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Home » Recipes » Beef

Ground Beef Pot Pie

Published: Sep 9, 2022 Last Updated: Dec 6, 2022 by Marye 1564 words. | About 8 minutes to read this article.

Easy ground beef pot pie is full of beef and mixed vegetables bathed in a rich, creamy sauce. Buttery refrigerated crescent roll dough is baked on top for a family dinner they'll love. Best of all, it's cooked and baked right in your favorite cast iron skillet for easy clean up.
Total time 55 minutes
Jump to Recipe Pin Recipe
Serving of pot pie on a plate with a text overlay for Pinterest.

Easy weeknight comfort food recipe that's done in less than an hour!

Overhead view of the finished recipe showing the golden crust.
Jump to:
  • ❤️ Why you'll love it
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥫 Storage
  • 📖 Variations
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 🍽️ Serve with...
  • 📞 The last word
  • Ground Beef Pot Pie

❤️ Why you'll love it

  • Six simple, low-cost ingredients
  • Ten minutes (or less) of prep time
  • No sides needed—that's the beauty of a pot pie!

This easy ground beef pot pie recipe is 1/10 on the difficulty scale but a 10/10 pure comfort food. And, if you've seen my old fashioned beef and noodles recipe you know how I feel about comfort food.

Whether you're a culinary pro looking for a quick, hearty meal (like this hamburger noodle casserole), or a newer cook looking to build some kitchen confidence, this homemade pot pie is the answer!

🧾 Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

Ingredients for ground beef pot pie.

🔪 Instructions

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

Steps showing how to make this recipe.
  1. In a large skillet, cook beef and onions.
  2. Add the mixed vegetables and potatoes.
  3. Stir in the cream of mushroom soup.
  4. Top with refrigerated crescent roll dough and bake.

🥫 Storage

Easy recipes AND delicious leftovers? Count me in!

Homemade beef pot pie is best served warm out of the oven, but leftovers are tasty the next day, too. Refrigerated in an airtight container, any extras will actually last for a couple of days.

You can also seal leftovers in plastic wrap and freeze them for up to three months!

Portion out small pieces of pot pie before freezing for easy lunches.

The best way to heat leftover beef pot pie is in the oven (or toaster oven) covered with foil. You can use the microwave, but the buttery pie crust or puff pastry dough may be a tad soggier that way.

Overhead view of a serving being removed from the skillet.

📖 Variations

  • Instead of lean ground beef, try ground turkey, pork, or sausage.
  • Make it a chicken pot pie by using leftover shredded chicken.
  • Use store-bought pie crust or dough if you prefer.
  • Stir in some Italian seasoning, garlic powder, or minced clove of garlic if you enjoy those flavor profiles.
  • You can use fresh vegetables or canned instead of frozen—whatever is easiest for you! Just make sure they're cut into smaller pieces to cook evenly (I'm looking at you, fresh carrots!)
  • Crescent roll dough adds such a delicious sweetness to the savory pie, but your favorite homemade flaky pie crust recipe would be great too. Or, use flattened canned biscuit dough, frozen pie crust, or pastry dough sheets.
  • If you don't like using canned ingredients, try my traditional white sauce recipe, and add some mushrooms and beef stock (or beef broth) to make your own cream of mushroom soup!
  • No skillet? No problem. Transfer everything to a baking dish or an (at least) 9-inch glass pie plate.
  • Out of heavy cream? That's fine: make an egg wash instead with a tablespoon or two of water and the white of one egg. Use it in place of the heavy cream.
  • Some people like to serve pot pie with some fresh parsley and a dollop of sour cream on top. I say, give me some red wine and my meal is complete!

💭 Things to know

Expert Tip: Homemade beef pot pie is moist and juicy already. Be sure to use lean ground beef or drain off any excess oil from the ground beef mixture left in your skillet.

  • Buy pre-diced onion near the produce section to make prep even faster!
  • You don't have to remove the skin from the potatoes as long as you use Yukon gold or red-skinned potatoes.
  • However, the skin from brown potatoes, like Russet potatoes, is a little too tough and not enjoyable to eat.
  • Don't forget to salt your water when boiling potatoes.
  • Instead of boiling the potatoes, you could use canned potatoes (homemade or store-bought) to turn this into a delicious one-dish casserole recipe!
  • Season your pot pie to taste after adding the soup! Condensed soups add salt, black pepper, and other flavors, so taste test right before adding the dough on top.
  • The heavy cream helps the top crust to get nice and shiny and crisp—it's a simple step that makes a tasty difference.
  • Vent the top crust by making a few holes or slits in it with a sharp knife. This allows excess steam to escape and keeps the crust crisp, not soggy.
  • Let the dish cool before cutting into it. Just like fruit pies, pot pie recipes are easier to scoop and portion out if the yummy meat and vegetable filling can thicken up a bit—that only happens as it cools.

👩‍🍳 FAQs

Can I use a second pie crust on the bottom?

