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Beef Pot Pie

Beef Pot Pie

Dale’s Beef Pot Pie is great for family style dinners. This flavorful recipe has diced vegetables and Dale’s seasoning. Check out Dale’s Beef Stew if you're looking for a similar dish.

AuthorDale's Sauces, Inc.

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DifficultyAdvancedYields1 Serving
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 1 cup peeled and diced carrots
 large chopped yellow onion
 1 10 oz. can low-sodium cream of mushroom soup
 2 tbsp flour
 1 8 oz. package sliced mushrooms
 1 lb ground sirloin (90/10 ground beef)
 2 tbsp butter
 1 cup low-sodium beef stock
 1 tsp dried thryme (optional)
 3 tbsp Dale's Original Seasoning, divided
 1 cup frozen peas
 1 unbaked pre-made pie crust (from a 15 oz. refrigerated pie crust package)

1

Preheat oven to 400 degrees F.

2

Then, heat a large skillet over medium-high heat. Add the butter to melt, then the onion and carrot.

3

Continue to cook 6-8 minutes, stirring occasionally, until the onion and carrot are slightly softened.

4

Next add the ground beef and mushrooms and continue to cook for 5-6 minutes, or until the beef is no longer pink.

5

Add the flour and cook 1 more minute.

6

Add the soup, stock, 2 tablespoons Dale's, dried thyme and peas.

7

Bring to simmer, then reduce heat to medium and cook for 5 minutes.

8

Transfer pot pie to a 9" deep dish pie plate.

9

Cover the pie plate entirely with the pie crust and tuck the remaining crust under the lip of the pie plate.

10

Pinch to hold tight.

11

Cut 5 slits in the top of the crust.

12

Continue to brush all over with remaining tablespoon of Dale's.

13

Next, bake 35-40 minutes, or until crust is golden.

14

Finally, Let rest 5 minutes, then serve.

Ingredients

 1 cup peeled and diced carrots
 large chopped yellow onion
 1 10 oz. can low-sodium cream of mushroom soup
 2 tbsp flour
 1 8 oz. package sliced mushrooms
 1 lb ground sirloin (90/10 ground beef)
 2 tbsp butter
 1 cup low-sodium beef stock
 1 tsp dried thryme (optional)
 3 tbsp Dale's Original Seasoning, divided
 1 cup frozen peas
 1 unbaked pre-made pie crust (from a 15 oz. refrigerated pie crust package)

Directions

1

Preheat oven to 400 degrees F.

2

Then, heat a large skillet over medium-high heat. Add the butter to melt, then the onion and carrot.

3

Continue to cook 6-8 minutes, stirring occasionally, until the onion and carrot are slightly softened.

4

Next add the ground beef and mushrooms and continue to cook for 5-6 minutes, or until the beef is no longer pink.

5

Add the flour and cook 1 more minute.

6

Add the soup, stock, 2 tablespoons Dale's, dried thyme and peas.

7

Bring to simmer, then reduce heat to medium and cook for 5 minutes.

8

Transfer pot pie to a 9" deep dish pie plate.

9

Cover the pie plate entirely with the pie crust and tuck the remaining crust under the lip of the pie plate.

10

Pinch to hold tight.

11

Cut 5 slits in the top of the crust.

12

Continue to brush all over with remaining tablespoon of Dale's.

13

Next, bake 35-40 minutes, or until crust is golden.

14

Finally, Let rest 5 minutes, then serve.

Beef Pot Pie