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Beef Pot Pie

Yields1 ServingPrep 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.