Ground beef, veggies, creamy sauce, and buttery crescent roll dough—this is what happens when comfort food meets “I don’t feel like cooking tonight.” You toss it all in a cast iron skillet, bake it till it’s golden and bubbly, and suddenly you look like the domestic goddess you always knew you were.
Zero fancy ingredients. Zero dishes in the sink. Zero complaints from the family (which might be a first).
🖤 Why you need this in your life:
It’s pot pie without all the drama.
Crescent roll crust = flaky magic without the rolling pin.
One skillet, one dinner, one very smug cook.
Get the printable recipe and nutrition info here – https://www.restlesschipotle.com/ground-beef-pot-pie/
Ingredients
1-½ pounds ground beef
1 cup onions diced
2 cups potatoes cubed – you can leave the peels on if they are the yukon gold or red skinned types
2 cups mixed vegetables frozen or canned (drain)
21 ounces cream of mushroom soup
Pinch of salt and pepper
8 ounces crescent roll dough
Instructions
Preheat oven to 375-degrees.
Add ground beef and onion to a cast iron skillet.
Sprinkle with salt and pepper and cook until the meat is browned and the onions are transparent.
Remove from heat.
Meanwhile boil the cubed potatoes until tender.
Drain.
Add the potatoes to the beef mixture in the skillet.
Add in the frozen vegetables.
Stir in the cream of mushroom soup until well blended.
Top with the crescent roll dough – you may need to trim the pieces that are too long and use them for the sides.
Cook for 30 minutes or until golden.
Brush with heavy cream if desired and return to the oven for 10 minutes. This will give the pot pie a glossy top.
In this video –
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Mary from Rustless Chipotle here because life’s too short for bland food and boring kitchens. [Music] So, for this ground beef pot pie, you only need like six ingredients. So easy. It goes into the oven fast. It’s delicious. Everybody loves it. You’re going to need a pound and a half of hamburger or ground beef. Um, if you’ve just got a pound, that’s fine. Go with more potatoes to stretch it out. Um, pound and a half. If you’ve got 2 lbs of hamburger that you have to just really use up, go ahead and use that. It’ll be fine. So, anywhere between there, but the recipe calls for a pound and a half of ground beef, lean ground beef. Um, I would use a 9010 or a 955 so that you don’t have a lot of grease to pour out of the pan before you bake it. We’re going to make it and bake it in this handy dandy iron skillet. Okay. You’re going to need two cups of diced potatoes. And if you’re super lazy like I am, use the thin skinned ones so you don’t have to peel them. onion, cream and mushroom soup because what would a casserole be without cream mushroom soup, right, frozen mixed vegetables, and a can of crescent a crescent roll dough sheet. Not the crescent rolls themselves, but the crescent roll dough sheet. If you can’t find the sheet, go ahead and get the crescent rolls. Just don’t break them apart. That’s it. First thing we’re going to do is we’re going to dice potatoes. I have a fly flying around my kitchen. It’s driving me crazy. I am not going to let it land on the food. But if you happen to see a fly by, yes, I’ll admit it. There’s a fly in here. And if you don’t have a fly in your kitchen at some time, some point during the summer, then I’m betting that you don’t live in the country. Anyway, you want to dice these potatoes. And I like to dice them kind of small just because they cook faster that way. And when I say kind of small, I mean you could dice them smaller than that, but um that’s, you know, I like them a little chunky. You’re going to want two cups of these, if I didn’t already say it, which I may have. And remember, if you use the red skin or the Yukon Gold potatoes, you don’t have to peel them. If you use russetss, you’re definitely going to want to peel them. And um you know how to dice potatoes and onions. So, I’m going to go ahead and and cut these up and I’ll be back. Okay. I’m gonna add the ground beef to the iron skillet and I’m going to add the onions in with it. And then I’m just going to season them with a little salt and pepper. Under salt these just a little bit because you are going to use um the cream of mushroom soup which is a little salty. So you don’t want that fly. You don’t want a whole lot of salt. But you do want a little bit. And then pepper, freshly ground if possible, and as much as you happen to like. We’re just going to take this and put it on the stove and brown it till the meat is done and the onions are transparent. Meanwhile, I’m going to take the potatoes and boil them in some boiling water um until they’re tender. Now, if you are a bread baker, I just want to remind you, I’ve said it before, you don’t use salt in your water when you boil your potatoes because that potato water is so good for making bread. It helps bread rise really high. So, keep that in mind. If you don’t make bread, don’t worry about it. Go ahead and salt your water. While