Shortcut Beef Pot Pie

Shortcut Beef Pot Pie is a family favorite! Ground beef and veggies in a creamy sauce inside a flaky pie crust – you won’t believe how simple this recipe is to make!

Easy, quick, and filling dinners like this Shortcut Beef Pot Pie are the perfect solution to busy weeknights filled with activities! I’m planning on make a double batch next time and freezing the 2nd pie for an even quicker dinner this winter!

How to freeze beef pot pie:

You can easily freeze this dinner for another day! Simply assemble the pot pie up until the point where you would bake it. Cover it tightly and freeze. Thaw the beef pot pie in the refrigerator overnight and bake as usual. This is a great way to make dinner time even easier!

What goes with beef pot pie?

You really don’t need to serve this with anything else! If you were planning on this for a larger family, you could pair it with a fresh salad as well.

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Shortcut Beef Pot Pie

This Shortcut Beef Pot Pie is a family favorite! Ground beef and veggies in a creamy sauce inside a flaky pie crust - you won't believe how simple this recipe is to make!

3.50 from 4 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Keyword: beef pot pie

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 servings

Calories: 467kcal

Author: Kelly Miller

Ingredients

• ▢ 2 refrigerated 9-inch pie crusts thawed according to package directions
• ▢ 1 lb lean ground beef
• ▢ 10.75 oz can cream of potato soup
• ▢ 10.75 oz can cream of mushroom soup
• ▢ 1/2 cup beef broth
• ▢ 2 cups frozen mixed vegetable blend
• ▢ 2 tsp garlic powder
• ▢ 1/2 tsp salt
• ▢ 1/2 tsp pepper

Instructions

• Brown ground beef in a large skillet, drain, and return back to pan.
• Stir in both soups, broth, mixed veggies, and seasonings until well combined.
  
• Place one pie crust into the bottom of a 9 inch pie plate. Pour filling over pie crust, spreading to the edges as necessary. Place second pie crust over filling and pinch edges to seal around crust edge.
  
• Bake at 425 degrees for 32 - 36 minutes or until pie crust is golden brown and filling is heated through. *Note: if pie crust is getting to dark, top with a piece of foil to finish baking.

Nutrition

Calories: 467kcal | Carbohydrates: 43g | Protein: 25g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 1246mg | Potassium: 587mg | Fiber: 4g | Vitamin A: 3115IU | Vitamin C: 6.3mg | Calcium: 43mg | Iron: 4.5mg

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I can’t think of anything better than a slice of this beef pot pie on a chilly fall night, can you? Yum!!