Easy 6 Ingredient Ground Beef Pot Pie Recipe Everyone Loves

Ground beef, veggies, creamy sauce, and buttery crescent roll dough—this is what happens when comfort food meets “I don’t feel like cooking tonight.” You toss it all in a cast iron skillet, bake it till it’s golden and bubbly, and suddenly you look like the domestic goddess you always knew you were.

Zero fancy ingredients. Zero dishes in the sink. Zero complaints from the family (which might be a first).

🖤 Why you need this in your life:

It’s pot pie without all the drama.

Crescent roll crust = flaky magic without the rolling pin.

One skillet, one dinner, one very smug cook.

Get the printable recipe and nutrition info here –

Ingredients
1-½ pounds ground beef
1 cup onions diced
2 cups potatoes cubed – you can leave the peels on if they are the yukon gold or red skinned types
2 cups mixed vegetables frozen or canned (drain)
21 ounces cream of mushroom soup
Pinch of salt and pepper
8 ounces crescent roll dough

Instructions
Preheat oven to 375-degrees.
Add ground beef and onion to a cast iron skillet.
Sprinkle with salt and pepper and cook until the meat is browned and the onions are transparent.
Remove from heat.
Meanwhile boil the cubed potatoes until tender.
Drain.
Add the potatoes to the beef mixture in the skillet.
Add in the frozen vegetables.
Stir in the cream of mushroom soup until well blended.
Top with the crescent roll dough – you may need to trim the pieces that are too long and use them for the sides.
Cook for 30 minutes or until golden.
Brush with heavy cream if desired and return to the oven for 10 minutes. This will give the pot pie a glossy top.

In this video –
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iron skillet –
strainer spoon –

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