the ground beef is cooking, go ahead and break it up. If you have one of those ground beef breaker up thingies, those are great to use. Otherwise, just use your spatula. I have one, but I didn’t happen to get it out. I didn’t even think about it. And you just want to make sure that the ground beef cooks all the way through and that the onions are cooked and tender and that you don’t have big giant hunks like meatballs. Once your water starts to boil, go ahead and put in your potatoes and let those cook until they’re tender. It won’t take very long because um they’re diced. So, it should take just a few minutes and um they should be done. [Applause] Make sure to let them come back up to a boil before you turn them down. They’ll go faster that way. Once the ground beef and the onions are done and the potatoes are done, you just want to drain your potatoes and put them right into the skillet. And I’m just going to do this easy way with this skimmer thing that I love. Um, it’s so good for pasta and stuff. You don’t actually have to drain anything. Especially helpful if you’re trying to keep the potato water or the starch water for some reason, like baking bread. Once the potatoes are in, we’re going to add the frozen ve mixed vegetables. [Applause] And you can use canned if you want. Just make sure that you drain them. Mix that up. And there’s no need to thaw the frozen vegetables. They’re going to thaw partially with the heat from the ground beef mixture and they’re going in the oven. So, you’re good. Now, we’re just going to add the cream of mushroom soup and mix that in. If you like it to be saucier, then you can use two cans of cream and mushroom soup. Um, but this is usually just about right for my taste. Anyway, other thing you can do at this point is to put grated cheese on top if you want to have the cheese on on the pot pie. Now, we’re just going to taste it and check for seasoning. That’s salty enough. Perfect. I’m going to smooth this top out. Now, you’re just going to put the um the crescent roll sheet over the top and make it fit. You may want to cut the edges and then put them on this edge, which is probably what I’m going to do. Anyway, make it fit anyway that you need to make it fit. See if my little razor blade thing here will work for me. Perfect. Okay, we’re going to put this over here. It’s not wanting to cooperate too well, y’all. We’re going to tuck this one under. We’re going to pull this one over. And then I’m going to take this and I’m going to put just some slashes in the top to um let the steam out. Oops. I use this for my sourdough, but it works really good for slashing pie crust, too. If you want to, just for a nice finish, you can brush a little heavy cream on top. That’ll give it a nice glossy finish when it’s after it’s baked. Preheat your oven to 375°. I’d say I put about 2 tablespoons on here. Less is fine. I wouldn’t put more on cuz it’ll get soggy. And then at that point, if you want to add sesame seeds to the top or some kind of herbs or something like that, this is the time to do it. that the heavy cream will help it stick. At this point, we’re going to go ahead and put it in the oven for 30 minutes at 375° or until the top is golden brown. And when you stick a um Insta Read thermometer in the center, it’s going to read 165° or more. We’ll see you back here in about 30 minutes. [Music] And here it is. Look at that nice golden brown crust. When you get it out of the oven, if you want it to have a slightly shiny top to it. Uh, and give it a little bit more flavor. You can always brush the top with melted butter while it’s still hot. The butter will kind of soak into it a little bit. It’ll dry out and it’ll be glossy and pretty. It’s just a little trick that we use when we do the photography and um, and it looks good on your table. And it tastes good because what with butter and it doesn’t taste good. Good. And then I’d let it set for about 5 to 10 minutes just so all of the ingredients can thicken up and settle. So after that, I’ll be back. Hey y’all. It’s been sitting for a few minutes. still really hot, but it’s cooled down enough that everything has kind of come together. And we’re just going to cut a piece out and put it right on the plate. [Music] Get all the vegetables we left behind. And there it is. Doesn’t that look delicious? It’s such an easy dinner and total comfort food. I know it’s still sort of the middle of summer, but fall is coming and school is about to start. I was driving down the highway today and one of the schools is starting on August 4th. It’s crazy. Um, so this is great for back to school. It’s great for anytime you need something quick and easy and hearty and total comfort food that does not cause an arm that does not cost an arm and a leg. All right, y’all. I love y’all. I hope you’ll come back next week. Don’t forget to subscribe and go ahead and subscribe to the email, too. And that way, you’ll get all of the recipes all of the time. See y’all next week. Have a good one. [Music]
Dining and Cooking