Easy Beef Pot Pie

Easy Beef Pot Pie


"Convenient cooked beef and vegetables bound with a creamy mushroom gravy are tucked into a flaky pie crust."


50 m servings
Serving size has been adjusted!

Original recipe yields 4 servings


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  • Prep

  • Cook

  • Ready In

  1. Heat the oven to 400 degrees F. Let the pie crust stand at room temperature for 15 minutes or until it's easy to handle.
  2. Put the potatoes, vegetables and beef in a 9-inch deep-dish pie plate or 1 1/2-quart baking dish.
  3. Stir the soup, water, Worcestershire and thyme in a medium bowl. Pour the soup mixture over the beef mixture. Gently put the pie crust over the beef mixture. Crimp or roll the edges to seal it to the dish. Cut slits in the crust with a knife.
  4. Bake for 35 minutes or until hot and the crust is golden brown.


  • Time-Saving Tip:
  • To thaw the vegetables, microwave on HIGH for 2 minutes.
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  1. 34 Ratings


This recipe turned out quite tasty. I made a couple of changes though. Instead of 1/3 cup water I filled 1/2 of the soup can with milk. I used cream of mushroom soup since that was all I had on ...

Very good overall. When I make it again, I would use less thyme and add more liquid. I followed the recipe except for using milk instead of water. The finished pot pie was on the dry side (not...

It's an awesome base start. Filling: I put 1/2 c. water in a sauce pan and cooked frozen "steamer" veggies package (corn/peas/beans medley). Drain. Return veggies to the pot. Cut up canned c...