Even when you only have 30 minutes to make dinner, that's not a reason to forgo your craving for pot pie! Skillet Beef Pot Pie is a speedy solution when you need a flaky, buttery crust over a rich, savory, meaty mixture of beef, mushrooms, and veggies. Herbaceous, hearty, and wholesome, Skillet Beef Pot Pie is home cooking taken to the next level. This is exactly the kind of meal you'll want to eat right out of the skillet!
Ingredients• 1 pound ground beef • 3 tablespoons dry onion soup mix • 2 tablespoons unsalted butter • 8 ounces mushrooms, sliced • 2 garlic cloves, minced or pressed • 2 teaspoons balsamic vinegar • 1/4 cup all-purpose flour • 3 cups beef broth • 1 tablespoon tomato paste • 1 1/2 teaspoons fresh thyme, minced, or 1/2 teaspoon dried thyme • 2 cups frozen pea and carrot mix, thawed • 1 store-bought refrigerated pie crust, plus more, optional, for decoration • 1 egg, optional, beaten, for decoration
Place an oven rack in the middle position.
Preheat the oven to 450 degrees F.
Heat a 12-inch skillet over medium-high heat.
Add the ground beef and the dry onion soup mix, sautéing until the beef is no longer pink, about 5-7 minutes.
Transfer the beef mixture to a bowl using a slotted spoon, and set it aside.
Remove the excess grease from the skillet, reserving just enough to coat the bottom.
Add the butter to the skillet.
Add the mushrooms in a single layer and sauté until the mushrooms shrink and turn golden brown, about 5-7 minutes.
Stir in the garlic and balsamic vinegar.
Sprinkle the mushrooms with the flour and stir until the flour is incorporated and the raw flour smell dissipates, for about 1-2 minutes.
Slowly stir in the broth, tomato paste, and thyme.
Add the beef back into the skillet.
Bring the mixture to a simmer.
Cover and cook on low heat until the flavors meld together, about 10 minutes.
Cover a flat baking sheet with parchment paper.
Roll out one pie crust in the center of the prepared baking sheet.
Using a fork, poke several holes throughout the pie dough.
Decorate the pie crust with pieces from another pie crust, using the beaten egg as glue.
Place the crust in the oven and bake until lightly golden and just browned on some of the edges, about 10 minutes.
Once the beef mixture has finished simmering, stir in the pea and carrot mix, replacing the lid to warm the veggies through.
Remove the lid and carefully slide the pie crust on top of the skillet.