Beef Pot Pie

5 from 1 vote

Beef Pot Pie is a hearty, warming, and easy to make meaty meal. In less than an hour you can have a hot, savory pot pie filled with protein and veggies baked between a flaky crust.

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: American

Servings:

Calories: 501kcal

Author: Jennifer Fishkind

Ingredients

3 tablespoons salted butter
1 pound stew meat cut into ½ inch cubes
15 ounces can Veg-All or other mixed vegetables drained
10.5 ounces can condensed cream of mushroom soup
2 crust (2 9-inch) refrigerated pie crusts room temperature
1 large egg whisked

Instructions

Preheat the oven to 400 degrees Fahrenheit and be sure that your pie crusts are set out to warm up.
Heat up a large skillet to medium high heat and melt the butter in the skillet.
Brown the stew meat in the butter on each side, about 2-3 minutes. You don’t need to cook it through completely, simply be sure that it has been browned on each side.
Add in the mixed vegetables, condensed cream of mushroom soup and stir together with the beef.
Bring the mixture just to a simmer so that it fully combines and becomes smooth and then remove from the heat.
Roll out one of the pie crusts with a rolling pin and then place it in a 9 inch pie pan, preferably glass. The crust should not have any holes in it but should reach beyond the edge of the pan slightly.
Pour the meat mixture into the pie crust and then top with the other pie crust. You shouldn’t need to roll that one with a rolling pin, simply unroll it and place it on top.
Crimp the edges of the pie crusts together all around the pie pan to seal in the filling.
Brush the top and edge of the crust with the whisked egg and then use a knife to cut slits in the top of the pie crust. If you have extra egg you can discard it.
Bake for 25-35 minutes or until the pie crust turns golden brown. If the edges begin to brown early you can cover them with aluminum foil so that they don’t burn.
Let cool for at least 5 minutes before serving hot.

Notes

Storage:

To Store: Leftover Beef Pot Pie should be cooled completely and stored in an airtight container in the refrigerator for 3-4 days.
To Freeze: Leftovers can be stored in the freezer for 2-3 months if well wrapped.
To Reheat: Reheat in the oven or microwave until heated through.

Tips:

Before starting, be sure that your pie crusts are set out on the counter to warm up.
You can use any can of mixed vegetables that you prefer. Veg-All is a good option because it includes potatoes which adds some substance to the pot pie mixture.
If you have extra egg after brushing your crust you can discard it.

Nutrition