Ingredient List
For the Pot Pie:
  • 2 cups frozen southern-style hash browns, thawed
  • 1 ½ cups cooked beef cubes
  • 2 cups frozen mixed vegetables, thawed
  • 1 can (10.5 ounces) condensed golden mushroom soup
  • ⅔ cup water
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme leaves
  • 1 box (15 ounces) refrigerated pie crust, at room temperature
For the Pot Pie
  • In a large mixing bowl, combine hashbrown cubes, beef cubes, mixed vegetables, soup, water, Worcestershire sauce and thyme leaves.

  • Unroll the first pie crust and fit it into the bottom of the 9-inch pie pan. Transfer beef mixture to the pie pan. Gently unroll the second pie crust over the beef mixture and crimp the edges to seal. Cut 3 or 4 slits in the top crust with a knife to vent.

  • Bake for 35 minutes or until the crust is golden brown and the center reaches 165°F on a food thermometer.

  • Allow pot pie to rest for 5-10 minutes before cutting into 6 pieces and serving.

  • Image: Easy Beef Pot Pie.

    You might also enjoy our Miniature Pot Pies or this Chicken Pot Pie recipe.

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