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    Home » Recipes » One Pot Meals

    Published: May 10, 2021 by Nicole This post may contain affiliate links.

    Ground Beef Pot Pie

    Jump to Recipe Print Recipe
    promotional graphic for Lemon Poppy Seed Muffins

    This ground beef pot pie is simple and easy to make. A savory, meaty filling packed with veggies and flavor and topped with a golden buttery crust, what else could you want?

    above view, looking down at a cast iron skillet full of ground beef pot pie with a spoon in a section of missing pie and pie placed on a plate below

    We love to eat pot pies around here and I love them because they're so easy to make. Using frozen veggies and a storebought crust this ground beef pot pie with cream of mushroom soup is as easy as it gets.

    This cast iron skillet pot pie is cooked together in one large skillet, the flavors really have time to develop before baking, which is ideal for a flavorful pie.

    I've cooked this easy ground beef pot pie on several occasions and it's always a hit, especially with my picky eater who always begs for second helpings. This ground beef pie is a huge hit in my house and I'm sure it will be in yours too.

    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe
    a spoon scooping up a serving of ground beef pot pie, revealing the inside textures and veggies

    🥘 Ingredients

    • Ground Beef
    • Onion
    • Olive Oil
    • Cream of Mushroom Soup
    • Frozen Mixed Veggies
    • Pie Crust
    • Celery
    • Ground Black Pepper
    • Salt
    • Italian Seasonings
    • Dried Thyme
    • Worcestershire Sauce
    • Cornstarch
    • Chicken Broth
    • Egg Wash (1 Egg+Water)

    For the exact amounts needed, please see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • 12 inch cast iron skillet
    • Measuring cups
    • Measuring spoons
    • Wooden spoon
    • Pastry brush

    🔪 Instructions

    Check out how to make ground beef pot pie with these simple step-by-step instructions:

    Heat olive oil in a 12 inch cast-iron skillet over medium heat. Add in and cook the ground beef, celery, and onions until the ground beef is browned and the onion is soft. Drain grease if needed.

    Stir in the salt, pepper, Italian seasonings, thyme, and Worchestershire sauce.

    Stir in the mixed frozen veggies.

    sauteed veggies and browned beef for ground beef pot pie

    Add in 1 ½ cups of chicken broth.

    Stir in the cream of mushroom soup until well mixed.

    In a small bowl whisk together ½ cup of chicken broth with the cornstarch to create a slurry. Stir the slurry into the pot pie filling.

    thickened filling for ground beef pot pie

    Bring the mixture to a boil and allow to boil over medium heat for 5 minutes, stir constantly to avoid bits from sticking to the bottom of the pan. Remove from heat.

    Preheat your oven to 350 degrees F.

    Top your pie filling with a pie crust and press the edges of the crust into the skillet, remembering to cut a vent.

    pie crust on ground beef pot pie filling in cast iron skillet

    Brush the top of the crust with the egg wash.

    Bake at 350 degrees F for 30 minutes until the crust is golden brown.

    Let sit for 10 minutes to thicken before serving.

    baked ground beef pot pie in skillet

    🍴 Recipe Tips

    This hamburger pot pie tastes fabulous as is but if we want a little "something extra" to add into the pot pie to make it more filling, we often add in drained and rinsed canned potatoes. We add these in right after everything else has cooked and just before we let the mix simmer and thicken before topping with the crust and baking.

    When trying to get the pie crust on top, working quickly is of the essence as the crust softens as it warms, making it harder to maneuver. Usually, I try to push the edges down into the pie using a butter knife, but curling the edges to look more like an actual pie crust can be done as well. Whichever you prefer.

    💭 FAQs

    What should I serve with pot pie?

    This cast iron pot pie goes great with cooked veggies like steamed green beans or a cold side salad. Even serving it with mashed potatoes or white rice can help to make it a more filling meal and soak up some of the juicy flavors.

    How long is leftover ground beef pot pie good for?

