There’s nothing cozier than a good pot pie! This recipe combines it with pot roast ingredients for the ultimate comforting dinner. It’s full of flavor, delicate texture, and the perfect blend of spices for a meal that will warm you from the inside out. The best part? This recipe comes together quickly with Bisquick™ and Progresso™ Pitmaster™ Hearty Smokehouse-Style Steak & Potatoes with Roasted Vegetables Soup. These ingredients create a simple recipe that you can whip up any night, even the busy ones!
This pot pie can be made with a few simple ingredients that can easily be kept on hand without crowding your grocery list or your pantry.
All-Purpose Baking Mix: The unique blend of ingredients in Bisquick™ makes this dish extremely easy to make. It creates a flaky, delicate crust with minimal effort and no fuss!
Progresso™ Soup: Progresso™ Pitmaster™ Steakhouse-Style Steak & Potatoes with Roasted Vegetables is a delicious, flavor-packed soup that makes a fantastic filling for your pot pie. With all the ingredients and seasoning already included, you don’t need to worry about the laborious process of making a pot pie filling on your own.
Egg: The large egg in this recipe helps to thicken the batter and create a nice golden crust for your pot pie.
Other Ingredients You’ll Need: Milk and vegetable oil.
This Pot Roast Pot Pie is incredibly easy to prepare, but still yields an impressive result! You can make it in just a few simple steps for a stress-free dinner. Here’s how:
In a medium bowl, stir Bisquick™, milk, vegetable oil, and egg together until blended. Set aside.
In a medium oven-safe skillet, bring the soup to a heavy simmer and cook until reduced by half, about 10 minutes. You want the soup to reduce so it becomes a thick stew, more of a pot pie consistency, instead of a liquidy soup consistency.
Pour the batter over the soup. Bake uncovered for 25 to 30 minutes at 375°F or until the crust is deep golden brown.
This recipe makes plenty to go around! If you have leftovers, be sure to store them properly so you can eat them later.
You can keep leftover Pot Roast Pot Pie in an airtight container in the refrigerator for up to 3 days. Be sure to store leftovers within 2 hours of finishing preparation for food safety.
To freeze leftover pot pie, spoon into a freezer-safe storage container. Store in the freezer up to 3 months.
From the Fridge: Place a serving on a microwavable plate. Cover loosely and microwave on Medium-High (70%) for about 1 minute or until the filling reaches 165°F on an instant-read thermometer inserted in the center.
From the Freezer: Place a serving on a microwavable plate. Cover loosely and microwave on Medium-High (70%) for about 2 to 3 minutes or until the filling reaches 165°F on an instant-read thermometer inserted in the center.
Heat oven to 375°F. In a medium bowl, stir Bisquick™, milk, vegetable oil, and egg until blended. Set aside.
In a 10-inch oven-safe skillet, bring the soup to a rapid simmer and cook until reduced by half, about 10 minutes.
Pour the batter over the reduced soup.
Bake uncovered for 25 to 30 minutes or until crust is deep golden brown and a toothpick inserted into the crust comes out clean.
Stir 1/2 cup shredded cheese into the batter for a cheesy crust. You can also garnish with chopped fresh parsley for brightness, if desired.
If you want to save time in the evening, you can prep the filling ahead of time. Simply reduce the soup, cover with foil, and put the pan in the fridge for a couple of hours. When ready to make, rewarm the soup for 5 minutes over medium heat. Top with the Bisquick™ mixture right before you bake it as instructed.
Add a cup of chopped leftover steak, frozen peas, or chopped green beans before reducing the soup if you want to stretch the filling or make it more hearty.
