burn the garlic.
Build the Rich Gravy Base: Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for about 30 seconds. This step creates a roux, which will thicken your gravy. Immediately return the browned beef to the pot and stir everything together, ensuring the beef and vegetables are well coated with the flour mixture.
Simmer to Tender Perfection: Gradually pour in the beef broth, balsamic vinegar, Worcestershire sauce, Dijon mustard, and 1/3 cup of whole milk. Stir all the ingredients thoroughly to combine, scraping up any delicious “fond” from the bottom of the pot. Bring the mixture to a gentle boil, then add the bay leaf. Allow it to cook for 3-5 minutes, stirring, until the gravy visibly thickens.
Slow Cook for Maximum Flavor: Reduce the heat to low, cover the pot with a lid, and let the beef pot pie filling simmer gently for a full 90 minutes, or until the beef is incredibly tender. This slow cooking allows the flavors to meld beautifully and ensures the beef becomes fall-apart tender.
Reduce and Thicken the Sauce: After 90 minutes, remove the lid and continue to simmer the filling for another 30 minutes. This open-pot simmering allows the sauce to reduce further, concentrating its flavors and achieving a perfect, thick consistency.
Prepare for Baking: While the filling finishes simmering, preheat your oven to 425°F (220°C). Lightly spray a 9×13-inch casserole dish with nonstick cooking spray to prevent sticking.
Add the Final Touch (Peas) and Assemble: Once the filling has reached its desired consistency and the beef is perfectly tender, stir in the frozen peas. Pour the hot meat and vegetable mixture evenly into your prepared baking dish.
Top with Flaky Puff Pastry: Carefully unfold the thawed sheet of puff pastry. Gently place it over the filling, ensuring it covers the entire dish. Press down lightly around the edges to create a seal. Using a sharp knife, cut a few slits in the center of the pastry; these vents are crucial for steam to escape, preventing a soggy crust and ensuring even baking.
The Golden Egg Wash: In a small bowl, whisk together the egg and 1 tablespoon of milk to create a luminous egg wash. Brush this mixture evenly over the entire surface of the puff pastry crust. This gives your pot pie that beautiful golden-brown, shiny finish.
Bake to Golden Perfection: Place the casserole dish in the preheated oven and bake for 30 minutes, or until the puff pastry is gorgeously golden brown, visibly flaky, and the filling is bubbling invitingly around the edges.

Remove from the oven and allow it to rest for a few minutes before serving. This brief cooling period helps the filling set and prevents burns. Enjoy your magnificent, homemade savory beef pot pie!

A photo of a dark blue rectangular baking dish filled with beef pot pie, topped with a wonderfully flaky golden puff pastry crust.

Delicious Variations and Creative Additions to Your Beef Pot Pie

One of the joys of making a classic comfort dish like beef pot pie is its incredible versatility. While our recipe delivers a perfectly balanced and flavorful experience, you can easily customize it with additional vegetables or even a hint of spice to suit your family’s preferences or simply to use up ingredients you have on hand. Here are some fantastic ideas to inspire your culinary creativity:

