Beef Rib Pot Pie

Beef Rib Pot Pie

The ultimate comfort food for a cool winter's night. Warm up and fill up with this scrumptious supper: tender beef rib meat mixed with hearty vegetables and potatoes, tucked inside a flaky, crispy pastry dough crust.

Prep Time: 15 Minutes
Cook Time: 35 Minutes



  • 1/2 – 1 lb leftover smoked dino beef rib (about 1 rib)
  • 3 Tbsp butter
  • 1 cup sweet onion, diced
  • 2/3 cup AP flour
  • 2 cups chicken broth
  • 1 tsp Texas Pepper Jelly Chipotle Seasoning
  • 1 8oz. can peas and diced carrots
  • 1 cup Russet potatoes parboiled, diced
  • 1 package pastry dough
  • 1 egg yolk, whisked


  1. Preheat oven to 350 degrees F
  2. Cube the beef rib into ½ cubes, set aside
  3. Melt butter in a skillet over medium-high heat and add onion, cook onions about 3 minutes until tender
  4. Add the flour slowly and mix to incorporate, stir for 2 minutes until flour is golden brown and fragrant
  5. Add chicken broth and chipotle seasoning and stir to incorporate
  6. Stir until the mixture thickens to a gravy consistency
  7. Add peas, potatoes, and beef and mix well, let simmer until warmed through
  8. Rub the inside of the containers with butter so they are well greased
  9. Add the mixture to a large cast iron skillet or single ramekins to the top of the rim
  10. Cover containers with puff pastry and pinch the dough around the edges to create a seal
  11. Brush dough with egg yolks and create a few slits in the dough
  12. Set containers on baking sheet and cook at 350 degrees for 30-40 minutes until golden brown

From 1855 Ambassador Daniel Garza @TexQueForYou.


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