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?
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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 You'll Love This Recipe
- Everyone loves it. This easy pot pie is always a hit, even with picky eaters. It's one of those meals that has everyone asking for seconds.
- Basic ingredients. Simple ingredients and pantry seasonings come together for big flavor. It's a great addition to a healthy grocery list on a budget, with protein and veggies in every bite.
- One pan meal. Everything is made in a single skillet and baked until golden, keeping cleanup quick and easy.
🛒 Ingredients
Ground beef. Forms the hearty filling. Any fat percentage works, just be sure to drain the grease after cooking.
If you have extra ground beef, try our Walking Taco Casserole, Homemade Hamburger Helper, or Tater Tot Corn Casserole!
Pie crust. Use Homemade Pie Crust or a store bought crust, depending on what you have on hand.
Chicken broth. We prefer chicken broth for a milder flavor, but beef broth works just fine too.
Egg wash. Made with an egg and a little water. Brushing it on the crust helps it bake up golden brown.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use frozen vegetables. Frozen mixed veggies are cheaper than fresh and save prep time.
Swap proteins if needed. Ground turkey or sausage can replace ground beef when they're on sale.
Buy store-brand soup and broth. Generic cream soups and broth work perfectly and cost less. I use Better Than Bullion to reduce my broth prices at home.
🥄 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.
👩🏻🍳 Expert Tips
- Boost the filling. For an even heartier pot pie, add drained and rinsed canned potatoes. Stir them in just before simmering and thickening the filling.
- Work quickly with the crust. Pie crust softens as it warms, so place it on the skillet promptly. Use a butter knife to tuck the edges down into the pan or curl them for a classic pie crust look.
❄️ Storage, Reheating & Make Ahead
Storage: Allow the pot pie to cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Avoid storing food directly in the cast iron.
Reheating: Reheat leftovers in the oven at 325°F until warmed through, or microwave individual portions until hot.
Make Ahead: Prepare the filling up to a day in advance and refrigerate. Add the pie crust and bake just before serving for best texture.
🥗 Side Dishes or Pairing Ideas
Serve this ground beef pot pie with a simple green salad, steamed green beans, or roasted carrots for balance. It also pairs well with buttered rolls, biscuits, or a light fruit salad to round out the meal.
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❓ 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 Recipes You'll Love
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🐝 If you tried this Ground Beef Pot Pie, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd 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 (12 ounces) frozen mixed vegetables - ($0.98)
- 2 cups chicken broth, divided - ($0.50)
- 1 can (10.5 ounces) 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
- Cook the filling. Heat the olive oil in a cast iron skillet over medium heat. Add the ground beef, onion, and celery and cook until the beef is browned and the onion is soft. Drain excess grease if needed.
- Season the mixture. Stir in the salt, black pepper, Italian seasoning, dried thyme, and Worcestershire sauce until well combined.
- Add vegetables and liquids. Stir in the frozen mixed vegetables, 1 ½ cups of the chicken broth, and the cream of mushroom soup.
- Thicken the filling. In a small bowl, whisk the remaining ½ cup chicken broth with the cornstarch until smooth. Stir the slurry into the skillet. Bring the mixture to a boil and cook for 5 minutes, stirring constantly, then remove from the heat.
- Preheat the oven. Preheat the oven to 350°F.
- Top with crust. Place the pie crust over the skillet, pressing the edges into the pan. Cut a small vent in the center of the crust.
- Add egg wash. Whisk together the egg and water and brush over the top of the crust.
- Bake. Bake for 30 minutes, until the crust is golden brown.
- Rest and serve. Let the pot pie rest for about 10 minutes to thicken before serving.
Notes
- Extra hearty option. Add drained and rinsed canned potatoes just before simmering for a more filling pie.
- Crust handling. Work quickly with the pie crust, as it softens as it warms. A butter knife helps shape the edges.
- Storage. Transfer leftovers to an airtight container and refrigerate for up to 3 days. Avoid storing cast iron pans in the refrigerator.
Nutritional Information
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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. 🙂