Potatoes for Extra Heartiness: For an even more substantial meal, add potatoes to your filling. Chop new potatoes or russet potatoes into 1-inch cubes. Boil them in a separate pot until they are almost tender (al dente). Drain thoroughly, then gently fold them into the meat mixture just before pouring it into the baking dish. They’ll finish cooking in the oven and absorb the delicious gravy.
Green Beans for a Fresh Crunch: Introduce a touch of green with blanched, halved fresh green beans or a drained can of cut green beans. Stir them into the mix when you add the peas, ensuring they retain some of their texture and vibrant color.
Tangy Tomatoes: For a subtle acidity and burst of umami, consider adding tomatoes. We recommend using a drained can of fire-roasted diced tomatoes for a smoky depth, or two small Roma tomatoes, finely chopped. Add them during the simmering phase of the gravy.
Sweet Corn: Whether frozen or canned (drained), sweet corn adds a lovely sweetness and another layer of texture. Like peas, it’s best added towards the end of the simmering process to prevent it from becoming overly soft.
Earthy Mushrooms: Elevate the savory profile with sliced baby bella or cremini mushrooms. Sauté them alongside the onions, carrots, and celery at the beginning of the recipe. They’ll release their moisture and develop a deeper flavor, blending beautifully with the beef.
Other Root Vegetables: Don’t limit yourself to just carrots! Cubed parsnips, turnips, or even sweet potatoes can be added with the other root vegetables for different flavor dimensions. Adjust cooking times as needed to ensure they soften adequately.
Spice It Up: If you enjoy a bit of heat, a pinch of red pepper flakes added with the garlic and herbs can give your pot pie a gentle warmth without overpowering the other flavors.
Fresh Herbs Variation: Experiment with other fresh herbs like marjoram or a touch of sage to create a different aromatic profile.

Feel free to mix and match these additions to create your signature beef pot pie!

Baking in Different Dishes: From Casserole to Classic Pie Plate

While this recipe is written for a standard 9×13-inch baking dish, its versatility means you can easily adapt it to other baking vessels. The choice of dish can influence the crust-to-filling ratio and even the presentation of your beef pot pie:

Standard 9×13-inch Casserole Dish: This is the ideal size for our recipe, yielding a generous portion perfect for family dinners or entertaining. The rectangular shape also makes for easy serving.
Standard Pie Dish: If you prefer the classic round pot pie look, this recipe will yield enough filling for two standard 9-inch pie dishes. You can use puff pastry for a top crust, or opt for a traditional pie crust. Our all-butter pie crust recipe, which we use for our chicken pot pie, would be a fantastic homemade option for this beef version, allowing you to create both a bottom and a top crust if desired.
Deep Dish Pie Plate: For a single, generously filled pot pie, a deep-dish pie plate is perfect. You might have a little extra filling, which can be frozen for a quick future meal or served on its own over rice. Again, you can use either puff pastry or a homemade pie crust for the top.
Individual Ramekins or Small Baking Dishes: For charming individual servings, divide the filling among oven-safe ramekins or small gratin dishes. Cut the puff pastry into circles or squares to fit each dish. This method can sometimes reduce baking time slightly, so keep an eye on them.

When using puff pastry, we typically recommend a single top crust to highlight its light, flaky texture. However, if you’re using a traditional pie crust, the choice of a top-only or a double crust (top and bottom) is entirely up to your preference!

The Science of Searing: Why Browning Your Beef is Crucial

You might be tempted to skip the browning step for your beef, but we strongly advise against it! Searing the beef before simmering is a cornerstone of building deep, complex flavor in your pot pie. This culinary technique is all about the Maillard reaction, a chemical process between amino acids and reducing sugars that gives browned food its distinctive flavor and aroma.

Unlocking Rich Flavors: When beef is seared at high heat, its surface caramelizes and develops hundreds of new flavor compounds. These rich, nutty, and savory notes are essential to the overall deliciousness of the pot pie and cannot be achieved by simply boiling the meat.
Creating the “Fond”: As the beef browns, small bits of caramelized meat and juices stick to the bottom of the pot, forming what chefs call “fond.” This fond is a treasure trove of flavor. When you add the vegetables and liquids later, you’ll scrape up these bits, dissolving them into your gravy and infusing the entire dish with incredible depth and complexity.
Enhancing Texture: Searing also helps create a slightly caramelized crust on the exterior of the beef, which holds up better during the long simmering process, preventing the meat from becoming mushy.

To achieve the best sear, ensure your pot is hot, use a good amount of oil, and, most importantly, sear the beef in batches. Overcrowding the pot will lower the temperature, causing the meat to steam rather than brown, missing out on all those vital flavor developments.

