Hearty Pot Pie Casserole

Hearty Pot Pie Casserole


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Hidden underneath this casserole's flaky pie crust is a tender, juicy mixture of beef and select vegetables. If you prefer your pot pies to be made with poultry, you can substitute the beef with an equal amount of chicken.

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Serving Size / Yield

4-6 servings


  • 1 9" Refrigerated Pie Crust Sheet
  • 1 Tbs. Canola Oil
  • 1/2 C. Onion, chopped
  • 2 C. Red Potatoes, cooked and diced
  • 1 C. Frozen Peas
  • 1 C. Carrots, peeled and diced
  • 1 1/2 C. Stew Beef, diced, browned and drained
  • 1 10.75 oz. can of Cream of Mushroom Soup
  • 1 tsp. Soy Sauce
  • 1 Tbs. Fresh Thyme Leaves, finely chopped
  • Sea Salt, to taste
  • Ground Black Pepper, to taste

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Preheat the oven to 400 degrees. Let refrigerated pie crust sit at room temperature for 15 minutes. Meanwhile, warm canola oil in a medium skillet over medium-high heat. Sauté the onions until tender. Combine the onions, potatoes, peas, carrots, and beef in a 9x5" loaf pan. In a medium mixing bowl, stir together the cream of mushroom soup, soy sauce, and thyme with 1/3 cup of water. Season with salt and pepper to taste, if necessary. Pour the soup mixture over the beef mixture. Layer the pie crust over the pot pie filling, trimming to fit and pressing the edges down to seal them to the dish. Use a knife to cut four slits into the crust to vent. Bake for 35 minutes or until pie crust turns golden-brown.

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