Easy Beef Pot Pie

This easy pot pie has chunks of juicy beef and a variety of vegetables mixed with a creamy mushroom gravy and baked in a flaky pie crust. Full of flavor and a sure crowd-pleaser! For more dinner recipes, check out this Cheeseburger Macaroni Casserole.

Prep Time 15

Cook Time 35

Total Time 50

Servings 6

Baking Temp 400°F

Equipment

Large mixing bowl
9-inch pie pan

Ingredients

2 cups frozen southern-style hash browns, thawed
1 1/2 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

Instructions

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.

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