Pot Pie vs. Meat Pie: Understanding the Culinary Distinction

Have you ever wondered about the difference between a “meat pie” and a “pot pie”? While often used interchangeably, there’s a subtle distinction, particularly in culinary traditions:

Meat Pie: Generally refers to a European dish, often British or Australian in origin. A traditional meat pie typically features both a top and a bottom crust, completely encasing a savory filling of meat, vegetables, and gravy. The crust can vary from shortcrust to puff pastry.
Pot Pie: Is largely considered the American adaptation of the meat pie. While it can also have both a top and bottom crust, it is very commonly made with only a top crust, allowing the hearty filling to be easily visible and creating a beautiful contrast with the flaky pastry. Our savory beef pot pie fits perfectly into this American comfort food tradition with its single, golden puff pastry topping.

Regardless of the name, both dishes share the fundamental concept of tender meat and vegetables enveloped in a delicious gravy and baked under a flavorful crust – a true culinary delight!

Storage and Freezing Tips for Your Savory Beef Pot Pie

This savory beef pot pie is not only delicious freshly baked but also makes for an excellent make-ahead meal or a convenient freezer option. Proper storage ensures you can enjoy its comforting flavors whenever cravings strike.

Refrigerating Leftovers: Any leftover beef pot pie should be transferred to an airtight container and stored in the refrigerator. It will keep beautifully for 4-5 days. To reheat, you can microwave individual servings, but for the best texture (especially for the crust), reheat in an oven at 350°F (175°C) until warmed through and the crust is crisp again.
Freezing the Filling (Recommended): You can freeze beef pot pie either before or after baking, but we highly recommend freezing only the prepared filling. This preserves the quality of the puff pastry, which is best added fresh.
- Let the cooked filling cool completely. Transfer it to a freezer-safe, airtight container or a heavy-duty freezer bag.
- The frozen beef pot pie filling will keep for up to 3 months.
- When you’re ready to bake, thaw the filling overnight in the refrigerator. Pour the thawed filling into your baking dish, top with fresh puff pastry (following steps 10-12 of the recipe), and bake as directed. You might need to add an extra 5-10 minutes to the baking time since the filling will be chilled.
Freezing a Baked Pot Pie: While possible, the puff pastry can lose some of its flakiness when thawed and reheated.
- Allow the baked pot pie to cool completely. Wrap it tightly in plastic wrap, then with aluminum foil.
- Freeze for up to 2-3 months.
- To reheat, remove foil and plastic wrap (if not oven-safe). Reheat in a preheated oven at 350°F (175°C) until warmed through, potentially covering with foil partway through to prevent over-browning of the crust.

Serving Suggestions for a Complete Comfort Meal

This savory beef pot pie is a complete meal in itself, brimming with protein, vegetables, and a delicious crust. However, pairing it with a simple side can elevate the dining experience:

Fresh Green Salad: A crisp, lightly dressed green salad provides a refreshing counterpoint to the richness of the pot pie.
Crusty Bread: Perfect for soaking up any extra luscious gravy, a warm, crusty baguette or sourdough slice is always a welcome addition.
Roasted Root Vegetables: If you’re looking for more vegetables, roasted asparagus, broccoli, or Brussels sprouts can complement the flavors beautifully.
Simple Steamed Greens: A side of steamed spinach or kale with a squeeze of lemon offers a light and healthy accompaniment.

A Comfort Food Classic: Your New Favorite Beef Pot Pie Awaits

There’s a reason beef pot pie has been a beloved comfort food for generations. This recipe delivers all the classic charm with its succulent, tender beef, a medley of flavorful vegetables, and a rich, savory gravy, all crowned with a beautifully golden and flaky puff pastry. It’s an easy-to-follow guide to a truly indulgent meal that brings warmth and satisfaction to any table. We hope you and your loved ones enjoy this ultimate savory beef pot pie as much as we do. Your request for more incredible beef recipes has been deliciously granted!

