30-Minute Skillet Beef Pot Pie is a quick and hearty one-skillet dinner that is packed with flavor. We made things even easier by using a store-bought pie crust and frozen veggies!
Easy Beef Pot Pie Recipe
Hey, you guys! I’m Emily from The Goldilocks Kitchen, and Carrian has so graciously invited me to write a guest post for all the fabulous readers of Oh Sweet Basil. Aren’t Carrian and Cade the best?! What a great service they share with the world by creating wonderful recipes and allowing us a glimpse into their sweet family life too. I’m so honored they’ve asked me to create a recipe just for you!
Are you looking for a new idea for a fast weeknight recipe? How about one that’s perfect for a cool fall evening? This time of year I love savory recipes that help me feel warm and cozy and take the stress right out of a busy day. This 30-minute skillet beef pot pie recipe definitely would qualify — and it’s really fun to make too, especially if you enjoy cooking!
Skillet Beef Pot Pie Ingredients
This is a super easy pot pie recipe, and I tried to keep the ingredients list as simple as possible without compromising on flavor. Here’s what you’ll need to make this skillet beef pot pie:
- Ground beef
- Dry onion soup mix
- Unsalted butter
- Sliced mushrooms
- Garlic cloves
- Balsamic vinegar
- All-purpose flour
- Beef broth
- Tomato paste
- Fresh thyme
- Frozen pea and carrot mix
- Store-bought refrigerated pie crusts
How to Make Beef Pot Pie
This ground beef pot pie is ready is 30 minutes, but there’s a little multitasking involved. Don’t worry, I’m sure you can handle it! Here’s how to make beef pot pie in a skillet:
- Brown the ground beef in a large cast iron skillet. Season with the dry soup mix.
- Remove the beef with a slotted spoon and set aside.
- Saute the mushrooms in some butter in the same skillet.
- Stir in the garlic and vinegar, then the flour.
- Slowly stir in the broth, thyme, and tomato paste. Add back in the ground beef.
- Let the beef mixture simmer for roughly 10 minutes.
- Meanwhile, bake the pie crust until golden brown.
- Stir the frozen veggies into the beef mixture.
- Once baked, place the crust on top of the beef pot pie, then serve!
What to Serve with Beef Pot Pie
This skillet beef pot pie recipe pairs nicely with almost any side dish. Here are a few of our favorite sides to serve alongside this skillet dinner:
- The Best Mashed Potatoes
- Instant Pot Green Beans and Potatoes
- Simple Roasted Garlic Veggies
- Easy Green Beans with Bacon
- Lemon Roasted Broccoli
- Roasted Root Vegetable Side Dish
- Fruit Salad with Lemon Dressing
How to Reheat Skillet Beef Pot Pie
To reheat this ground beef pot pie in a conventional oven, preheat oven to 300ºF and cover the edges of the pot pie with foil to avoid burning the crust. Heat the beef pot pie for 15 minutes and rotate, then heat additional 15 minutes (or until heated through).
Can You Freeze Skillet Beef Pot Pie?
The ingredients all freeze well, but this pot pie is done in a skillet, so the only way to freeze it is if you freeze it skillet and all.
Can I Use Another Ground Meat in This Recipe?
Of course! My family prefers beef pot pie, but you can make this using ground chicken, turkey, or pork as well. Just note that ground poultry has much less fat than beef, so you may need to add olive oil to the skillet before browning the meat to prevent it from drying out.
Can I Add Other Veggies to This Easy Pot Pie?
Yes, feel free to add in any frozen vegetables you have on hand. If you know your family likes it, chuck it in. You can even add fresh veggies to this skillet beef pot pie recipe. Just keep in mind that fresh veggies might need to be cooked longer to soften up.
Tips for Making Beef Pot Pie
Before baking the pie crust, be sure to poke it with a fork A LOT so it doesn’t bubble up too much while baking. You want the pie crust to remain relatively flat, that way it’s easy to place atop the skillet ground beef pot pie.
Also, most pie crust packages come with two crusts, so you can use the second one for decorating the first with braiding, lattice work, or cut outs. This will add a few more minutes to the overall cooking time, so if you’re in a hurry I’d skip the decorating. Alternately, you can freeze the second pie crust and use it the next time you make homemade beef pot pie.
Lastly, if you know you have a busy couple of weeks coming up, you might want to consider making extra pot pie filling and freezing it for later. That way, all you have to do is reheat the filling, bake the crust, and quickly assemble the homemade beef pot pie. It’ll save you a few extra minutes on a busy weeknight!
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30-Minute Skillet Beef Pot Pie
- 1 pound ground beef (16 oz)
- 3 Tablespoons dry onion soup mix
- 2 Tablespoons unsalted butter
- 8 ounces sliced mushrooms
- 2 garlic cloves minced or pressed
- 2 Teaspoons balsamic vinegar
- ¼ cup all-purpose flour
- 3 cups beef broth
- 1 Tablespoon tomato paste
- 1 1/2 Teaspoons fresh thyme minced, or 1/2 teaspoon dried
- 2 cups frozen pea & carrot mix thawed
- 1-2 store-bought refrigerated pie crusts
- Set oven to 450 degrees F and make sure you have a rack set to the middle position.
- Heat a 12-inch skillet over medium high heat.
- Add in ground beef and season with dry onion soup mix, stirring often until no pink spots remain.
- Remove with a slotted spoon to a bowl and set aside.
- Dispose of excess grease, leaving just enough to coat the bottom of the skillet.
- Add two tablespoons butter to the skillet and then add the mushrooms, spreading them into a single layer.
- Cook, stirring occasionally, until mushrooms shrink and turn golden brown.
- Stir in garlic and balsamic vinegar, then sprinkle mushrooms with flour and stir for about a minute, until the flour is incorporated.
- Slowly stir in the broth, tomato paste and thyme, then stir in the hamburger.
- Bring to a simmer then cover and cook on low for about 10 minutes to mingle flavors and thicken broth.
- While meat mixture simmers, prepare pie crust by covering a flat baking sheet with parchment paper and rolling out one pie crust in the center.
- Using a fork, poke several holes all throughout the pie dough. If you choose, you can decorate the pie crust with pieces from the second pie crust, using one beaten egg as ‘glue’.
- Place in the oven and bake for 10 minutes, or until lightly golden and just browned on some edges.
- Once beef-mushroom mixture has finished simmering, remove lid and stir in pea & carrot mix.
- Replace lid for a couple minutes to warm up the veggies.
- Remove lid and carefully slide the pie crust on top of the finished skillet dinner.
- Serve right from the skillet.