    This pot pie can be stored in the fridge for up to 3 days after it's been cooled. I recommend transferring it to an airtight container in the fridge. It's not recommended to store cast iron pans in the fridge.

    an upclose view of the gravy filled pot pie with ground beef and veggies

    More ground beef recipes to try

    • Instant Pot Ground Beef
    • Simple Meatloaf Recipe with Oatmeal
    • Poor Man’s Stew
    • Meatloaf Without Eggs
    • Easy Cheeseburger Macaroni Skillet
    • Tater Tot Casserole With Corn (Hotdish)
    • Easy Shepherd’s Pie with Instant Mashed Potatoes

    📖 Recipe

    a spoon ladeling out a serving of ground beef pot pie from a cast iron skillet
    Print Recipe
    4.67 from 3 votes

    Ground Beef Pot Pie

    This ground beef pot pie is simple and easy to make. A savory meaty filling packed with veggies and flavor and topped with a golden buttery crust, what else could you want?
    Prep Time 10 mins
    Cook Time 1 hr
    Cool 10 mins
    Total Time 1 hr 20 mins
    Servings: 6
    Calories: 199kcal
    Cost Recipe $9.14 / Serving $1.52
    Prevent your screen from going dark

    Equipment

    • 12-inch Cast Iron Skillet
    • Measuring Cups
    • Measuring Spoons
    • Wooden Spoon
    • Pastry Brush

    Ingredients

    • 1 lb ground beef ($3.37)
    • 1 small onion, diced ($0.70)
    • 2 tablespoon olive oil ($0.26)
    • 1 can (10.5oz) cream of mushroom soup ($0.58)
    • 1 bag bag (12oz) frozen mixed veggies ($1.00)
    • 1 pie crust ($1.49)
    • 3 stalks celery ($0.36)
    • ½ teaspoon pepper ($0.05)
    • 1 teaspoon salt ($0.10)
    • 1 teaspoon Italian seasoning ($0.10)
    • ½ teaspoon dried thyme ($0.05)
    • 1 tablespoon Worcestershire sauce ($0.30)
    • ¼ cup cornstarch ($0.09)
    • 2 cups chicken broth, divided ($0.61)

    Egg wash

    • 1 egg ($0.08)
    • 1 tablespoon water ($0.00)
    US Customary - Metric

    Instructions

    • In a cast iron, cook olive oil over medium heat. Add ground beef, onion, and celery, and cook until ground beef is browned and onion is soft. Drain grease if needed.
    • Stir in seasonings and Worcestershire sauce.
    • Stir in mixed frozen veggies.
    • Add in 1 ½ cups chicken broth.
    • Stir in mushroom soup.
    • In another bowl, stir ½ cup chicken broth with cornstarch and whisk until blended slurry. Stir the slurry into the pie filling.
    • Bring the mixture to a boil and allow to boil for 5 minutes while stirring constantly. Remove from heat.
    • Preheat oven to 350F degrees F.
    • Top the cast iron with a pie crust, pressing the edges of the crust into the pan. Remember to cut a vent at the top.
    • Mix egg and water in a bowl to create egg wash. Brush top of crust with the egg wash.
    • Bake at 350 F for 30 min until the crust is golden
    • Let sit for 10 minutes to thicken and cool before serving.

    Notes

    Recipe Tips

    This hamburger pot pie tastes fabulous as is but if we want a little "something extra" to add into the pot pie to make it more filling, we often add in drained and rinsed canned potatoes. We add these in right after everything else has cooked and just before we let the mix simmer and thicken before topping with the crust and baking.
    When trying to get the pie crust on top, working quickly is of the essence as the crust softens as it warms, making it harder to maneuver. Usually, I try to push the edges down into the pie using a butter knife, but curling the edges to look more like an actual pie crust can be done as well. Whichever you prefer.

    Storage

    This pot pie can be stored in the fridge for up to 3 days after it's been cooled. I recommend transferring it to an airtight container in the fridge. It's not recommended to store cast iron pans in the fridge.

    Nutritional Information

    Serving: 2scoops | Calories: 199kcal | Carbohydrates: 7.7g | Protein: 17.8g | Fat: 10.7g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 5.3g | Trans Fat: 0.1g | Cholesterol: 7.7mg | Sodium: 810.5mg | Potassium: 433.2mg | Fiber: 1.3g | Sugar: 1.4g | Vitamin A: 20.5IU | Vitamin C: 2.8mg | Calcium: 35.3mg | Iron: 2.5mg
    Author NicoleDurham
    Course dinner, Main Course
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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