Easy Beef Pot Pie

SUBMITTED BY: Campbell's Kitchen

"Convenient cooked beef and vegetables bound with a creamy mushroom gravy are tucked into a flaky pie crust."

PREP TIME	15 Min
COOK TIME	35 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1 refrigerated pie crust
2 cups diced cooked potatoes
1 (10 ounce) package frozen mixed vegetables, thawed
1 1/2 cups diced cooked beef
1 (10.75 ounce) can Campbell's® Condensed Golden Mushroom Soup
1/3 cup water
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme leaves, crushed

READ REVIEWS (1)

DIRECTIONS

Heat the oven to 400 degrees F. Let the pie crust stand at room temperature for 15 minutes or until it's easy to handle.
Put the potatoes, vegetables and beef in a 9-inch deep-dish pie plate or 1 1/2-quart baking dish.
Stir the soup, water, Worcestershire and thyme in a medium bowl. Pour the soup mixture over the beef mixture. Gently put the pie crust over the beef mixture. Crimp or roll the edges to seal it to the dish. Cut slits in the crust with a knife.
Bake for 35 minutes or until hot and the crust is golden brown.

Time-Saving Tip:

To thaw the vegetables, microwave on HIGH for 2 minutes.

REVIEWS

Reviewed on Jan. 7, 2008 by Rachel

This recipe turned out quite tasty. I made a couple of changes though. Instead of 1/3 cup water I filled 1/2 of the soup can with milk. I used cream of mushroom soup since that was all I had on hand, and I added a lot of salt, pepper, & some garlic. I made my own pie crust recipe, and instead of 1 crust I made a 2 crust, and used a 8x8 pan. Here is the recipe. 2-2/3 cups flour, 1 t. salt, 1 cup shortening, 7-8 T.water. I always add 3/4 cup shredded cheddar cheese to my potpie crusts. Mix flour w/ salt, cut in shortening, add water 1T. at a time, form into ball Roll out

1 user found this review helpful

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