This slow cooker 5-ingredient Amish-style beef pot pie is the kind of cozy, no-fuss supper that fits right into a busy day on the farm or in town. I grew up around church suppers and small-town diners where pot pies were hearty, humble, and meant to stretch a pound or two of beef into a meal that fed a crowd.
Slow cooker beef pot pie filling served over biscuits on a farmhouse plate
Slow cooker beef pot pie filling served over biscuits on a farmhouse plate
Here, we keep that spirit but let the slow cooker do the work: you just layer raw beef chunks, dump a bag of frozen mixed vegetables over the top, add three simple pantry ingredients, and walk away. By suppertime, you’ve got tender beef in a rich, creamy gravy, ready to spoon over warm biscuits for a meal that always gets a yes at my table.
I like to serve this Amish-style beef pot pie filling ladled over split buttermilk biscuits or thick slices of buttered white bread, with a simple green salad or sliced tomatoes on the side to freshen things up. If you’re feeding heartier appetites, mashed potatoes make a wonderful bed for the creamy beef and vegetables, and a dish of applesauce or pickled beets on the table gives that old-fashioned Midwestern touch.
Old-fashioned supper plate with beef pot pie, sliced tomatoes, and pickled beets
Old-fashioned supper plate with beef pot pie, sliced tomatoes, and pickled beets
Finish with something simple, like vanilla pudding or a slice of pie, and you’ve got the kind of stick-to-your-ribs supper our mothers and grandmothers would recognize.
Slow Cooker 5-Ingredient Amish Beef Pot Pie
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 1/2 teaspoon black pepper (counted together as one seasoning ingredient)
Directions
Lightly grease the inside of a 5- to 6-quart slow cooker with a little butter or nonstick spray to make cleanup easier.
Place the raw beef stew meat in an even layer on the bottom of the slow cooker, spreading it out so it cooks and tenderizes evenly.
Raw beef stew meat layered in a slow cooker crock
Raw beef stew meat layered in a slow cooker crock
In a small bowl, whisk together the cream of mushroom soup and the beef broth until mostly smooth; this will become your simple pot pie-style gravy.
Pour the soup and broth mixture evenly over the beef in the slow cooker, making sure most of the meat is covered in liquid.
Sprinkle the salt and black pepper over the top, stirring gently just enough to distribute the seasoning without disturbing the beef too much.
Creamy gravy mixture being poured over beef in a slow cooker
Creamy gravy mixture being poured over beef in a slow cooker
Dump the entire bag of frozen mixed vegetables over the seasoned beef and gravy base, spreading them into an even layer but do not stir; leave them sitting right on top.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and the vegetables are soft.
Frozen mixed vegetables layered on top of beef in the slow cooker
Frozen mixed vegetables layered on top of beef in the slow cooker
Near the end of the cooking time, lift the lid and gently stir from the bottom to combine the beef, gravy, and vegetables into a thick pot pie-style filling. Taste and adjust seasoning with a pinch more salt and pepper if needed.
