Easy Beef Pot Pie
Recipe from Campbell's

Convenient cooked beef and vegetables bound with a creamy mushroom gravy are tucked into a flaky pie crust.



by 6  people


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Servings: 4
Prep Time: 15 mins
Total Time: 50 mins
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Ingredients
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    1/2 15  ounce package 
    refrigerated pie crust (1 crust)
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    2   cups 
    diced cooked potatoes
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    1  10  ounce package 
    frozen mixed vegetables, thawed (about 2 cups)
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    1 1/2  cups 
    diced cooked beef
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    1  10 3/4 ounce can 
    Campbell's® Condensed Golden Mushroom Soup
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    1/3  cup 
    water
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    1   teaspoon 
    Worcestershire sauce
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    1   teaspoon 
    dried thyme leaves, crushed

Directions
1.
Heat the oven to 400 degrees F. Let the pie crust stand at room temperature for 15 minutes or until it's easy to handle.
2.
Put the potatoes, vegetables and beef in a 9-inch deep-dish pie plate or 1 1/2-quart baking dish.
3.
Stir the soup, water, Worcestershire and thyme in a medium bowl. Pour the soup mixture over the beef mixture. Gently put the pie crust over the beef mixture. Crimp or roll the edges to seal it to the dish. Cut slits in the crust with a knife.
4.
Bake for 35 minutes or until hot and the crust is golden brown.
Tip:

1.
To thaw the vegetables, microwave on HIGH for 2 minutes.
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