Jump to Recipe

This post may contain affiliate links.

This post may contain affiliate links.

This Ground Beef Pot Pie is simple, delicious and packed with veggies, beef and creamy potato soup. A 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!

Beef Pot Pie on plate with parsley
Save this recipe!
Enter your email and I’ll send it to you, plus get new recipes from me regularly!
Please enable JavaScript in your browser to complete this form.

Table of Contents

Beef. It’s what’s for dinner.

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 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 or Ground Beef Pasta!

Why You Will Love This Ground Beef Pot Pie:

  • 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 Sunday meal prepper, just cook the beef on Sunday and the day you make the recipe will be a matter of mixing the ingredients and assembling.
    • If you like to prep a meal for the family, you can assemble the pie early in the day and then it is ready to pop in the oven in the evening. This is my favorite way to do it. All the dirty work is done early on.
  • 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! 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!

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.

Beef pot pie with fork on plate with napkin.

What you need to make this recipe:

  1. 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!
  2. refrigerated pie crust: biggest time saver is to just buy one pre-made. but if you have a great recipe and the time, make it! I am soooo the shortcut girl.
  3. frozen mixed veggies
  4. 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.
  5. egg: get that crust golden and flaky with an egg wash!
  6. garlic
  7. thyme: I used dry but I am sure freshly chopped thyme would be great.
Forkful of pot pie on plate.

How to make this Beef Pot Pie Recipe:

Easy does it, friends. If it takes too much work or time, you all know I am NOT making it. So here is all you have to do:

  1. Brown and drain the beef.
  2. Mix together the beef, soups, veggies, garlic, and thyme.
  3. Press the bottom layer of the crust in a pie dish, fill with beef and veggie filling.
  4. Top with remaining crust layer and pinch crust layers together. Brush top with egg.
  5. Bake!

That’s about it. I know you can handle this!

Beef Pot Pie with Fork.

Recipe Tips and 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.
  • I am no expert in pie crusts, so any time I work with one, I swear I feel like I am a deer in head lights. Even when I think I am crimping the two layers together, I still never seem to pinch them tight enough. Thanks to youtube, I no longer have to have a pie come out looking like the top and bottom layer are not connected. Check this video out!
  • The egg wash is not 100% necessary so if you need to avoid eggs, know that you can skip it.

Other Dinner Recipes:

HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!

Tap stars to rate!
5 from 3 votes

Ground Beef Pot Pie

By: Lorie Yarro
This Ground Beef Pot Pie is simple, delicious and packed with veggies, beef and creamy potato soup. A 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!
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 1/2 tsp garlic powder
  • 1 tsp thyme
  • 1/2 – 1 tsp cracked pepper
  • sea salt to taste
  • 1 egg
  • 1 tsp water
  • olive oil
Save this recipe!
Enter your email and I’ll send it to you, plus get new recipes from me regularly!
Please enable JavaScript in your browser to complete this form.

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.
  • Press one pie crust into the bottom of a pie pan. Pour beef and vegetable mixture into crust and spread evenly. Top with second pie crust. Crimp and press the edges together to seal the pie. (see video above in post for visual.)
  • 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.
  • I am no expert in pie crusts, so any time I work with one, I swear I feel like I am a deer in head lights. Even when I think I am crimping the two layers together, I still never seem to pinch them tight enough. Thanks to youtube, I no longer have to have a pie come out looking like the top and bottom layer are not connected. Check this video out!
  • The egg wash is not 100% necessary so if you need to avoid eggs, know that you can skip it.

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.

Did you enjoy this recipe? Have a question?Leave a comment below!

Shop This Post:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




1 Comment

  1. 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