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5 from 2 votes

Beef Pot Pie

Simple, delicious and packed with veggies, beef and creamy potato soup. Cozy comfort food for dinner that hits the spot every time!
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 434kcal
Author: Lorie Yarro


  • 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


  • 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.


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