Easy Beef Pot Pie

Prep Time
Cook Time
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"This is wonderful with leftover beef, but you can also use a couple of slices of roast beef from your grocers deli counter as well. Quick to make and delicious. True comfort food. Serve a salad on the side for the perfect easy dinner. Now I prefer to use fresh vegetables for my pot pie, but you could also use a bag of frozen mixed vegetables if you prefer."

Original recipe yields 5 servings


  • Serving Size: 1 (273.3 g)
  • Calories 630.1
  • Total Fat - 30.3 g
  • Saturated Fat - 11.7 g
  • Cholesterol - 121.5 mg
  • Sodium - 312.4 mg
  • Total Carbohydrate - 69.2 g
  • Dietary Fiber - 2.5 g
  • Sugars - 27.9 g
  • Protein - 19.4 g
  • Calcium - 108 mg
  • Iron - 2.7 mg
  • Vitamin C - 3.3 mg
  • Thiamin - 0.1 mg

Step 1

Vegetables ... As I mentioned, I prefer to use fresh vegetables; but frozen ones are fine. I usually use what I have on hand. Note: carrots are best cut in small rounds, mushrooms sliced; and onions, peppers diced. Now, here's a tip ... Take the fresh vegetables and potatoes (except the peas), and add them to a small bowl - cover with plastic wrap and microwave 1 1/2-2 minutes. This just gives them a head start and will ensure that they are tender when the pie is done.

Step 2

Filling ... Add the beef gravy to a pot and bring to medium heat. Add the the seasoning, beef, all the vegetables, and potatoes. Bring to a light boil, reduce to a simmer and cook just a couple of minutes to make sure everything is heated through. Season with salt and pepper if necessary.

Step 3

Crust ... Mix the Bisquick, egg, and milk together and set to the side.

Step 4

Bake ... Add to a 1 1/2 qt baking dish or 9" pie plate (sprayed with a non-stick spray) the beef and vegetable mixture. Top with the Bisquick crust and bake in a 400 degree oven on the middle shelf for 30 minutes until the crust is golden brown.

Step 5

Serve ... Make sure to let it rest 5-10 minutes before serving. Add a side salad and ENJOY!

Tips & Variations

No special items needed.