Yummiest Beef Pot Pie

READY IN: 1hr 15mins
Recipe by Gabby LSW

The beef version of Yummiest Chicken Pot Pie . This is a great way to use up leftover pot roast or could be made from scratch with a chuck roast or stew meat. Prep time assumes you are using leftover cooked beef. 2 -16 oz cans of drained mixed vegetables can be used instead of frozen mixed vegetables.

Top Review by Sherri A.

This was sure good. I used cream of celery (don't like mushrooms). Got rave reviews from my husband and son. It's good to have another recipe that uses left-over pot roast. And the other ingredients are always in the house. Thanks for a good one!

Ingredients Nutrition

  • 2 -3 cups cooked beef, cut into bite size pieces (roast or stew meat)
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (16 ounce) bag frozen mixed vegetables, defrosted
  • 1 (2 cup) can beef broth
  • 1 12 cups Bisquick baking mix
  • 1 12 cups milk
  • 12 cup butter, melted

Directions

  1. Spread beef pieces over bottom of 13 x 9 baking pan. Spread vegetables over top. Spoon cream of mushroom soup over veggies and spread out. Pour beef broth over this.
  2. Mix milk, melted butter and bisquick together until fairly smooth (batter will have small lumps but they will break up during cooking). Pour the batter over the other ingredients. It will look like there is too much liquid but it does absorb during cooking.
  3. Bake at 350 degrees for 1 hour or until golden brown.

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