If Monkey Boy and The Girl Who Thinks She’s a Bird had it their way, we’d be eating homemade pot pie every night for dinner. Chicken? Turkey? Beef? They’d choose that over just about anything I make. Making homemade pot pie might seem like a tough task, but once you get the hang of it, you’ll see it’s super easy and you’ll be able to whip them out in no time at all. Good thing too because the ones you find in the freezer section at the grocery store taste like cardboard compared to these!
Freezer Meals – Ground Beef Pot Pie
Ingredients
5 pounds ground beef, browned and drained
5 pounds frozen vegetables
5 pounds, potatoes, cubed and cooked
5 jars Heinz Homestyle Gravy {or homemade}
1 tablespoon dried thyme
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried oregano
5 double pie crusts {store bought or homemade}
Instructions
In a extra large bowl, combine all ingredients up to the pie crusts. Scoop mixture evenly into 5 unbaked pie crusts. Cover with top pie crust and brush an egg wash over the top. Wrap in plastic wrap and then foil. Label and freeze.
To cook after frozen, bake at 350 until gravy bubbles and pie crust tops are a nice golden brown {about 45 minutes -1 hour}. Cool slightly, serve and remember why comfort food rules.
** I place the pie dish on a cookie sheet and then turn on the oven. That way the pan has time to warm slowly and does not crack.
Links to freezer pans I commonly use:
- Aluminum Foil Pan Containers with Lids 8.5″ x 6″ x 3″
- Aluminum Foil Deep Pans 9″ x 13″
- Round 9 Inch Aluminum Foil Pans with lids
Find More of My Freezer Meal Recipes
Lisa says
I love pot pie. I make chicken and turkey pot pie with white sauce. A lot more sauce than yours. If I make it with beef I make them into turnovers ala pasties. The question my family always debates, is do we make it with pie crust or top it with biscuits?
Sometimes I take leftover chicken or turkey and just put it in a cream sauce (throw in a few peas!) over toast. My mother used to make creamed chipped beef for dinner that way.
With all your veggies you used frozen?
Sarah says
Sounds fabulous!! What is your favorite go to pie crust recipe?
Joy says
I too would love to know the pie crust recipe. Is it the same one you use for your fruit pies? BTW I made your Raspberry Buckle last night and just about fell out it was so good!
Amanda says
Hi Mavis! I know this is a stupid question (since you don’t thaw the store bought ones) but do you thaw this before you put it in the over?
Mavis Butterfield says
I don’t. I place the pie dish on a cookie sheet and then turn on the oven. That way the pan has time to warm slowly so it does not crack.
Helen in Meridian says
I was going to ask about thawing before baking too. I made your corn chowder Sat.; we just had the leftovers for lunch. I added a can of chopped green chilies, ala the Pioneer Woman, and it was terrific. First time I ever made corn chowder.
Nicoe says
Have you ever tried this with tofu? Or do you have any ideas how to make it as rich with being vegetarian?
Mavis Butterfield says
I have not but I’ll see what I can come up with. 🙂
a mom says
We make a vegetarian pot pie, very similar to this. Our gravy is home-made, and we use almond milk or soy milk to thicken. Believe it or not, this is great with fake turkey or fake chicken. We’ve also added portabella mushrooms to give it a thick, hearty taste if we don’t have any fake meat on hand.
Jody says
How would you altar the baking temp/time if cooking one fresh (not yet frozen!)? Looks yummy…
Mavis Butterfield says
About 20- 25 minutes until the center is warm and the top is golden brown. 🙂
Jody says
What size jar of gravy? 🙂
Mavis Butterfield says
I the the heinz jar is 12 ounces.
Tonya Faulkner says
You said you put the pie pan on the cookie sheet let it heat up with the oven. do you use glass pie pans to go into the freezer?
Kristi says
This is a great recipe! I’ve taken it to new moms just home from the hospital, and have served it to a bunch of college-aged kids, and both times, it got rave reviews! My family loves it; thanks for sharing.
Mavis Butterfield says
You bet! I’m glad you liked it. 🙂
Jen says
Made this over the weekend. Our store had 4.25 lbs packages of beef, so used equal parts potatoes and veggies. Then made it into individual pot pies and threw them into the freezer (after cooking some for us to taste test). They are awesome!!! Made 35 individual pies. Our first baby is due in 5 weeks, so stocking up the freezer as much as possible in advance so we won’t have to worry about cooking. Thank you so much for the awesome recipes!
Katie says
This may be a dumb question but I can’t find pre-made double pie crusts anywhere. I don’t want to make my own takes to much time.
Mavis Butterfield says
I think Pillsbury makes/sells them in the refrigerated cookie section of the grocery store. All you need to do is press them into your pie pan. No rolling.
A says
What containers do you put the pot pie into when freezing?
Irene Buchanan says
Loved this recipe. I did use fresh carrots I needed to use up and added onion . Made 5 pot pies and 3 quart size freezer bags .