This Ground Beef Pot Pie is simple, comforting, and loaded with vegetables, tender browned beef, and creamy condensed potato soup. A golden, buttery, flaky crust brings everything together for an easy family-friendly dinner that hits the spot every time.
I grew up on my mom’s chicken pot pie—hands down the best. Turning that classic into a beef version brings the same cozy comfort with a slightly heartier flavor.
This easy ground beef pot pie is simple to prepare and uses pantry-friendly ingredients. Brown the meat, mix it with thawed vegetables and condensed potato soup, fill a pie crust, and bake until the crust is golden. It’s a convenient dinner that’s great for weeknights and feeds a crowd.
Why You Will Love This Ground Beef Pot Pie:
- Easy way to add veggies. Pot pies are a comforting vehicle for vegetables—carrots, peas, green beans, and corn work especially well in this filling.
- Fast and approachable. The method is straightforward: brown the beef, combine the filling, and assemble the pie. Using refrigerated pie crust saves time but homemade crust also works nicely.
- Make-ahead friendly. Assemble up to a day in advance and bake when you’re ready, or freeze a fully cooled pie for longer storage.
Recipe Ingredients:
- Ground beef: Use 80/20 or leaner if you prefer. Ground turkey or chicken can be substituted.
- Refrigerated pie crust: A two-crust package for a 9-inch pie saves time; homemade crust is optional.
- Frozen mixed vegetables: Thaw before mixing. A blend of peas, carrots, green beans, and corn is ideal.
- Condensed cream of potato soup: This creates a rich, creamy base—use the condensed variety.
- Garlic: Garlic powder is used here, or substitute 2–3 minced fresh cloves.
- Thyme: Dried or fresh, to taste.
- Salt and black pepper: Adjust seasoning after combining, since condensed soup can be salty.
- Egg (for egg wash): Whisk with a teaspoon of warm water for a glossy crust. Substitute milk, cream, or melted butter if needed.
- Optional add-ins: A splash of Worcestershire sauce or a handful of shredded cheddar brightens the filling.
Step-By-Step Instructions:
- Preheat oven to 400°F (204°C).
- Brown the beef: Heat a skillet over medium-high, add a drizzle of olive oil, then add the ground beef. Break it up and cook until browned and cooked through. Drain excess fat.
- Mix the filling: In a medium bowl, combine the condensed cream of potato soup, thawed mixed vegetables, garlic, thyme, pepper, and salt to taste. Stir in the cooked beef until evenly mixed.
- Assemble the pie: Place one crust into a lightly oiled 9-inch pie dish. Pour the filling into the crust and spread it evenly. Top with the second crust, fold and seal the edges, then crimp to finish.
- Egg wash and vents: Whisk one egg with 1 teaspoon warm water and brush the top crust. Cut several small slits to vent steam.
- Bake: Bake uncovered for 30–40 minutes, or until the crust is golden brown. If edges brown too quickly, cover them with foil for the remaining bake time.
- Rest: Cool for a few minutes before slicing and serving.
Recipe Tips
- Prevent over-browning: If the crust edges brown too soon, loosely cover them with foil for the last 10–15 minutes of baking.
- Make ahead: Assemble the pie up to 24 hours before baking; add the egg wash just before you put it in the oven.
- Meat swaps: Ground turkey, chicken, or a plant-based ground meat can replace beef.
- Egg-free option: Skip the egg wash or brush with melted butter, milk, or cream for a golden top.
Storage:
Store leftovers in an airtight container for 3–4 days. Reheat individual slices in the microwave for about 2 minutes or warm the pie in a 350°F (175°C) oven for 10–15 minutes. To freeze, cool completely, wrap or place in a freezer-safe container, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Other Dinner Recipes:
- THE EASIEST SLOW COOKER POT ROAST
- SIMPLE BEEF AND SHELLS SKILLET DINNER
- SIMPLE TURKEY PEPPER SKILLET
- 15 MINUTE STEAK AND BROCCOLI SHEET PAN DINNER
- EASY CHICKEN STUFFED POBLANO PEPPERS
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Ground Beef Pot Pie
Ingredients
- 1 (15 oz) pie crust package (2, 9″ crusts)
- 1 lb ground beef
- 2 cans condensed cream of potato soup (10.5 oz each)
- 1 (12 oz) package frozen mixed vegetables, thawed
- 1 tsp garlic powder (or 2–3 cloves fresh garlic)
- 1 tsp thyme
- ½–¾ tsp cracked black pepper
- Sea salt to taste
- 1 egg
- 1 tsp warm water
- Olive oil for cooking
Instructions
- Preheat oven to 400°F (204°C).
- Heat a skillet over medium-high and add a drizzle of olive oil. Brown the ground beef, breaking it up, then drain excess fat.
- If vegetables are still frozen, thaw in the microwave or under cold running water and drain.
- Combine the cooked beef with the condensed potato soup, thawed vegetables, garlic, thyme, pepper, and salt in a medium bowl.
- Press one pie crust into a greased 9-inch pie pan. Pour in the beef and vegetable filling and spread evenly. Top with the second crust, fold and seal the edges, and crimp.
- Whisk the egg with 1 teaspoon warm water and brush the top crust. Cut several slits for steam to escape.
- Bake for about 30–40 minutes until the crust is golden. If edges brown too quickly, tent with foil.
- Let the pie rest for a few minutes before slicing.
Notes
- If the crust edges brown too fast, cover them with foil for the last 10–15 minutes of baking.
- Assemble the pie up to 24 hours ahead and refrigerate; add the egg wash right before baking.
- Substitute other ground meats if preferred.
- The egg wash is optional—use melted butter, milk, or cream as alternatives.
Nutrition
Nutrition information is an approximation.
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