Easy Corned Beef and Cabbage Pot Pie for Dinner

Easy corned beef and cabbage pot pie is the ultimate comfort food, ready in under 45 minutes. After making this many times, I’ve discovered the secret to a perfectly creamy, not watery, sauce. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Olive Garden Vegetable Soup Recipe for Dinner and Spicy Pickle Margarita Recipe Perfect for Summer Cocktails.

What You'll Need for Easy Corned Beef and Cabbage Pot Pie for Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb corned beef, diced
• 4 cups cabbage, thinly sliced
• 1 cup frozen peas
• 1 cup frozen corn
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• 1 tsp paprika (optional, for color)
• Optional: Fresh parsley, chopped
• Optional: Grated cheddar cheese

How to Make Easy Corned Beef and Cabbage Pot Pie for Dinner

1. Step 1: Melt butter in a large pot over medium heat. Add onion and garlic, cook until softened.
2. Step 2: Stir in flour, cook for 1 minute. Gradually add milk, stirring constantly. Bring to a simmer, then add mustard, salt, pepper, and paprika (if using).
3. Step 3: Add corned beef, cabbage, peas, and corn to the pot. Stir well to combine. Reduce heat to low, cover, and let it simmer for 20-25 minutes, stirring occasionally.
4. Step 4: Preheat oven to 400°F (200°C). Transfer the mixture to a 9×13 inch baking dish. Top with optional toppings and bake for 15-20 minutes, until golden and bubbly.

Storing & Reheating Easy Corned Beef and Cabbage Pot Pie for Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: Prepare the filling up to 2 days ahead. Store in the fridge and bake just before serving.

Freezing Easy Corned Beef and Cabbage Pot Pie for Dinner

Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and stir it in before simmering.
• Best substitution: Substitute the vegetables with your favorite frozen vegetable mix for a quick change.
• Make-ahead: You can assemble the pot pie a day ahead and bake it the next day.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If the sauce is too thin, simmer it uncovered for a few more minutes to reduce.

Easy Corned Beef and Cabbage Pot Pie for Dinner

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free, Dairy-free (optional)

Ingredients

Main Ingredients

• 1 lb corned beef, diced
• 4 cups cabbage, thinly sliced
• 1 cup frozen peas
• 1 cup frozen corn
• 1 onion, diced

Seasonings

• 2 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• 1 tsp paprika (optional, for color)

Optional Toppings

• Fresh parsley, chopped
• Grated cheddar cheese

Instructions

1. Step 1: Melt butter in a large pot over medium heat. Add onion and garlic, cook until softened.
2. Step 2: Stir in flour, cook for 1 minute. Gradually add milk, stirring constantly. Bring to a simmer, then add mustard, salt, pepper, and paprika (if using).
3. Step 3: Add corned beef, cabbage, peas, and corn to the pot. Stir well to combine. Reduce heat to low, cover, and let it simmer for 20-25 minutes, stirring occasionally.
4. Step 4: Preheat oven to 400°F (200°C). Transfer the mixture to a 9×13 inch baking dish. Top with optional toppings and bake for 15-20 minutes, until golden and bubbly.

Notes

• Chef tip: For a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and stir it in before simmering.
• Best substitution: Substitute the vegetables with your favorite frozen vegetable mix for a quick change.
• Make-ahead: You can assemble the pot pie a day ahead and bake it the next day.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If the sauce is too thin, simmer it uncovered for a few more minutes to reduce.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: Prepare the filling up to 2 days ahead. Store in the fridge and bake just before serving.

Nutrition Per Serving

• Calories: 420
• Protein: 25g
• Fat: 18g
• Carbs: 35g
• Fiber: 4g
• Sugar: 5g
• Sodium: 1800mg
• Cholesterol: 80mg
• Sat. Fat: 9g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Corned Beef and Cabbage Pot Pie for Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Corned Beef and Cabbage Pot Pie for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!