Easy Beef Pot Pie

Campbell's Easy Beef Pot Pie Recipe

Here's a great idea for leftover beef and veggies...mix them with a creamy mushroom gravy and tuck them into a flaky, refrigerated pie crust. Easy never tasted so good!

At a glance


20 min.


55 min.



Bake: 35 min.

Made With

  • Campbell’s® Condensed Golden Mushroom Soup

    Campbell’s® Condensed Golden Mushroom Soup

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What You'll Need

2 cups diced cooked potatoes
1 package (about 10 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 cups)
1 1/2 cups cooked beef cubes
1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
1/3 cup water
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme, crushed
1 unbaked crust (1/2 of a 15-ounce package) refrigerated pie crust (1 crust), at room temperature

How to Make It

  • 1

    Heat the oven to 400°F.

  • 2

    Place the potatoes, vegetables and beef in a 9-inch deep-dish pie plate.

  • 3

    Stir the soup, water, Worcestershire and thyme in a medium bowl. Pour the soup mixture over the beef mixture. Gently place the pie crust over the beef mixture and crimp the edges to seal. Cut slits in the crust with a knife.

  • 4

    Bake for 35 minutes or until the beef mixture is hot and bubbling and the crust is golden brown.

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  • Time-Saving: To thaw the vegetables, microwave on HIGH for 2 minutes.
  • Recipe Note: This is a great way to use up leftover cooked beef and potatoes!
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