Kozy Kitchen and Home

Perfect for potlucks, birthdays, or every day.

This isn’t your average pot pie! My husband requests this every year for his birthday—it’s a hearty, creamy mix of beef, veggies, cheese, and golden pastry. Because the filling isn’t overly saucy, the crust bakes up delightfully flaky every time.

Don’t be afraid to change it up: you could easily substitute your favorite vegetables if broccoli isn’t for you.  Cook and drain them so they aren’t overly watery and simply add them in place of the broccoli.  Spinach or green beans would be great options or maybe replace half the broccoli with chopped carrots.  And if you love extra cheese, don’t be shy—add a bit more!

Ingredients

• 2 refrigerated pie crusts (store-bought is easy, but homemade works too)
• 1 pound ground beef (or a budget friendly beef/pork combination)
• 1 small onion, chopped (about 1/2 cup)
• 4–5 white button mushrooms, thinly sliced or chopped small (about 1/2 cup)
• 1 (10 oz) package frozen chopped broccoli, cooked and drained (1 1/2 to 2 cups) (fresh broccoli works—just chop after cooking)
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 3 oz cream cheese, softened
• 1 1/4 cups milk
• 1 egg
• 4 oz Monterey Jack cheese, shredded or sliced

Tip: If you like big flavors, try adding a pinch of red pepper flakes or swapping in your favorite cheese blend.  

Step-by-Step Instructions

1. Preheat the oven to 350°F (177°C).
2. Prepare the pie crusts: Remove both crusts from the fridge and packaging. Let them warm on the counter while you make the filling. This helps prevent cracking when you roll them out.
3. Cook the broccoli: Place frozen broccoli in a microwave-safe bowl and cook according to package directions. Drain well. If using fresh, steam or boil until tender, then chop into small pieces. If you want the pie to slice smoothly, make sure all veggies are chopped small.
4. Prep the vegetables: Peel and finely mince the onion. Thinly slice or chop the mushrooms into small pieces.
5. Brown the beef: In a large skillet over medium heat, cook the ground beef until it starts to brown, breaking it up as it cooks.
6. Add veggies: Stir in the onion and mushrooms. Cook until the beef is fully cooked and the vegetables are soft, about 5 minutes.
7. Drain excess fat: If there’s fat in the pan, carefully spoon or pour it off.  Tip: never pour grease down the drain.  Pour it into a separate bowl and when it cools, dispose of it in a zip lock bag in the trash.
8. Mix in seasonings and flour: Sprinkle flour, salt, garlic powder, and black pepper over the mixture. Stir well to coat everything evenly.
9. Add cheese and milk: Drop the softened cream cheese into the pan. Stir until it melts and gradually add milk, stirring constantly until the mixture is smooth and starts to bubble.
10. Temper the egg: In a small bowl, beat the egg. Spoon about 1 cup of the hot meat mixture into the egg and mix quickly (this keeps the egg from scrambling). Then pour the egg mixture back into the pan and stir well.
11. Thicken the filling: Let the mixture simmer for about 1 minute, until it thickens. Stir in the cooked, chopped broccoli. Remove from heat.
12. Assemble the pie: Gently fit one pie crust into the bottom of a 9-inch pie pan. Spoon in the warm beef and veggie filling.
13. Add cheese: Sprinkle or layer the cheese over the filling.
14. Top and seal: Place the second pie crust over the top. Trim excess dough if needed. Pinch or crimp the edges to seal the pie.
15. Vent and brush: Using a sharp knife, cut 3–4 small slits in the top crust for steam to escape. Brush the surface with a little milk for a flaky and golden crust.
16. Bake: Place the pie in the oven and bake for 45 minutes. If the crust starts browning too quickly, loosely cover the edges with foil.
17. Rest: Let the pie cool for 10 minutes before slicing. This helps the filling set and makes serving easier.

Serving Suggestions

Serve your pie hot and enjoy! It makes 8 generous slices or 6 extra-large ones. For added color, serve a simple side salad—though the pie is a complete meal on its own. Try making two: one for dinner and one for lunches during the week.  It reheats beautifully, so is excellent for weekly meal prep.

Share your Stories

Let me know if you decide to change up the veggies or cheese and how it turned out.  I love to experiment with recipes I find and hope to encourage others to make these recipes their own.  Don’t be shy, tell me all about your cooking adventures!