Ground Beef Pot Pie

Prep Time: 20 min
Total Time: 1 hr 5 min
Servings: 6

Pie in the sky? No way! This delish dish starts with refrigerated pie crust for quick prep and a savory, satisfying meal.



  • 1 box (400 g) refrigerated Pillsbury™ Pie Crusts (2 count), softened as directed on box


  • 1 lb (500 g) lean ground beef
  • 1 medium onion, chopped (1/2 cup)
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 3 tablespoons cornstarch
  • 3 cups frozen diced hash brown potatoes, thawed
  • 3 medium carrots, sliced (1 1/2 cups)
  • 1 1/2 cups beef gravy (from two 284 mL cans)


  1. Heat oven to 450°F (230°C). Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. In 12-inch skillet, cook beef, onion, garlic salt and pepper over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain.
  2. Stir cornstarch into beef mixture until mixed. Stir in potatoes, carrots and gravy. Cook 5 to 6 minutes over medium-high heat, stirring constantly, until hot. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust; cover edge of crust with foil.
  3. Bake 35 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Expert Tips

  • Use your own blend of seasoning spices, if you desire. For example, seasoned salt, Italian seasoning or grilling herbs work well to flavour meat and potato dishes like this one.
  • To shorten prep time even more, make the filling ahead of time and store in an airtight container in the refrigerator until time to assemble and bake.