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There's something so comforting about a pot pie, especially this Easy Beef Pot Pie. Maybe it's the golden brown crust, maybe it's the rich gravy with chunks of beef and vegetables? Or, maybe that it's ready to serve in less than an hour? A shortcut to make it even quicker- cook the potato in the microwave- if you use a thin-skinned potato (like Yukon gold) you won't even have to peel it! Condensed golden mushroom soup brings the flavors of beef stock and mushroom to the gravy as it simmers with the browned sirloin. Top with refrigerated pie crust and bake. Easy Beef Pot Pie is a simple dish that you'll feel good about serving!
Heat the oven to 400°F. While the oven is heating, season the beef with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until browned.
Stir in the potatoes, vegetables, soup, water, Worcestershire and thyme. Spoon the beef mixture into a 9-inch pie plate. Place the pie crust over the beef mixture and crimp the edges to seal. Cut slits in the top of the crust with a knife.
Bake for 35 minutes or until the beef mixture is hot and the crust is golden brown.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.