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.
2cups potatoescubed - you can leave the peels on if they are the yukon gold or red skinned types
2cupsmixed vegetablesfrozen or canned (drain)
21ouncescream of mushroom soup
Pinchof salt and pepper
8ouncescrescent roll dough
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.
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.
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.