This 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?
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.