Yield: 6 servings

Beef Pot Pie Soup

Prep Time 10 minutes
Cook Time 30 minutes

Beef Pot Pie Soup is everything comfort food should be. Tender beef is simmered in a thick creamy broth, then topped with pie crust strips. An easy, hearty and satisfying soup for body and soul!


  • 1 box Pillsbury Refrigerated Pie Crusts, thawed
  • 2 Tablespoons olive oil
  • 1 ½ pounds beef stew meat, cut small
  • 3 Tablespoons unsalted butter
  • ½ yellow onion, diced
  • 3 celery stalks, sliced
  • 1 large potato, peeled and diced small
  • 1 cup beef broth
  • 2 cups milk
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 package (.87oz) McCormick Brown Gravy Mix
  • 1 cup shredded White Cheddar Cheese
  • Fresh parsley, snipped, optional


  1. Thaw pie crusts according to package directions. Unroll and cut into 1inch wide strips, using a pastry cutter or pizza cutter. Separate slightly and bake in a 450 degree oven for 6-8minutes. Remove and cool until ready to use.
  2. In a large pot, heat olive oil and beef stew meat over medium high heat. Cook until browned, about 5-8 minutes, turning occasionally. Remove meat from pan.
  3. To the pot, add butter, onion, celery and potato. Cook about 3-5 minutes.
  4. In a small bowl, whisk together the milk and gravy mix until no clumps. Add to pot, with the broth, red pepper, salt, pepper and the beef. Cover and turn heat to medium. Cook until potato is soft, about 15 minutes.
  5. When ready to serve, stir in the shredded cheddar. Top with pie crust strips and fresh snipped parsley. ENJOY


  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:

1 bowl

Amount Per Serving: Calories: 633Total Fat: 34gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 154mgSodium: 948mgCarbohydrates: 34gFiber: 3gSugar: 7gProtein: 48g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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