Busy Day Beef Pot Pie
Effortlessly comforting and irresistibly hearty, Busy Day Beef Pot Pie is the ultimate quick-fix dinner for any weeknight. Packed with savory ground beef, a medley of colorful frozen vegetables, and aromatic hints of garlic and thyme, this recipe comes together in just under an hour. A creamy, rich gravy envelops the filling, all tucked between two flaky, golden pie crusts that bake to perfection. Ideal for families on the go, this pot pie is both satisfying and simple, thanks to the convenience of refrigerated crusts and wholesome pantry staples. Serve it hot and watch it become a go-to favorite for busy days or cozy nights in. Keywords: easy beef pot pie recipe, quick comfort food, family dinner idea, ground beef pot pie, hearty one-dish meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 0.5 cup milk
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 10-inch rounds refrigerated pie crusts
- 1 egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet over medium heat, cook the ground beef until browned. Drain any excess grease and return to the skillet.
Add the diced onion and minced garlic to the skillet. Cook for 3-4 minutes, stirring frequently, until the onion is softened and translucent.
Stir in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the beef broth and milk, stirring constantly to avoid lumps. Cook for 2-3 minutes until the mixture thickens into a creamy gravy.
Stir in the frozen mixed vegetables, dried thyme, salt, and black pepper. Cook for another 2 minutes, then remove from heat.
Unroll one of the pie crusts and press it into the bottom of a 9-inch pie dish. Trim any excess crust hanging over the edges.
Pour the beef and vegetable mixture evenly into the pie crust-lined dish.
Place the second pie crust on top of the filling. Pinch and crimp the edges to seal the top and bottom crusts together.
Use a sharp knife to cut 3-4 small slits in the top crust to allow steam to escape while baking.
Brush the beaten egg over the surface of the top crust to give it a golden, glossy finish.
Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pot pie from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 2642 mg | 115% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 32.3 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 379 mg | 29% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2554 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
