Italian Beef Pot Pie

40 4 servings, 1/4 recipe (325 g) each
Recipe By
(4) 3 Reviews
Prep Time
Total Time

4 servings, 1/4 recipe (325 g) each

What You Need

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Make It

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  • Heat oven to 400ºF.
  • Brown meat with vegetables in dressing in large skillet. Add tomato sauce; cook and stir 5 min. or until slightly thickened. Remove from heat. Stir in cheese.
  • Spoon into 9-inch square baking dish sprayed with cooking spray. Cover with pie crust; trim excess crust, then flute edges. Cut several slits in crust to permit steam to escape.
  • Bake 20 min. or until golden brown. Let stand 5 min. before serving.

Make Ahead

Prepare pot pie as directed, but do not bake. Freeze up to 2 months. When ready to serve, thaw overnight in refrigerator, then bake in 400ºF oven 30 min. or until golden brown. Let stand 5 min. before serving.


  • 4 servings, 1/4 recipe (325 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (325 g) each
Calories 580
% Daily Value
Total fat 31g
Saturated fat 11g
Cholesterol 80mg
Sodium 990mg
Carbohydrate 37g
Dietary fibre 3g
Sugars 10g
Protein 37g
Vitamin A 10 %DV
Vitamin C 70 %DV
Calcium 30 %DV
Iron 40 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • retestprodcanada |


  • hyper_cutie_pie |

    Made this the other night. Used rolled pie crust on top. didn't have the dressing but i had sundried tomato pesto, added same amount as dressing. was delicious! really turned out great. I like having crust only on top.

  • sxg196 |

    This is a keeper - Very tasty and easy to make. I used Bisquick for topping but mashed potatoes would be nice as well. I will definitely make this again and share the recipe with others.