Creamy Beef Pot Pie Casserole with Pastry Crust

Creamy Beef Pot Pie Casserole with Pastry Crust


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This recipe is a one-dish delight that will satisfy everyone on those snowy, cold nights. The mixture of vegetables, beef, creamy soup and crust is one of the best meals around.

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Chicago, IL

Time needed

20 min preparation + 25 min cooking

Serving Size / Yield

1 casserole


  • 2 C. sifted all-purpose flour
  • 1 can condensed cream of chicken soup
  • 3/4 C. Crisco
  • 1 tsp. onion salt
  • 4 Tbs. cold water
  • 1 Tbs. vegetable oil
  • 1 lb. lean ground beef
  • 1/2 C. chopped onion
  • 1 can (16 oz.) green beans drained
  • 1 can (16 oz) canned carrots drained
  • 1 tsp. salt
  • 1 Tbs. sugar
  • 1/4 tsp. pepper
  • 1/8 tsp. Oregano

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Preheat oven to 425ºF (for glass pie plate 400ºF). Sift flour before measuring; spoon lightly into measuring cup and level without shaking down. Cut Crisco into flour with pastry blender or 2 knives until mixture is uniform. Mix onion salt and water; sprinkle on water a Tbs. at a time; toss lightly with fork. Work dough into firm ball with your hands. Divide dough in half and form two flat circles. On lightly floured surface, roll out bottom crust until 1-1/2-inches larger than inverted 9-inch pie plate. Fold circle in half; lift dough into pie plate. Trim even with edge. Roll out top crust the same way. Add pie filling and cover with top crust; trim 1/2-inch beyond edge. Fold top crust under edge of bottom crust; seal and flute with fingers or fork. Cut slits in top crust. Bake at 425ºF for 25 minutes. In a skillet, heat 1 Tbs. oil. Add ground beef and onion; cook just until meat is brown. Stir in green beans, carrots, soup and seasonings. Pour filling into onion pastry-lined pie plate. Place top crust over pie filling and bake casserole as directed.

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