Skillet Not Old-Fashioned Beef Pot Pie

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“This isn't going to take hrs of slow cooking to create a real family pleasing meal. In about 30 mins you'll have a dish that the family will love. Serve it with a crisp green salad and your all set.”

Ingredients Nutrition


  1. Preheat oven according to pie crust directions.
  2. Season filets with salt and pepper.
  3. Heat 1 Tablespoon oil in 12 inch skillet over medium-high heat.
  4. Brown steaks on both sides, leaving centers rare, about 4 minutes total.
  5. Transfer to plate, let cool, then cut into ½ inch cubes.
  6. Add remaining tablespoon oil, onion, mushrooms, and ½ teaspoon salt to skillet.
  7. Return to medium heat and cook until onion is softened, about 5 minutes.
  8. Stir in flour and garlic and cook, stirring constantly, until flour is well blended (about 1 minute).
  9. Stir in wine and cook until evaporated, about 30 seconds.
  10. Slowly whisk in broth, tomato paste, and thyme. Bring to a simmer.
  11. Cover and cook over medium-low heat until thickened, 8 to 10 minutes.
  12. While sauce is simmering, unfold pie crust dough and place onto a nonstick baking sheet. Bake according to package directions.
  13. Stir peas and carrots and beef with juices into skillet.
  14. Continue to simmer until heated through, about 2 minutes.
  15. Season with salt and pepper to taste.
  16. When pie crust is done, carefully slide onto skillet and serve.

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