Busy Day Beef Pot Pie

Effortlessly comforting and irresistibly hearty, Busy Day Beef Pot Pie is the ultimate quick-fix dinner for any weeknight. Packed with savory ground beef, a medley of colorful frozen vegetables, and aromatic hints of garlic and thyme, this recipe comes together in just under an hour. A creamy, rich gravy envelops the filling, all tucked between two flaky, golden pie crusts that bake to perfection. Ideal for families on the go, this pot pie is both satisfying and simple, thanks to the convenience of refrigerated crusts and wholesome pantry staples. Serve it hot and watch it become a go-to favorite for busy days or cozy nights in. Keywords: easy beef pot pie recipe, quick comfort food, family dinner idea, ground beef pot pie, hearty one-dish meal.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 0.5 cup milk
• 1 teaspoon dried thyme
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 10-inch rounds refrigerated pie crusts
• 1 egg, beaten

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large skillet over medium heat, cook the ground beef until browned. Drain any excess grease and return to the skillet.

Step 3

Add the diced onion and minced garlic to the skillet. Cook for 3-4 minutes, stirring frequently, until the onion is softened and translucent.

Step 4

Stir in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste.

Step 5

Gradually pour in the beef broth and milk, stirring constantly to avoid lumps. Cook for 2-3 minutes until the mixture thickens into a creamy gravy.

Step 6

Stir in the frozen mixed vegetables, dried thyme, salt, and black pepper. Cook for another 2 minutes, then remove from heat.

Step 7

Unroll one of the pie crusts and press it into the bottom of a 9-inch pie dish. Trim any excess crust hanging over the edges.

Step 8

Pour the beef and vegetable mixture evenly into the pie crust-lined dish.

Step 9

Place the second pie crust on top of the filling. Pinch and crimp the edges to seal the top and bottom crusts together.

Step 10

Use a sharp knife to cut 3-4 small slits in the top crust to allow steam to escape while baking.

Step 11

Brush the beaten egg over the surface of the top crust to give it a golden, glossy finish.

Step 12

Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Step 13

Remove the pot pie from the oven and let it cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	1480.9 grams (1480.9g)

Amount per serving	% Daily Value*
Calories	1610

Total Fat 91.20g	117%
Saturated Fat 35.90g	180%
Polyunsaturated Fat 0.10g
Cholesterol 497mg	166%
Sodium 2642mg	115%
Total Carbohydrate 96.60g	35%
Dietary Fiber 19.70g	70%
Total Sugars 32.30g
Protein 104.40g	209%

Vitamin D 94IU	469%
Calcium 379mg	29%
Iron 15mg	83%
Potassium 2554mg	54%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 25.7%

Carbs: 23.8%