So Easy Beef Pot Pie
Warm, hearty, and irresistibly simple, this 'So Easy Beef Pot Pie' is the ultimate comfort food for busy weeknights or cozy family dinners. Made with savory ground beef, tender mixed vegetables, and a creamy blend of mushroom soup and beef broth, this recipe delivers rich, homestyle flavor with minimal effort. A golden, flaky refrigerated pie crust encases the filling, creating a satisfying texture contrast that's baked to perfection in just 40 minutes. With a simple egg wash for that beautiful bakery-style glow, this pot pie is as visually appealing as it is delicious. Quick to prep in just 15 minutes and loaded with wholesome ingredients, it’s a foolproof dish that serves six hungry diners with ease. Perfect for meat pie enthusiasts and those seeking easy dinner recipes, this classic beef pot pie is a must-try comfort food favorite.
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Recipe Information
Ingredients
- 1 lb ground beef
- 2 cups frozen mixed vegetables
- 1 can cream of mushroom soup
- 1 cup beef broth
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 2 refrigerated pie crusts
- 1 egg
- 1 tbsp water
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef until browned. Drain any excess grease.
Add the frozen mixed vegetables, cream of mushroom soup, and beef broth to the skillet. Stir well to combine.
Season the mixture with salt, black pepper, and garlic powder. Let it simmer for 5 minutes, stirring occasionally, until heated through and slightly thickened.
Unroll one of the pie crusts and place it into a 9-inch pie dish, pressing it gently to fit snugly into the dish.
Pour the beef and vegetable mixture into the prepared pie crust, spreading it out evenly.
Unroll the second pie crust and place it over the filling. Pinch the edges of the top and bottom crusts together to seal, then trim any excess dough.
Cut 3-4 small slits into the top crust to allow steam to escape.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash over the top crust for a golden finish.
Bake the pot pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pot pie cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.9 g | 167% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 4139 mg | 180% | |
| Total Carbohydrate | 111.0 g | 40% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 24.3 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 426 mg | 33% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2381 mg | 51% | |
*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.
