Beef Stroganoff Pot Pie
This Beef Stroganoff Pot Pie is absolutely unreal; it's the ultimate cozy comfort food delivered with that buttery, high-end flair we all crave. You take everything you love about the classic beef stroganoff (that savory, deeply seasoned beef, the earthy cremini mushrooms, and the rich, velvety sauce) and you transform it into a stunning, show-stopping pot pie. This isn't just a simple weeknight dinner; it's a hug in a ceramic dish, crowned with a truly magnificent, flaky, crispy, golden-brown puff pastry crust that shatters perfectly with the touch of a fork. The contrast between the warm, deeply creamy interior and the light, buttery crunch of the topping is what makes this dish so unforgettable and worth the minimal effort. If you know me, you know I love taking complex, restaurant-quality concepts and breaking them down into something incredibly achievable, and this pot pie is the perfect example of that low-fuss indulgence.
The true secret to making this pot pie so luxurious lies in the creamy filling, which gets its distinctive tang and velvet texture from the combination of heavy cream and properly tempered sour cream, boosted by the rich umami of Dijon and Worcestershire sauce. We build the flavor by first browning the beef and then using that rendered fat to cook down the mushrooms and onions, ensuring every layer of the sauce is saturated with deep, savory flavor. The fact that the entire filling comes together in one pot before being sealed beneath that glorious puff pastry sheet makes the cleanup just as low-fuss as the preparation. This is a meal guaranteed to steal the spotlight at any dinner, and it’s a brilliant way to enjoy a cold-weather classic with an elevated, non-fussy twist. The full recipe is on my YouTube channel, go check it out if you want the full recipe!
🧾 Ingredients 🧾
10 oz cremini mushrooms
1 medium onion
3 garlic cloves
1 tbsp neutral oil
1 lb 80/20 ground beef
1 1/2 tbsp all-purpose flour
1 cup unsalted beef stock
1 cup heavy cream
1/2 cup sour cream
1 tsp Dijon mustard
1 tbsp Worcestershire sauce
3 tbsp unsalted butter
2 tsp mushroom broth powder
1/4 cup chopped green onions (green parts only)
1/2 tsp salt
Black pepper to taste
Red pepper flake to taste
1 sheet puff pastry (Pepperidge Farm or similar)
Ingredient Notes:
1) Chop extra green onions for garnish if desired.
2) Pepperidge Farm frozen puff pastry sheets come two per box; thaw according to the package.
👨🍳 Instructions 👨🍳
Preheat the oven to 400 F and thaw the puff pastry according to the package directions, usually about 30 minutes before using it.
Remove the stems from the cremini mushrooms, wipe away any soil with a damp towel, and slice them into one quarter inch pieces.
Chop the onion and mince the garlic.
Place a large pot over medium high heat. Add the neutral oil and then the ground beef. Cook until fully browned, breaking it apart as it cooks.
Use a spoon or strainer to remove the cooked beef from the pot, leaving the fat behind.
Add the unsalted butter to the pot. Once melted, add the sliced mushrooms.
Cook the mushrooms for five to seven minutes until their moisture cooks out, the steam lessens, and they begin to brown.
Add the chopped onion and cook for three to five minutes. Add the minced garlic and cook for one to two minutes.
Add the all purpose flour and cook for one to two minutes while stirring.
Pour in the unsalted beef stock and stir until smooth. Reduce the heat to medium low and stir in the heavy cream.
Temper the sour cream by mixing it with a few spoonfuls of the hot mixture in a small bowl, then add it back into the pot.
Add the Dijon mustard, Worcestershire sauce, salt, mushroom broth powder, black pepper, and red pepper flakes. Stir to combine.
Return the cooked ground beef to the pot and add the green onions. Stir and turn off the heat.
Pour the stroganoff mixture into a one and a half quart round baking dish.
Lay the puff pastry sheet over the top of the baking dish. Press along the rim to trim any excess pastry. Cut three vent holes through the pastry and into the filling.
Set the baking dish on a sheet tray to catch any drips or fat.
Bake the pot pie at 400 F for about thirty minutes, or until the puff pastry is golden brown and fully cooked.
Sprinkle a pinch of kosher salt over the hot pastry when it comes out of the oven.
Serve hot and garnish with extra green onions if desired.
🎥 YouTube Video 🎥
⚡ Affiliate Note: Some of the links below may be affiliate links, which means I earn a small commission at no extra cost to you.
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