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Amish Beef Pot Pie Slow Cooker 5-Ingredient. This easy slow cooker beef pot pie uses just 5 simple things. It’s like the warm meals from old farm days or church dinners. I remember pot pies that made a little meat feed lots of people. Now, the slow cooker does the hard work. Just add raw beef, frozen veggies, and a few basics. Walk away. Dinner’s ready with soft beef in yummy gravy. Spoon it over biscuits!
Make a cozy family meal in your slow cooker with beef chunks, frozen veggies, soup, broth, and seasoning. It simmers to tender bites in thick gravy. Perfect for busy days—serve over biscuits or bread with salad. Feeds 6 warmly, like grandma’s hugs in a bowl.
Servings: 6
Ingredients
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Use 2 pounds of beef for stew. Cut the meat into small pieces about 1 inch big.
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1 (16-ounce) bag frozen mixed veggies (peas, carrots, corn, green beans)
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1 (10.5-ounce) can cream of mushroom soup
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1 (14.5-ounce) can beef broth
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1 teaspoon salt and 1/2 teaspoon black pepper (one seasoning mix)
Amish Beef Pot Pie Slow Cooker 5-Ingredient
Amish Beef Pot Pie: Directions
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Rub a little butter or spray inside a 5- to 6-quart slow cooker for easy cleanup.
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Spread raw beef pieces evenly on the bottom so they cook nice and soft.
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Mix soup and broth in a bowl until smooth—this makes the gravy.
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Pour the mix over the beef to cover it well.
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Sprinkle salt and pepper on top. Stir lightly to spread it without messing up the beef.
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Add all the frozen veggies on top in an even layer. Don’t stir—just leave them there.
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Put on the lid. Cook on LOW 7-8 hours or HIGH 4-5 hours until beef is super tender and veggies are soft.
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At the end, stir everything together from the bottom to make a thick filling. Taste and add more salt or pepper if you like.
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Spoon hot filling over warm biscuits, bread slices, or pie crust. Let gravy soak in. Keep leftovers in the fridge up to 3 days. Reheat on stove or microwave.
I love putting this over split biscuits or buttered bread, with salad or tomatoes on the side. For big eaters, try mashed potatoes under it. Add applesauce or beets for old-time flavor. End with pudding or pie for a full, filling supper like moms used to make.
