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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Beef stew meets pot pie: It’s two comfort foods in one! When you’re craving something cozy and hearty for dinner, this one-pan Beef Stew Pot Pie delivers big flavor with very little effort. It’s a deeply savory spin on classic Chicken Pot Pie: tender carrots and potatoes, simple pre-cooked beef roast, rich gravy, and a hint of rosemary. Once it’s all bubbling away, it’s topped with a tender pie crust that bakes up crisp and beautiful right in the same pan. The result? A comforting skillet pot pie that’s perfect for family dinner, easy enough for weeknights, and impressive enough to serve guests.
The best part: This recipe only calls for one Pillsbury™ Pie Crust, so you can use the second one to make a tasty treat for dessert, like our Easiest-Ever Blueberry Tart, Rustic Strawberry Tart with Strawberry Cream, or Fall Pear Galette.
This quick and easy one-pan meal comes together with a few of our favorite shortcut ingredients!
Refrigerated Pillsbury™ Pie Crust: Skip the pastry making and use a refrigerated crust instead. It’s easy to work with and makes a golden, flaky topping that gives this dish true pot pie vibes.
Refrigerated Cooked Beef Roast au Jus: This pre-cooked, pre-seasoned meat lets you skip the long roasting time and get to the tasty part! Look for it in the meat section of your local grocery store; we’ve had luck finding it near the deli meat and refrigerated pickles. If you can’t find it, you can use leftover beef roast or steak instead!
Jarred Beef Gravy: This holds all the ingredients together and makes this dish saucy and delicious.
Other Ingredients You’ll Need: The carrots, potatoes, and rosemary build hearty, classic stew flavor, while a little oil helps everything brown and develop richness. A sprinkle of parsley at the end adds a fresh pop of color to balance it all out.
This flavorful beef stew pot pie is easier to make than you might think. Here’s a quick overview; keep reading for the full recipe!
While your pie crust comes to room temp, heat vegetable oil in an ovenproof skillet, and cook sliced carrots and cubed russet potatoes until browned and slightly softened. Stir in precooked beef au jus and rosemary, making sure to drain the meat well first—otherwise your pot pie will be too juicy and fall apart. Simmer until everything’s just heated through.
Roll the pie crust into a 12-inch circle, and, if desired, use your fingertips to flute the edge (make it wavy around the edges). Use a fork to prick the crust a few times so it doesn’t bubble up when baking. Then, gently lift up the crust and place it over the hot pot pie filling.
Put the ovenproof skillet in a 400°F oven and bake until the crust is golden and the filling is bubbly, about 20 to 25 minutes. Sprinkle with parsley and let rest a few minutes before serving. This will allow the filling to set, so the pie is easier to cut into slices!
Any remaining Beef Stew Pot Pie makes a cozy lunch for the next day! Here’s how to keep leftovers fresh.
Cover the skillet with plastic wrap, and keep it in the fridge for up to 3 days.
We wouldn’t recommend putting the pot pie in your freezer, because the crust may get too soggy when thawed.
Remove the plastic wrap from the pie, cover with foil (so the crust doesn’t burn), and reheat in a 400°F oven for 10 to 15 minutes until heated through.
Bring crust to room temperature by removing outer package and placing on your counter for 15 minutes. Heat oven to 400°F.
In 11- or 12-inch ovenproof skillet, heat oil over medium heat. Cook carrots and potatoes in oil 5 to 6 minutes or until vegetables are browned and softened slightly.
Add beef, gravy, and rosemary; stir until well mixed, breaking up beef if necessary. Cook about 4 minutes longer or until beef and gravy are heated through.
Unroll pie crust on work surface. Roll into 12-inch circle. If desired, flute edge. Prick with fork several times. Place pie crust on top of beef mixture in skillet.
Bake 20 to 25 minutes or until filling is bubbly and crust is golden brown. Sprinkle with parsley. Cut into wedges to serve. Cover and refrigerate any remaining pot pie.
Add in an extra serving of vegetables by stirring in a cup of frozen sweet peas to the meat and veggie mixture before you place the pie crust on top.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 25g | 38% |
| Saturated Fat | 10g | 48% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 7g | % Value Not Available |
| Polyunsaturated Fat | 3g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 70mg | 23% |
| Sodium | 1240mg | 52% |
| Total Carbohydrate | 49g | 16% |
| Dietary Fiber | 2g | 9% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 2g | % Value Not Available |
| Sugars | 3g | % Value Not Available |
| Protein | 27g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 2% |
| Iron | Value Not Available | 6% |
| Potassium | 420mg | 12% |
| Vitamin A | Value Not Available | 100% |
| Vitamin C | Value Not Available | 8% |
| Vitamin E | Value Not Available | 4% |
| Thiamin | Value Not Available | 8% |
| Riboflavin | Value Not Available | 4% |
| Niacin | Value Not Available | 8% |
| Vitamin B6 | Value Not Available | 15% |
| Folic Acid | Value Not Available | 4% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 4% |
| Phosphorus | Value Not Available | 6% |
| Magnesium | Value Not Available | 6% |
| Zinc | Value Not Available | 8% |
| Manganese | Value Not Available | 15% |
| Selenium | Value Not Available | 4% |
| Copper | Value Not Available | 10% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
