Beef Pot Pie Soup

Beef Pot Pie Soup is everything comfort food should be. Tender beef is simmered in a thick creamy broth, then topped with pie crust strips. An easy, hearty and satisfying soup for body and soul!

Turning favorite comfort foods into soup is one of my specialties. Try this Lasagna Soup or this Slow Cooker Pizza Soup next!

Why This Soup is Best

There’s nothing like a hot bowl of soup on a blustery day. Since we have already perfected the broccoli cheddar soup and roasted tomato soup, it was time to try something heartier.

• The gravy-like broth is good enough to eat all on its own!
• Every bite is packed with tender morsels of beef, potatoes and melted cheese.
• Topped with pie strips for the perfect comfort food touch.
• It’s easier to make than traditional pot pie but just as satisfying!

This Beef Pot Pie Soup is the ultimate remedy for a “blah” day. It’s like a warm hug in soup form.

Ingredient Notes

• Refrigerated pie crusts – Yes, you can use homemade pie crust but I love the convenience (and the consistency) of cooking with the prepared dough.
• Beef stew meat – Chuck or round roast is the standard, inexpensive choice for stewing. You can find pre cut packages of meat for stewing in the butcher section at your grocery store. Cut meat into small bites.
• Potato – I use a large russet potato for this soup but any kind of white or red potato will do.
• Brown gravy mix – I used McCormick brand mix to enhance the savory flavor of the broth in this soup.
• Cheese – Freshly shredded white cheddar is my preferred choice for this beef pot pie soup recipe. I grate it in right before serving.
• Parsley – This is optional but a garnish of freshly herbs adds a perfect pop of freshness and color to an otherwise brown dish.

Tips and Tricks

• Use a pizza cutter to slice the pie crust into even strips. Let them bake and cool as you make the soup.
• Brown the beef first. This step brings out more juicy flavor in the meat.
• Add the cheese and the pie crust strips just before serving.
• Store leftover soup and pie crust strips separately. Soup should be stored in an airtight container in the refrigerator. Pie crust strips can be kept in a sealed container or ziploc bag at room temperature.

Recipe FAQs

More Easy Soup Recipes

• Bacon Cheeseburger Soup: tastes like a burger, trust me!
• Zuppa Toscana Soup: Olive Garden copycat recipe!
• French Onion Soup
• Turkey Noodle Soup: a great use for your leftover turkey on Thanksgiving. Chicken will work well too!
• Broccoli Cheese Soup
• Keto Zuppa Toscana

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Beef Pot Pie Soup

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By: Aimee

Beef Pot Pie Soup is everything comfort food should be. Tender beef is simmered in a thick creamy broth, then topped with pie crust strips. An easy, hearty and satisfying soup for body and soul!

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 servings

Ingredients 

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• ▢ 1 box Pillsbury Refrigerated Pie Crusts thawed
• ▢ 2 Tablespoons olive oil
• ▢ 1 ½ pounds beef stew meat cut small
• ▢ 3 Tablespoons unsalted butter
• ▢ ½ yellow onion diced
• ▢ 3 celery stalks sliced
• ▢ 1 large potato peeled and diced small
• ▢ 1 cup beef broth
• ▢ 2 cups milk
• ▢ ¼ teaspoon crushed red pepper flakes
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon black pepper
• ▢ 1 package McCormick Brown Gravy Mix .87oz
• ▢ 1 cup shredded White Cheddar Cheese
• ▢ Fresh parsley snipped, optional

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Instructions 

• Thaw pie crusts according to package directions. Unroll and cut into 1inch wide strips, using a pastry cutter or pizza cutter. Separate slightly and bake in a 450 degree oven for 6-8minutes. Remove and cool until ready to use.
• In a large pot, heat olive oil and beef stew meat over medium high heat. Cook until browned, about 5-8 minutes, turning occasionally. Remove meat from pan.
• To the pot, add butter, onion, celery and potato. Cook about 3-5 minutes.
• In a small bowl, whisk together the milk and gravy mix until no clumps. Add to pot, with the broth, red pepper, salt, pepper and the beef. Cover and turn heat to medium. Cook until potato is soft, about 15 minutes.
• When ready to serve, stir in the shredded cheddar. Top with pie crust strips and fresh snipped parsley. ENJOY

Notes

• Use a pizza cutter to slice the pie crust into even strips. Let them bake and cool as you make the soup.
• Brown the beef first. This step brings out more juicy flavor in the meat.
• Add the cheese and the pie crust strips just before serving.
• Store leftover soup and pie crust strips separately. Soup should be stored in an airtight container in the refrigerator. Pie crust strips can be kept in a sealed container or ziploc bag at room temperature.

Nutrition

Serving: 1bowl, Calories: 633kcal, Carbohydrates: 34g, Protein: 48g, Fat: 34g, Saturated Fat: 15g, Polyunsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 154mg, Sodium: 948mg, Fiber: 3g, Sugar: 7g

Course: Soups and Stews

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

This Beef Pot Pie Soup is one of the heartiest soups you’ll ever eat! No matter what the weather is outside, a bowl of this soup will warm you from head to toe.