More Delicious Beef Recipes to Explore

If you’re loving this beef pot pie, you’re in for a treat! We have a wide array of other fantastic beef recipes that are sure to please. From hearty stews to quick weeknight dinners, explore these favorites:

Classic Hearty Beef Stew
Easy BBQ Beef Sandwiches
Quick & Easy Beef and Broccoli
Tender Oven Braised Beef Roast
Instant Pot Beef Stroganoff
Savory French Dip Sandwiches
Flavorful Teriyaki Beef Casserole

Classic Savory Beef Pot Pie Recipe

This recipe delivers a truly comforting and hearty meal, featuring tender beef and a rich vegetable gravy, all crowned with a golden, flaky puff pastry. Perfect for a cozy family dinner!

Yields: 6 servings

Prep time: 20 minutes

Cook time: 2 hours 30 minutes

Total time: 2 hours 50 minutes

Ingredients

Olive Oil, for searing
2-2 1/2 Pounds Beef Roast, such as chuck roast, cut into 1-inch pieces
Salt and Pepper, to taste
1 Yellow Onion, sliced in half horizontally then sliced again (to ensure onion strands are not too long)
2 Stalks Celery, minced
2 Large Carrots, peeled and chopped
2 Cloves Garlic, minced
3/4 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Fresh Thyme Leaves (or 1/3 teaspoon dried thyme)
1 Sprig Fresh Rosemary (or 1 teaspoon dried rosemary)
1/3 Cup All-Purpose Flour
1 3/4 Cups Beef Broth
2 Tablespoons Balsamic Vinegar
1 Tablespoon Worcestershire Sauce
1 teaspoon Dijon Mustard
1/3 Cup Whole Milk
1 Bay Leaf
1 1/4 Cup Frozen Peas
1 Sheet Puff Pastry, thawed

For the Egg Wash:

1 Egg
1 Tablespoon Milk

Instructions

Heat a large pot or Dutch oven over high heat and add a few tablespoons of olive oil.
Pat the cubed beef roast thoroughly dry with paper towels then season generously with salt and pepper. Sear the meat in batches, ensuring not to overcrowd the pot, cooking to brown on each side. Remove the browned beef to a plate until all meat is seared.
Once the meat has been removed, lower the temperature to medium-high heat. Add the chopped onion, celery, and carrots. Cook for 5-7 minutes until they begin to soften.
Add the minced garlic, additional salt and pepper, fresh thyme, and fresh rosemary to the vegetables. Cook for another 1-2 minutes until fragrant.
Stir the flour into the vegetables and cook for 30 seconds, stirring constantly. Then add the meat back to the pot and stir everything to combine, coating the beef and vegetables with the flour.
Gently pour in the beef broth, balsamic vinegar, Worcestershire sauce, Dijon mustard, and 1/3 cup of whole milk. Stir everything together thoroughly. Bring the mixture to a boil. Add the bay leaf. Allow it to cook until slightly thickened, about 3-5 minutes, stirring occasionally.
Reduce the heat to low, cover the pot with a lid, and allow the filling to simmer for 90 minutes, or until the beef is very tender.
Remove the lid and allow the filling to simmer for another 30 minutes. This will help the sauce to further reduce and thicken.
While the filling simmers, preheat your oven to 425°F (220°C). Lightly spray a 9×13-inch casserole dish with nonstick spray.
Add the frozen peas to the meat mixture and stir to combine. Pour the meat mixture into the prepared baking dish.
Unfold the thawed sheet of puff pastry and place it over the filling. Make a few slits in the dough’s top surface to create vents for steam to escape as it bakes.
In a small bowl, whisk the egg and 1 tablespoon of milk together to create an egg wash. Brush this egg wash gently and evenly over the top of the puff pastry crust.
Bake in the preheated oven for 30 minutes, or until the puff pastry is beautifully golden brown and flaky, and the filling is bubbly. Let stand for a few minutes before serving.

Nutrition information is automatically calculated, so should only be used as an approximation.

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