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This Ground Beef Pot Pie is simple, delicious and packed with veggies, tender ground beef and creamy potato soup. A golden brown and buttery, flaky crust to pull this ground beef pot pie recipe together. This cozy comfort food for dinner is so easy to make and is sure to the spot every time–the whole family will love it!

Ground beef pot pie slice on plate with fork.
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I grew up with my mom making the BEST chicken pot pie ever. I mean EVER.

Every time I came home from school and found out we were having it for dinner was the best.

Taking mom’s classic for a spin with some ground beef in this easy ground beef pot pie recipe. Simple, delicious and a food that brings me all the feels, now that is a meal worth repeating!

And if beefy, cozy dishes are what you crave, try this Tater Tot Shepherd’s Pie, Ground Beef Teriyaki or Ground Beef Pasta!

Why You Will Love This Ground Beef Pot Pie:

  • It is an easy way to add in the veggies. Pot pies are a comforting and cozy way to get extra veggies in. Carrots, peas, green beans, corn, or other veggies you may want to add in are the perfect compliment to this recipe.
  • It is so easy to make! Not only is this recipe easy to make, but it only requires simple minimal ingredients as well. Brown the beef, stir everything together and then assemble the pie. Using ready pie crust adds an extra convenience to this recipe as well. You are always welcome to make your own pie crust though as well!
  • Great to meal prep or make in advance. If you are big on getting things done ahead of time, this ground beef pot pie recipe is one you will love. Several ways to prep and make your life so much easier.

If you are a sucker for cozy ground beef recipes, then check out my ground beef pasta as well. If it’s the holiday season, this Puff Pastry Turkey Pot Pie from Sustainable Cooks is AMAZING.

Recipe Ingredients:

  • ground beef: I typically opt for sirloin. Use your favorite, whatever is on sale, or whatever you have on hand! You could also use another ground meat if you don’t have any beef. Turkey or ground chicken would be great as well!
  • refrigerated pie crust: biggest time saver is to just use store-bought pie crust. but if you have a great recipe and the time, make it! I am soooo the shortcut girl. The pie crust in this recipe should work well!
  • frozen mixed veggies: I thaw frozen mixed veggies as I like the texture and flavor better than canned. Use a combination of green beans, green peas, carrots and corn or your favorite combo in this beef pot pie recipe.
  • cream of potato soup: I truly believe this was what made my mom’s so good. Most pot pies seemed to use cream of chicken soup as a base, but hers used potato. It’s a game changer in my opinion. Make sure it is the condensed soup. I have not been able to easily get my hands on a lower sodium potato soup so if you know of one, let me know!
  • garlic: I opted for garlic powder in this recipe, but if preferred, you can use minced garlic cloves. I would use about 2-3.
  • thyme: I used dry but fresh thyme chopped up into the mix would be amazing as well!
  • salt and black pepper: I advise salting to your own taste once you have the veggie mixture ready. Condensed soups can pack a lot of salt and that may be enough for you. Add pepper starting about half a teaspoon and adding as desired.
  • egg: get that crust golden and flaky with an egg wash! If you have an egg allergy, milk, cream or even melted butter can be a good option for a substitute here.
  • some optional add-ins: you can add a drizzle of Worcestershire sauce to the veggie and meat mixture for a slightly bolder flavor. A little bit of freshly cheddar cheese can also make this recipe a whole new experience!

Step-By-Step Instructions:

Browned ground beef in skillet.
Mixed vegetables, cream of potato soup, seasoning and spoon in glass mixing bowl.
Mixed pot pie vegetable mixture in bowl with white spoon.
Ground beef added to bowl with other ingredients.
  • Heat a cast-iron skillet or nonstick skillet to medium-high heat. Add a drizzle of olive oil when the pan is heated and add the ground beef. Break into small pieces and then cook beef until browned and cooked through. Drain the beef of any excess oil and set aside..
  • In a medium bowl, stir together the potato soup, thawed vegetables, garlic, salt, pepper and thyme. Gently stir in the browned meat to fully incorporate.
Pie crust pressed into pie dish.
Pot pie with ground beef filling in pie dish over pie crust.
Top layer of pie crust added over top of pie.
Egg wash on top of pie crust in dish with slits added.
  • Gently place the bottom crust into a lightly oil sprayed, 9 inch pie dish.
  • Fill the crust with the veggie and ground beef mixture and spread it so that it is an even layer.
  • Place the top crust layer and fold it over the bottom crust, pinching crust layers together. Crimp how you desired.
  • Whisk the egg well with a teaspoon of warm water and brush over the the entire top layer of crust. Cut several small slits for venting in the middle of the crust.
  • Bake! Bake the beef pie uncovered in preheated oven, checking in at the 20 minute mark and adding foil around the outer crust if it is getting too dark. You can purchase pie crust protectors, as they are often called for this.
Ground beef pot pie fresh from the oven in pie dish.

