It’s a favorite in every household that tries it, and soon it will be a favorite in yours! The Favorite Beef Pot Pie is savory, beefy, and filled with notes of garlic and balsamic tang. A few bright vegetables here and there keep everything from being too heavy! And the pie crust on top is flaky, buttery, and delicious, as any good pie crust should be! Favorite Beef Pot Pie makes typical chicken pot pies tremble in their boots; they know when they’ve been beat!

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  • 1 pound ground beef
  • 3 tablespoons dry onion soup mix
  • 2 tablespoons unsalted butter
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced or pressed
  • 2 teaspoons balsamic vinegar
  • 1/4 cup all-purpose flour
  • 3 cups beef broth
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons fresh thyme, minced, or 1/2 teaspoon dried thyme
  • 1 refrigerated pie crust, plus 1 extra pie crust, optional, store-bought, for decoration
  • 1 egg, optional, beaten
  • 2 cups frozen pea and carrot mix, thawed
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Step 1 –Set an oven rack in the middle position.

Step 2 –Preheat the oven to 450 degrees F.

Step 3 –Heat a 12-inch skillet over medium-high heat.

Step 4 –Add the ground beef and the onion soup mix to the skillet and cook, stirring often, until the meat is browned, about 5-7 minutes.

Step 5 –Transfer the meat mixture to a bowl using a slotted spoon.

Step 6 –Drain the skillet of the excess grease, leaving just enough to coat the bottom.

Step 7 –Add the butter to the skillet.

Step 8 –Add the mushrooms to the melted butter and beef drippings, spreading them out in a single layer, and cook until they shrink and turn golden-brown, about 6-7 minutes.

Also Read:  Family-Size Cheeseburger

Step 9 –Stir in the garlic and the balsamic vinegar.

Step 10 –Sprinkle the mushroom mixture with the flour and stir until it is incorporated and the raw flour smell dissipates, about 1 minute.

Step 11 –Slowly stir in the broth, the tomato paste, and the thyme.

Step 12 –Stir in the cooked beef mixture.

Step 13 –Bring the beef-mushroom mixture to a simmer.

Step 14 –Cover and let simmer on low heat until the flavors meld together and the sauce thickens, about 10 minutes.

Step 15 –Cover a flat baking sheet with parchment paper.

Step 16 –Roll 1 of the pie crusts out on the center of the baking sheet.

Step 17 –Using a fork, poke several holes across the sheet of pie dough.

Step 18 –Use the additional pie crust to cut out decorative shapes of dough; place the decorative pieces atop the rolled-out sheet of dough, using the beaten egg to help the pieces adhere.

Step 19 –Bake the crust until lightly golden and just brown on the edges, about 10 minutes.

Step 20 –Stir the pea and carrot mix into the beef mixture and cover.

Step 21 –Let the skillet sit, covered, until the veggies are warmed through, about 3-4 minutes.

Step 22 –Remove the lid and slide the baked pie crust on top of the filling in the skillet.

Step 23 –Serve.