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?
Recipe: $10.66 | Per Serving: $1.79 | Servings: 6
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, although my Easy Chicken Pot Pie is pretty simple too.
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.
From the filling made of well-seasoned ground beef and vibrant vegetables to the flaky pie crust on top, this is a delicious, wholesome pot pie that's sure to become a family favorite.
Using ground beef instead of beef stew meat also helps to keep this recipe frugal. We also use this trick in our Poor Man's Beef Stew.
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🍯 Why This Recipe Works
- Everyone loves it. I've cooked this easy 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.
- Basic ingredients. We use a lot of simple ingredients and basic seasonings to bring a lot of flavor to this dish. This is a great recipe to add to a Healthy Grocery List On a Budget. Protein, veggies, and deliciousness in every bite.
- One pan recipe. Make everything in this one skillet and bake until golden. Perfect for keeping your cleanup minimal.
🥘 Ingredients
Ingredient Notes:
Ground Beef- For the meaty filling inside, you will need some ground beef. You can use any fat percentage, just make sure to drain the grease after the beef is cooked.
If you have more ground beef to use, try our Walking Taco Casserole, Homemade Hamburger Helpert, and Tater Tot Corn Casserole!
Pie Crust- Use premade pie crust or storebought pie crust, depending on what's easier or what you have on hand.
Chicken Broth- We prefer to use chicken broth instead of beef broth because it helps to make the flavor less intense, but either broth will work fine.
Egg Wash- To make an egg wash, you'll need an egg and some water. Brushing it on top of the crust will make it golden brown once baked.
For specific ingredients and measurements, please see the recipe card below.
🔪 Instructions for Ground Beef Pot Pie
Step 1: 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.
Step 2: Stir in the salt, pepper, Italian seasonings, thyme, and Worcestershire sauce.
Step 3: Stir in the mixed frozen veggies.
Step 4: Add in 1 ½ cups of chicken broth.
Step 5: Stir in the cream of mushroom soup until well mixed.
Step 6: 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.
Step 7: 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.
Step 8: Preheat your oven to 350 degrees F.
Step 9: Top your pie filling with a pie crust and press the edges of the crust into the skillet, remembering to cut a vent.
Step 10: Brush the top of the crust with the egg wash.
Step 11: Bake at 350 degrees F for 30 minutes until the crust is golden brown.
Step 12: Let sit for 10 minutes to thicken before serving.
🍴 Recipe Tips
- Enhancing Flavor: While this hamburger pot pie is delicious on its own, adding drained and rinsed canned potatoes can make it even more filling and satisfying. Add them in just before simmering and thickening the mixture.
- Quick Assembly: When placing the pie crust on top, it's important to work quickly, as the crust softens as it warms, making it more difficult to handle. Use a butter knife to push the edges down into the pie or curl them for a more traditional pie crust appearance. Choose the method that works best for you.
💭 Recipe FAQs
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.
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.
Bottom crusts do not cook at the same speed as the filling and top and would be raw or doughy when finished.
❤️ More Delicious Ground Beef Recipes
If you tried this Ground Beef Pot Pie, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Ground Beef Pot Pie
Ingredients
Ground Beef Pot Pie
- 2 Tablespoons olive oil ($0.28)
- 1 pound ground beef ($4.97)
- 1 small onion, diced ($0.90)
- 3 stalks celery, chopped ($0.54)
- 1 teaspoon salt ($0.01)
- ½ teaspoon ground black pepper ($0.04)
- 1 teaspoon Italian seasoning ($0.08)
- ½ teaspoon dried thyme ($0.04)
- 1 Tablespoon Worcestershire sauce ($0.08)
- 1 bag (12oz) frozen mixed veggies ($0.98)
- 2 cups chicken broth, divided ($0.50)
- 1 can (10.5oz) cream of mushroom soup ($0.64)
- ¼ cup cornstarch ($0.16)
- 1 prepared pie crust ($1.49)
Egg Wash
- 1 large egg ($0.15)
- 1 Tablespoon water ($0.00)
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
- Add drained and rinsed canned potatoes for extra filling just before simmering.
- Work quickly with the pie crust as it softens when warmed. Use a butter knife to shape the edges.
- Store in the fridge for up to 3 days after cooling in an airtight container, avoiding storing cast iron pans in the fridge.
Kayli says
Can I use beef broth instead of chicken? I’m sure it wouldn’t taste much different. I’m just curious why you would use chicken in a beef recipe?!? Thanks!
Nicole says
You can use either one! I usually always have chicken broth on hand because it's my go-to, but both work fine.
I just prefer chicken to beef broth because I find beef broth a bit overpowering in flavor. 🙂