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.

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Yields1 Serving
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
 1 cup peeled and diced carrots
 1 large chopped yellow onion
 1 10 oz. can low-sodium cream of mushroom soup
 2 tbsp flour
 1 8 oz. package sliced bella 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

Melt butter in a large skillet over medium-high heat. Add the onion and carrot, and cook until slightly softened, about 6-8 minutes.

3

Add the ground beef and mushrooms and continue to cook for 5-6 minutes, or until the beef is no longer pink. Add the flour and cook 1 additional minute.

4

Add the soup, stock, 2 tablespoons Dale's, dried thyme and peas. Bring to simmer, then reduce heat to medium and cook for 5 minutes.

5

Transfer mixture to a 9" deep dish pie plate.

6

Cover the pie plate entirely with the pie crust and tuck the remaining crust under the lip of the pie plate, pinching to hold the crust tight.

7

Cut 5 slits in the top of the crust, and brush the top with remaining tbsp of Dale's. Bake 35-40 minutes, or until crust is golden.

8

Let rest 5 minutes, then serve.

Ingredients

 1 cup peeled and diced carrots
 1 large chopped yellow onion
 1 10 oz. can low-sodium cream of mushroom soup
 2 tbsp flour
 1 8 oz. package sliced bella 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

Melt butter in a large skillet over medium-high heat. Add the onion and carrot, and cook until slightly softened, about 6-8 minutes.

3

Add the ground beef and mushrooms and continue to cook for 5-6 minutes, or until the beef is no longer pink. Add the flour and cook 1 additional minute.

4

Add the soup, stock, 2 tablespoons Dale's, dried thyme and peas. Bring to simmer, then reduce heat to medium and cook for 5 minutes.

5

Transfer mixture to a 9" deep dish pie plate.

6

Cover the pie plate entirely with the pie crust and tuck the remaining crust under the lip of the pie plate, pinching to hold the crust tight.

7

Cut 5 slits in the top of the crust, and brush the top with remaining tbsp of Dale's. Bake 35-40 minutes, or until crust is golden.

8

Let rest 5 minutes, then serve.

Beef Pot Pie