Slow Cooker Amish Beef Pot Pie

This Slow Cooker Amish Beef Pot Pie is made with just five simple ingredients. Soft beef chunks cook slowly with veggies and a creamy gravy, making a cozy, filling meal. Just spoon it over warm biscuits or bread for a comforting, old-fashioned dinner that feels like it came from grandma’s kitchen.

This slow cooker beef pot pie only needs 5 ingredients, and it’s the kind of cozy meal that’s perfect for a busy day, whether you’re on a farm or just at home in town. I grew up going to church suppers and small-town diners, where pot pies were simple, filling meals that could turn a little bit of beef into enough food to feed a whole family.

This recipe keeps that same warm, homey feeling, but lets the slow cooker do all the hard work. All you do is put raw beef chunks in the pot, pour a bag of frozen mixed veggies on top, add three easy pantry items, and then just walk away. By dinnertime, you’ll have soft, tender beef sitting in a rich, creamy gravy, ready to spoon over warm biscuits for a meal everyone will love.

I like to serve this Amish-style beef pot pie filling over split buttermilk biscuits or thick slices of buttered white bread. A simple green salad or some sliced tomatoes on the side make it feel fresh. If your family is extra hungry, try spooning it over mashed potatoes instead, and add a little applesauce or pickled beets on the table for that classic old-fashioned touch.

To finish the meal, add something easy like vanilla pudding or a slice of pie. This is the kind of hearty, filling supper that our moms and grandmas would remember and love.

Servings: 6

Ingredients

• 2 pounds beef stew meat, cut into 1-inch chunks
• 1 (16-ounce) bag frozen mixed vegetables (peas, carrots, corn, and green beans)
• 1 (10.5-ounce) can cream of mushroom soup
• 1 (14.5-ounce) can beef broth
• 1 teaspoon kosher salt and ½ teaspoon black pepper (counted as one seasoning ingredient)

Slow Cooker Amish Beef Pot Pie: Directions

1. Rub a little butter or spray some nonstick cooking spray inside your 5- to 6-quart slow cooker. This makes it much easier to clean later.
2. Place the raw beef stew meat into the bottom of the slow cooker. Spread the pieces out evenly so every chunk of meat cooks and gets tender at the same rate.
3. In a small bowl, use a whisk to stir the cream of mushroom soup and beef broth together until the mixture looks mostly smooth. This will turn into your simple, creamy pot pie gravy.
4. Slowly pour the soup and broth mixture over the beef in the slow cooker. Try to cover most of the meat with the liquid so it cooks evenly.
5. Sprinkle the salt and black pepper over the top of everything. Stir very gently, just enough to spread the seasoning around without moving the beef too much.
6. Open the bag of frozen mixed vegetables and pour the whole bag on top of the beef and gravy. Spread the vegetables into a flat, even layer, but do not stir them in — just let them sit on top.
7. Put the lid on the slow cooker. Cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef feels very soft and the vegetables are tender.
8. Near the end of cooking, take off the lid and gently stir everything from the bottom up. This mixes the beef, gravy, and vegetables together into a thick, creamy pot pie filling. Taste it, and if you’d like, add a little more salt and pepper.
9. Spoon the hot beef and vegetable mixture over warm biscuits, pie crust squares, or thick slices of bread, letting the gravy soak in nicely. Store any leftovers in a covered container in the fridge for up to 3 days, and warm them up gently on the stove or in the microwave when ready to eat.