Easy Beef Pot Pie

Easy Beef Pot Pie

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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Recipe from Campbell's
SERVINGS
4
PREP TIME
15 mins
TOTAL TIME
50 mins

Easy Beef Pot Pie

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

Recipe from Campbell's
Recipe from Campbell's
Easy Beef Pot Pie
SERVINGS
4
PREP TIME
15 mins
TOTAL TIME
50 mins
by 6  people
add your rating
add a comment
Ingredients
  • 1/2 15  ounce package refrigerated pie crust (1 crust)
  • 2   cups diced cooked potatoes
  • 1  10  ounce package frozen mixed vegetables, thawed (about 2 cups)
  • 1 1/2  cups diced cooked beef
  • 1  10 3/4 ounce can Campbell's® Condensed Golden Mushroom Soup
  • 1/3  cup water
  • 1   teaspoon Worcestershire sauce
  • 1   teaspoon dried thyme leaves, crushed
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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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