Recipe Tips

  • If the edges of your crust start to brown too quickly, cover them in foil with a foil ring. I find that the edges are done at the 25 minute mark in my oven so I gently cover just the edges in foil and bake for another 10 minutes or so.
  • Prep this pot pie up to 24 hours before baking. If you are like me, you don’t have the energy to do a lot right before dinner time. I love making this beef pot pie recipe in the morning and then baking it just before dinner. Prepare as noted in the recipe card but wait until ready to bake before adding the egg wash!
  • You can use another ground meat in this recipe. Not a fan of beef? Only have ground turkey on hand? No problem! You can easily sub another beef variation in this recipe!
  • The egg wash is not 100% necessary so if you need to avoid eggs, know that you can skip it. If there is an allergy, you can easily use another ingredient in place of the egg. Melted butter, milk, cream, etc. Check out this list of egg wash alternatives!
Close up view of ground beef pot pie topped with chopped parsley.

Storage:

To store leftover beef pot pie, place in an airtight container for up to 3-4 days. You can reheat leftovers by microwaving individual pieces for about 2 minutes, baking at 350° for about 10-15 minutes. Or if you have another preference, go for it!

This recipe will freeze very well. Allow the pot pie to cool completely. Place in a freezer safe container and seal airtight. Freeze for up to 3 months, thawing overnight in the refrigerator.

Slice of ground beef pie on dish with chopped parsley over top.

Other Dinner Recipes:

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4.75 from 4 votes

Ground Beef Pot Pie

By: Lorie Yarro
This Ground Beef Pot Pie is simple, delicious and packed with veggies, tender beef and creamy potato soup. A golden brown and buttery, flaky crust to pull this ground beef pot pie recipe together. This cozy comfort food for dinner is so easy to make and is sure to the spot every time–the whole family will love it!
Slice of beef pot pie on plate topped with chopped parsley.
Pin Print
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients 

  • 1 15 oz. pie crust package (2, 9" pie crusts
  • 1 lb. ground beef
  • 2 cans Cream of Potato Condensed Soup (10.5 oz.)
  • 1 12 oz. package frozen mixed vegetables
  • 1 tsp garlic powder
  • 1 tsp thyme
  • ½ – ¾ tsp cracked pepper
  • sea salt to taste
  • 1 egg
  • 1 tsp water
  • olive oil
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Instructions 

  • Preheat oven to 400°F.
  • Heat a skillet to medium-high heat. Add a drizzle of olive oil and allow to heat up until glistening. Add ground beef and cook until browned, stirring occasionally.
  • If vegetables are not thawed, do so at this time, defrosting in the microwave.
  • Once beef is cooked, drain excess oil. Stir in a medium bowl along with soups, veggies, thyme, garlic, pepper and desired amount of salt.
  • Place one pie crust into the bottom of a 9 inch pie pan. Pour beef and vegetable mixture into crust and spread evenly. Top with second pie crust, folding the top crust over the bottom and then pressing together. Crimp and press the edges together to seal the pie.
  • Whisk the egg and water together and brush the top of the pie crust lightly. Make several slits in the top of the crust to vent.
  • Bake for about 30-40 minutes or until pie crust is golden brown.
  • Cool for several minutes before serving.

Notes

  • If the edges of your crust start to brown too quickly, cover them in foil with a foil ring. I find that the edges are done at the 25 minute mark in my oven so I gently cover just the edges in foil and bake for another 10 minutes or so.
  • Prep this pot pie up to 24 hours before baking. If you are like me, you don’t have the energy to do a lot right before dinner time. I love making this beef pot pie recipe in the morning and then baking it just before dinner. Prepare as noted in the recipe card but wait until ready to bake before adding the egg wash!
  • You can use another ground meat in this recipe. Not a fan of beef? Only have ground turkey on hand? No problem! You can easily sub another beef variation in this recipe!
  • The egg wash is not 100% necessary so if you need to avoid eggs, know that you can skip it. If there is an allergy, you can easily use another ingredient in place of the egg. Melted butter, milk, cream, etc. Check out this list of egg wash alternatives!

Nutrition

Calories: 434kcal, Carbohydrates: 32g, Protein: 19g, Fat: 25g, Saturated Fat: 9g, Cholesterol: 86mg, Sodium: 821mg, Potassium: 490mg, Fiber: 4g, Sugar: 2g, Vitamin A: 3189IU, Vitamin C: 7mg, Calcium: 55mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




3 Comments

  1. Debra Jensen says:

    4 stars
    Made this ☺️
    Thought I had a can of creme of potato soup at home, so only bought 3 cans…nope, lol. So I used a can of creme of celery.
    Split them up evenly.
    I didn’t really like it, but everyone else did.
    Guess we don’t all like the same things 💁‍♀️
    If I were to make it again…less thyme then is required..it was kind of strong.

    Reply
    1. Lorie says:

      My husband isn’t a huge fan of thyme either, glad it all worked out!

      Reply
  2. Sarah says:

    This pot pie recipe looks fantastic. I love pot pie but I don’t eat it very often. I would love to give this recipe a try as I’m sure it takes significantly better than the store-bought pies I usually eat. I will have to add this to my mealplan so I can give it a try, looking forward to it.

    Reply