Easy Beef Pot Pie

Easy Beef Pot Pie

Campbell's Kitchen 0

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

Ingredients 50 m {{adjustedServings}} 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.
Tips & Tricks
Boxed Stuffing

With a few key ingredients, you can make a delicious stuffing in just 15 minutes.

Moist and Savory Stuffing

See how to make a simple, savory herb-seasoned stuffing.


  • Time-Saving Tip:
  • To thaw the vegetables, microwave on HIGH for 2 minutes.
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Reviews 29

  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 hand, and I added a lot of salt, pepper, & some garlic. I made my own pie crust recipe, and instead of 1 crust I made a 2 crust, and used a 8x8 pan. Here is the recipe. 2-2/3 cups flour, 1 t. salt, 1 cup shortening, 7-8 T.water. I always add 3/4 cup shredded cheddar cheese to my potpie crusts. Mix flour w/ salt, cut in shortening, add water 1T. at a time, form into ball Roll out


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 much gravy) and had a stronger thyme taste than i liked.


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 cooked potatoes into bite sizes. Mix in with the cooked veggies. Season veggies with salt/pepper/onion flakes/. Add 1 can of CREAM of Mushroom (vs. golden mush) to the pot and heat the soup on low. Add one 6oz plain yogurt. Heat and stir. Season the filling to taste. Should like the way the filling tastes all by itself. Then, one pie crust on bottom of pie ban. Place the cubed beef over the crust. I made a pot roast and cubed it so the beef was delicious. Pour filling over the beef. I added shredded cheddar on top of the filling and topped with the other pie crust. Cut an "+" into the top crust to vent. Cook til top crust is golden brown.