Veal Pot Pie
Crispy pie crust over a veal pot pie stuffed with veal, veggies, and juicy filling. A peice is cut from the pie showing the inside filling.

Veal Pot Pie

Veal Pot Pie is a hearty and delicious comfort food recipe using ground veal, carrots, potatoes, and peas in a flaky pie crust. This recipe is thrown together in a quick thirty minutes and then cooked for an hour to perfection.
Packed with ground veal and vegetables this pot pie is finished with a nice flaky crust and great flavor! Packing comfort for a cold weather day and delivering warmth to your family and friends. This recipe is perfect and quick for any day of the week.
Make it even better with your favorite homemade pie crust, change up the vegetables, or add your favorite seasonings! No matter what, this veal pot pie serves up a great meal. Another great recipe developed by Carla from Homemade in the Kitchen!

Prep Time:
30 minutes

Cook Time:
1 hour

Total Time:
1 hour & 30 minutes



  • 2 teaspoons vegetable oil
  • 1 pound ground veal
  • 2 tablespoons unsalted butter
  • 1/2 cup diced white or yellow onion
  • 2 large carrots, diced
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt plus more to taste
  • 3 cups beef stock or broth
  • 2 small Russet potatoes, peeled and cubed (roughly 8-12 ounces)
  • 1/2 cup frozen peas
  • 2 tablespoons milk
  • 2 tablespoons fresh thyme leaves
  • 1 box (14.1 oz) refrigerated pie crust (2 count), softened as directed on box


  1. Preheat oven to 425F. Lightly grease a 9 inch pie plate.
  2. In a large 12 inch skillet, heat oil over medium heat until hot. Add the veal and a big pinch of salt. Cook until veal is no longer pink, about 5 minutes. Drain any excess grease then transfer meat to a bowl.
  3. Add butter to the skillet, scraping up any brown bits left behind. Once melted, add the onion, carrot, and a big pinch of salt. Cook until softened, about 5 minutes. Add the garlic and cook 1 minute.
  4. Stir in the flour and salt to make a roux (paste), then slowly stir in the broth.
  5. Bring to a boil then add the potatoes. Cook for 10-15 minutes or until the mixture has thickened and potatoes are fork tender, stirring often so the potatoes don’t stick.
  6. Add the peas, cooked veal, milk, and thyme. Taste and adjust for seasoning if necessary.
  7. Line the bottom of the pie plate with one pie crust. Add the filling then top with remaining pie crust (trim if necessary). Seal the edge with a fork then cut slits in the middle to let steam escape.
  8. Bake for 25-30 minutes or until golden brown and bubbly. Cool for 15 minutes before serving.