Ground Beef Pot Pie
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?
Servings: 6 servings
Calories: 441kcal
Cost: Recipe $10.73 / Serving $1.79
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.
Nutrition
Serving: 1serving | Calories: 441kcal | Carbohydrates: 28g | Protein: 18g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 933mg | Potassium: 457mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2544IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 3mg