To make this recipe as easy as possible, we don't use a bottom crust. If you have a second crust left over, I'd recommend making two pot pies and freezing one for another time!

However, if you really want to add a bottom crust, I would pre-bake the bottom crust almost completely in a pie dish first. Then, add the pot pie filling and top crust and bake again.

How much is one cup of onions?

Typically, one cup of diced onions is about one large white onion or two medium onions.

What does ground beef pot pie taste like?

It tastes like comfort food in a bowl, similar to a shepherd's or cottage pie recipe. It's loaded with savory beef, gravy, potatoes, and mixed veggies. Can't forget the classic, buttery crust topping! Yum!

A serving of of this dish on a white plate showing the vegetables and creamy sauce.

📚 Related recipes

  • Leftover holiday food? Use it up in this amazing Pot Roast Shepherd's Pie—so good, no one will know it's the remnants from last night's dinner... or, maybe they will, but they definitely won't be mad about it!
  • Chicken Pot Pie Skillet is made with yummy, soft biscuits, flavorful gravy, and comes together in just about 30 minutes—triple win!
  • With a Southern twist on traditional ingredients, peppery Smoked Sausage Shepherd's Pie is an easy meal full of fantastic flavor.
  • We love this Crescent Roll Taco Bake, too. If you have an extra can of crescent rolls give it a try.
  • Mac and Cheese with Pulled Pork
  • No Peek Chicken Recipe
  • Garlic Bread Casserole
  • Chicken Hash Brown Casserole

🍽️ Serve with...

  • Baked Brie Appetizer
  • 30-Minute Quick Dinner Rolls
  • Mashed Potatoes
  • Apple Spice Bundt Cake

📞 The last word

You'll also love this southern meatloaf recipe! Mmmmm!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

Closeup of a serving of pot pie for feature image.
4.67 from 9 votes

Ground Beef Pot Pie

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Easy ground beef pot pie is full of beef and mixed vegetables bathed in a rich, creamy sauce. Buttery refrigerated crescent roll dough is baked on top for a family dinner they'll love. Best of all, it's cooked and baked right in your favorite cast iron skillet for easy clean up.
Course Casserole,Main Dish - Ground Beef
Cuisine American - Vintage
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings:6
Calories:363
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Iron Skillet

Ingredients

  • 1-½ pounds ground beef
  • 1 cup onions, diced
  • 2 cups potatoes, cubed - you can leave the peels on if they are the yukon gold or red skinned types
  • 2 cups mixed vegetables, frozen or canned (drain)
  • 21 ounces cream of mushroom soup
  • Pinch of salt and pepper
  • 8 ounces crescent roll dough

I earn a commission from Instacart from qualifying purchases.

Instructions

  • Preheat oven to 375-degrees.
  • Add ground beef and onion to a cast iron skillet.
  • Sprinkle with salt and pepper and cook until the meat is browned and the onions are transparent.
  • Remove from heat.
  • Meanwhile boil the cubed potatoes until tender.
  • Drain.
  • Add the potatoes to the beef mixture in the skillet.
  • Add in the frozen vegetables.
  • Stir in the cream of mushroom soup until well blended.
  • Top with the crescent roll dough - you may need to trim the pieces that are too long and use them for the sides.
  • Cook for 30 minutes or until golden.
  • Brush with heavy cream if desired and return to the oven for 10 minutes. This will give the pot pie a glossy top.

Notes

Storage:
Cover leftovers with plastic wrap or place in an airtight container and refrigerate for 3 or 4 days. 
You can also freeze for 3 months or so.
Tips: 
  • Use lean ground beef or drain off any excess fat from the ground beef mixture. left in your skillet.
  • Buy pre-diced onion near the produce section to make prep even faster!
  • You don't have to remove the skin from the potatoes as long as you use Yukon gold or red-skinned potatoes.
  • However, the skin from brown potatoes, like Russet potatoes, is a little too tough and not enjoyable to eat.
  • Don't forget to salt your water when boiling potatoes.
  • Instead of boiling the potatoes, you could use canned potatoes (homemade or store-bought) to turn this into a delicious one-dish casserole recipe!
  • Season your pot pie to taste after adding the soup! Condensed soups add salt, black pepper, and other flavors, so taste test right before adding the dough on top.
  • The heavy cream helps the top crust to get nice and shiny and crisp—it's a simple step that makes a tasty difference.
  • Vent the top crust by making a few holes or slits in it with a sharp knife. This allows excess steam to escape and keeps the crust crisp, not soggy.
  • Let the dish cool before cutting into it. Just like fruit pies, pot pie recipes are easier to scoop and portion out if the yummy meat and vegetable filling can thicken up a bit—that only happens as it cools.

Nutrition Facts

Calories: 363kcal | Carbohydrates: 43g | Protein: 17g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 1059mg | Potassium: 709mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3083IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 3mg

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

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