Skillet Not Old Fashioned Beef Pot Pie
Transform weeknight dinners with this modern twist on a comfort-food classic: Skillet Not Old Fashioned Beef Pot Pie. This one-pan wonder streamlines the pot pie experience by combining savory ground beef, sautéed vegetables, and a luscious, beefy gravy right in your skillet. Topped with a golden, flaky refrigerated pie crust brushed with egg wash for a glossy finish, it delivers big on flavor with minimal cleanup. Highlighting hearty ingredients like carrots, peas, and Worcestershire sauce for a rich umami punch, this recipe comes together in under an hour, making it the ultimate choice for busy families craving a cozy, homestyle meal. Perfect for those searching for "quick skillet beef pot pie" or "modern beef pot pie recipe," this dish guarantees warm, satisfying bites every time. Serve straight from the skillet for a rustic yet elegant presentation!
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Recipe Information
Ingredients
- 1 lb ground beef
- 2 tbsp butter
- 1 medium yellow onion, diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 2 tbsp all-purpose flour
- 1.5 cups beef broth
- 1 tbsp Worcestershire sauce
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 sheet refrigerated pie crust
- 1 egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
Heat a large, oven-safe skillet over medium-high heat and add the ground beef. Cook, breaking up the meat with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat and set the beef aside on a plate.
In the same skillet, melt the butter over medium heat. Add the diced onion and carrots. Sauté for about 5 minutes until the vegetables are softened.
Sprinkle the flour over the vegetables and stir for 1-2 minutes, ensuring the flour is evenly distributed and begins to cook.
Slowly pour in the beef broth while stirring constantly to prevent lumps. Bring the mixture to a simmer and let it thicken, about 3-4 minutes.
Add the cooked ground beef back into the skillet, along with the frozen peas, Worcestershire sauce, salt, and black pepper. Stir until all ingredients are well combined. Remove the skillet from heat.
Carefully lay the refrigerated pie crust over the beef mixture in the skillet. Tuck in the edges slightly to fit the skillet, but do not stretch the dough.
Brush the top of the pie crust with the beaten egg to ensure a golden, shiny finish.
Using a sharp knife, cut a few small slits in the pie crust to allow steam to escape during baking.
Place the skillet in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and flaky.
Remove the skillet from the oven and let the pot pie cool for about 5 minutes before serving.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 949 mg | 41% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.5 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 673 mg | 14% | |
*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.
