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Broccoli Beef Pot Pie

 Broccoli Beef Pot Pie
Twenty years ago, I ran my own restaurant. For the last 15, I've been a cook at our local school, so I'm always in the kitchen cooking. Whenever I fix this for my husband and me, I give half to my single brother, who shares it with his friends.
6-8 ServingsPrep: 45 min. Bake: 50 min.


  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening
  • 6 to 8 tablespoons cold water
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cups chopped broccoli, cooked and drained
  • 2 cups (8 ounces) shredded Swiss cheese
  • 4 ounces cream cheese, cubed
  • 1 egg, lightly beaten
  • 1/2 cup plus 1 teaspoon milk, divided
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • In a large bowl, combine flour and salt; cut in shortening until
  • crumbly. Gradually add water, tossing with a fork until dough forms
  • a ball. Roll out dough to fit a 9-in. pie plate. Transfer to plate;
  • trim even with edge.
  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink; drain. Stir in the broccoli, Swiss cheese, cream
  • cheese, egg, 1/2 cup milk, flour, garlic powder, salt and pepper.

2 of 2

Broccoli Beef Pot Pie (continued)

Directions (continued)

  • Spoon into crust.
  • Roll out remaining dough to fit top of dish; place over filling.
  • Trim, seal and flute edges; cut slits in top. Brush pastry with
  • remaining milk. Bake at 350° for 50-55 minutes or until the
  • crust is golden brown. Let stand for 5 minutes before cutting.
  • Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 632 calories, 46 g fat (22 g saturated fat), 127 mg cholesterol, 657 mg sodium, 29 g carbohydrate, 2 g fiber, 24 g protein.