Most people agree that pot pie is an ultimate comfort food. Restaurants often have chicken pot pie on their menus, but beef pot pie comes either frozen and is a bonafide food crime, or it is made at home. This Easy Beef Pot Pie is a great way to use up that leftover roast beef, and mixed with a couple of soups and frozen vegetables, makes a scrumptious (and quick) pot pie. You can use homemade pie crusts if you have time, but the refrigerated or frozen crusts are much faster and suitable for a comforting dinner that is quick enough to put together on a weeknight.

If you have leftover chicken rather than beef, you might opt for a similarly comforting : Easy Chicken Pot Pie, which is equally good, but this beef version is great for meat & potatoes eaters.

8 Servings

2 to 3 cups cooked beef, cut into cubes
1/4 cup flour

1 10 3/4 ounce can condensed cream of potato soup
1 10 3/4 ounce can condensed French onion soup
1 16 oz. package frozen mixed vegetables
1/2 teaspoon dried thyme

2 9" unbaked pie shell, homemade, frozen, or refrigerated

1. Preheat oven to 350º.
2. Place the beef in a large bowl and toss with the flour.
3. Stir in the soups, frozen vegetables, and thyme.
4. Line a 9" pie plate with one of the pie crusts.
5. Pour the filling into the crust.
6. Place the remaining pie crust over the top and flute.
7. Cut a steam hole in the middle and make slits with a knife down the sides.
8. Bake 60-75 minutes or until the crusts are well-browned and the filling is bubbly.
9. Remove from the oven and let sit 10 minutes before cutting into eight wedges.

Amount Per Serving
Calories 354 Calories from Fat 160
Percent Total Calories From: Fat 45% Protein 16% Carb. 38%

Nutrient Amount per Serving
Total Fat 18 g
Saturated Fat 5 g
Cholesterol 25 mg
Sodium 876 mg
Total Carbohydrate 34 g
Dietary Fiber 1 g
Sugars 0 g
Protein 15 g

Vitamin A 50% Vitamin C 3% Calcium 0% Iron 15%