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 minutes
Cook Time 35 minutes
Total Time 50 minutes
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
  • 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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