Easy Beef Pot Pie
Here's a great idea for beef and veggies...mix them with a creamy mushroom gravy and tuck them into a flaky, refrigerated pie crust. Easy never tasted so good!
Ingredients
1 pound boneless beef sirloin steak, cut into 1/2-inch cubes
1 tablespoon vegetable oil
1.5 cups peeled diced cooked potato
10 ounces frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 cups)
1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
0.333 cup water
1 teaspoon Worcestershire sauce
0.5 teaspoon dried thyme, crushed
1 (1/2 of a 15-ounce package) refrigerated pie crust (1 crust), at room temperature
1 tablespoon vegetable oil
1.5 cups peeled diced cooked potato
10 ounces frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 cups)
1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
0.333 cup water
1 teaspoon Worcestershire sauce
0.5 teaspoon dried thyme, crushed
1 (1/2 of a 15-ounce package) refrigerated pie crust (1 crust), at room temperature
Instructions
Heat the oven to 400°F.
While the oven is heating, season the beef with salt and pepper, if desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring occasionally.
Stir in the potatoes, vegetables, soup, water, Worcestershire and thyme. Spoon the beef mixture into a 9-inch pie plate. Place the pie crust over the beef mixture and crimp the edges to seal. Cut slits in the top of the crust with a knife.
Bake for 35 minutes or until the beef mixture is hot and the crust is golden brown.
While the oven is heating, season the beef with salt and pepper, if desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring occasionally.
Stir in the potatoes, vegetables, soup, water, Worcestershire and thyme. Spoon the beef mixture into a 9-inch pie plate. Place the pie crust over the beef mixture and crimp the edges to seal. Cut slits in the top of the crust with a knife.
Bake for 35 minutes or until the beef mixture is hot and the crust is golden brown.
Easy Beef Pot Pie
Here's a great idea for beef and veggies...mix them with a creamy mushroom gravy and tuck them into a flaky, refrigerated pie crust. Easy never tasted so good!
Directions
Print
Heat the oven to 400°F.While the oven is heating, season the beef with salt and pepper, if desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring occasionally.Stir in the potatoes, vegetables, soup, water, Worcestershire and thyme. Spoon the beef mixture into a 9-inch pie plate. Place the pie crust over the beef mixture and crimp the edges to seal. Cut slits in the top of the crust with a knife.Bake for 35 minutes or until the beef mixture is hot and the crust is golden brown.
Ingredients
1 pound boneless beef sirloin steak, cut into 1/2-inch cubes1 tablespoon vegetable oil1.5 cups peeled diced cooked potato10 ounces frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 cups)1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup0.333 cup water1 teaspoon Worcestershire sauce0.5 teaspoon dried thyme, crushed1 (1/2 of a 15-ounce package) refrigerated pie crust (1 crust), at room temperature
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