Serve the hot beef and vegetable mixture spooned over warm biscuits, pie crust squares, or thick slices of bread, letting the gravy soak in. Store leftovers covered in the refrigerator for up to 3 days and reheat gently on the stovetop or in the microwave.
Variations & Tips
To lean more into that Amish pot pie feeling, you can serve this over homemade drop biscuits or simple egg noodles instead of store-bought biscuits or bread. If you prefer a thicker, stick-to-your-ribs filling, stir in 1 to 2 tablespoons of instant tapioca or cornstarch mixed with a little cold broth during the last 30 minutes of cooking. For a milder flavor, swap cream of mushroom soup for cream of celery or cream of chicken, which many farmhouse cooks kept on hand.
Beef pot pie filling served over buttered egg noodles in a simple bowl
Beef pot pie filling served over buttered egg noodles in a simple bowl
If your family likes potatoes in their pot pie, you can add 2 cups of peeled, diced potatoes on top of the beef before dumping on the frozen vegetables, but you may want to increase the salt slightly. To stretch the meal, serve the filling over rice or buttered noodles, or double the vegetables by adding an extra half bag of frozen mixed veggies.
For a Sunday-style finish, transfer the hot filling to a baking dish, top with refrigerated biscuit dough or pie crust, and bake at 400°F until the topping is golden, turning your slow cooker supper into a more traditional baked pot pie without adding any extra fuss to the base recipe.
Golden baked pot pie made from slow cooker filling in a casserole dish
Golden baked pot pie made from slow cooker filling in a casserole dish
