One Pot Stroganoff Pot Pie

If you’re looking for a comforting, creamy, and savory dinner idea that’s as easy as it is delicious, this One-Pot Stroganoff Pot Pie will quickly become a favorite.

It combines the rich flavors of classic beef stroganoff with the satisfying flakiness of a golden puff pastry crust.

And it all comes together in just one pot!

Why You’ll Love This Recipe

• Hearty and Satisfying: The creamy stroganoff filling pairs perfectly with the flaky puff pastry for a comforting meal.
• Customizable: Use ground turkey, chicken, or even a vegetarian protein like lentils to suit your preferences.
• Crowd-Pleaser: This dish looks impressive but is deceptively simple to make, making it perfect for family dinners or entertaining.

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Ingredients You’ll Need

For the Stroganoff Filling:

• 1 tablespoon olive oil
• 1 pound ground beef (or ground turkey for a lighter option)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1 cup sour cream
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup frozen peas

For the Pot Pie Topping:

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

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How to Make Stroganoff Pot Pie

1. Prepare the Filling:
   • Preheat your oven to 375°F (190°C).
   • Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium heat. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned. Drain any excess fat if necessary.
   • Add the diced onion and cook until softened, about 3–4 minutes. Stir in the garlic and mushrooms, cooking for an additional 3 minutes until fragrant.
2. Make the Sauce:
   • Sprinkle the flour over the beef mixture and stir to coat evenly. Cook for 1–2 minutes to remove the raw flour taste.
   • Gradually stir in the beef broth, ensuring there are no lumps. Bring the mixture to a simmer, allowing it to thicken slightly.
   • Stir in the sour cream, Dijon mustard, Worcestershire sauce, paprika, salt, and pepper. Simmer for 3–4 minutes, stirring occasionally, until the sauce is rich and creamy.
3. Add Vegetables and Assemble:
   • Mix in the frozen peas and remove the skillet from heat. Smooth the filling into an even layer.
   • Carefully place the puff pastry sheet over the top of the skillet, tucking in the edges as needed. Brush the pastry with the beaten egg for a glossy finish.
4. Bake to Perfection:
   • Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the puff pastry is golden brown and puffed.
   • Let the pot pie rest for 5 minutes before serving.

One Pot Stroganoff Pot Pie

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Indulge in the rich, creamy flavors of tender beef stroganoff enveloped in a golden, flaky puff pastry crust. This One-Pot Stroganoff Pot Pie is the perfect marriage of comfort food and elegance, bringing hearty satisfaction to every bite.

• Total Time: 55 minutes
• Yield: 4–6 servings 1x

Ingredients

Scale 1x2x3x

For the Stroganoff Filling:

• 1 tablespoon olive oil
• 1 pound ground beef (or ground turkey for a lighter option)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1 cup sour cream
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup frozen peas

For the Pot Pie Topping:

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large, oven-safe skillet or Dutch oven over medium heat.
3. Add ground beef, breaking it apart with a wooden spoon, and cook until browned.
4. Drain any excess fat if necessary.
5. Add diced onion and cook until softened, about 3–4 minutes.
6. Stir in garlic and mushrooms, cooking for an additional 3 minutes until fragrant.
7. Sprinkle flour over the beef mixture and stir to coat evenly.
8. Cook for 1–2 minutes to remove the raw flour taste.
9. Gradually stir in beef broth, ensuring there are no lumps.
10. Bring the mixture to a simmer, allowing it to thicken slightly.
11. Stir in sour cream, Dijon mustard, Worcestershire sauce, paprika, salt, and pepper.
12. Simmer for 3–4 minutes, stirring occasionally, until the sauce is rich and creamy.
13. Mix in frozen peas and remove the skillet from heat.
14. Smooth the filling into an even layer.
15. Carefully place the puff pastry sheet over the top of the skillet, tucking in the edges as needed.
16. Brush the pastry with beaten egg for a glossy finish.
17. Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the puff pastry is golden brown and puffed.
18. Let the pot pie rest for 5 minutes before serving.

Notes

• Vegetarian Option: Substitute ground beef with lentils, mushrooms, or a plant-based meat alternative for a vegetarian version.
• Make-Ahead Friendly: You can prepare the stroganoff filling in advance and refrigerate it. When ready to bake, top with puff pastry and proceed as directed.

• Author: Jordan Mitchell
• Prep Time: 15 minutes
• Cook Time: 40 minutes