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My review
Easy Beef Pot Pie
Campbell's Kitchen
"Convenient cooked beef and vegetables bound with a creamy mushroom gravy are tucked into a flaky pie crust."
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Ingredients
50 m servingsOriginal recipe yields 4 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Heat the oven to 400 degrees F. Let the pie crust stand at room temperature for 15 minutes or until it's easy to handle.
- Put the potatoes, vegetables and beef in a 9-inch deep-dish pie plate or 1 1/2-quart baking dish.
- Stir the soup, water, Worcestershire and thyme in a medium bowl. Pour the soup mixture over the beef mixture. Gently put the pie crust over the beef mixture. Crimp or roll the edges to seal it to the dish. Cut slits in the crust with a knife.
- Bake for 35 minutes or until hot and the crust is golden brown.
Footnotes
- Time-Saving Tip:
- To thaw the vegetables, microwave on HIGH for 2 minutes.
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Reviews
Read all reviews 3035 Ratings
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Most helpful positive review
1/7/2008
This recipe turned out quite tasty. I made a couple of changes though. Instead of 1/3 cup water I filled 1/2 of the soup can with milk. I used cream of mushroom soup since that was all I had on ...
Most helpful critical review
2/17/2009
I made this tonight and I call can say was "eh." Lots of leftovers. I followed the recipe and made one exception, I used crescent rolls instead of pie crust. Adding pepper and garlic powder...
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1/7/2008
This recipe turned out quite tasty. I made a couple of changes though. Instead of 1/3 cup water I filled 1/2 of the soup can with milk. I used cream of mushroom soup since that was all I had on ...
7/31/2008
Very good overall. When I make it again, I would use less thyme and add more liquid. I followed the recipe except for using milk instead of water. The finished pot pie was on the dry side (not...
10/20/2009
It's an awesome base start. Filling: I put 1/2 c. water in a sauce pan and cooked frozen "steamer" veggies package (corn/peas/beans medley). Drain. Return veggies to the pot. Cut up canned c...
4/21/2010
Made this tonight. It turned out great. For the beef I used left over beef eye round roast. My top crust had some issues but even thought it looked bad, my husband loved it. On the scale of 1 t...
7/1/2010
this recipe was so much FUN! after reading the reviews I felt I had pernission to play with the base. it'll be something else next time. but the filling ended up in one pot before it hit the cru...
12/21/2010
SO DELICIOUS!!! I never made anything where people actually stopped to say how delicious it was while mmm. I used fresh celery, carrots, and a green onion rather than frozen and meatloaf for coo...
9/21/2010
MADE THIS FOR MY SON, HE WAS IN THE MOOD FOR A POT PIE, I USED TOP ROUND ROAST BEEF FOR THE MEAT, WOW HE SAID ITS A HIT. THANK YOU
3/14/2011
I simmered the left-over beef in red wine with onions and garlic. I did not cook the potatoes ahead of time, I used small red potatoes, diced. It turned out really well.
10/12/2010
I used a can of garlic cream of mushroom soup instead of the golden cream of mushroom soup and I cut up fresh carrots, potatoes, onions and mushrooms instead of using frozen vegetables. Delicio...