30-Minute Skillet Beef Pot Pie

3.88 from 16 votes

30-Minute Skillet Beef Pot Pie

This Skillet Beef Pot Pie is a quick and hearty one-skillet dinner that's packed with flavor. It's made easy with store-bought pie crust & frozen veggies!

Cook Time30

Total Time30

Course: 100 + BEST Easy Beef Recipes for Dinner

Cuisine: American

Keyword: beef, dinner, main dish, pie crust, pot pie, skillet

Servings: servings

Author: Sweet Basil

Ingredients

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

Instructions

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.
1 Pound Ground Beef, 3 Tablespoons Dry Onion Soup Mix
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.
2 Tablespoons Unsalted Butter, 8 Ounces Sliced Mushrooms
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.
2 Garlic Cloves, 2 teaspoons Balsamic Vinegar, ¼ Cup All-Purpose Flour
Slowly stir in the broth, tomato paste and thyme, then stir in the hamburger.
3 Cups Beef Broth, 1 Tablespoon Tomato Paste, 1 1/2 teaspoons Fresh Thyme
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.
1-2 Store-Bought Refrigerated Pie Crusts
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.
2 Cups Frozen 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.

Notes

If desired, you can make a big batch of the pot pie filling and freeze it for later. That way, all you have to do is reheat the filling, bake the crust, and assemble the pot pie on busy weeknights.

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