Stroganoff Pot Pie is a delicious dinner recipe filled with ground beef, vegetables and seasonings.  Gluten Free condensed mushroom soup creates a flavourful sauce to complement the other ingredients.

This meat pie recipe yields 6 servings and is a great week night dinner with the help of a ready made, gluten free pie crust.

The mushroom sauce, plus some added mushrooms gives this recipe an extra boost.

Your taste buds will thank you as they experience goodness in every bite!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To start making Stroganoff Pot Pie I placed my ready made pie crust on top of some Saran wrap dusted in gluten free flour.  I sprinkled flour on top and then more plastic wrap before rolling it out flat.

Then I added some olive oil to a frying pan and turned the heat to medium.  Once the oil was heated I added the ground beef.

After I had broken up the meat I added in some, salt and pepper.

After the meat was browned and drained I poured in some Worcestershire sauce.

Then I stirred in some water.

I dumped in a can of gluten free condensed cream of mushroom soup and some sliced mushrooms.

Then I dumped in some frozen mixed vegetables.

I stirred the ingredients until they were well combined.

Once combined I scraped the meat and vegetable mixture into a greased 9″ pie plate.

Then I topped the meat mixture with the prepared pie crust.

Next I crimped the edges of the pie crust and cut some vents in the top of the pastry.

Then I placed the Stroganoff Pot Pie in a preheated 400F oven for  30 -35 minutes or until browned and bubbling.  I covered the edges of the pastry to prevent over browning.

After 35 minutes I removed it from the oven and allowed it to sit for a couple of minutes.

Then I sliced it into serving size pieces to suit my needs.

This hearty pie can be eaten as a light dinner on its own or…

Serve with fresh gluten free biscuits and your favourite salad.  You have an easy, complete meal for your dinner rotation.

Stroganoff Pot Pie is sure to be a hit with everyone in your home!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Other Lighter Meals You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Stroganoff Pot Pie:

• 9″ gluten free pie crust
• 1 tbsp olive oil
• 1 lb extra lean ground beef
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp Worcestershire sauce
• 1/2 cup water
• 284ml can gluten free condensed cream of mushroom soup
• 1 cup sliced mushrooms
• 2 cups frozen mixed vegetables

How to Make Stroganoff Pot Pie:

1. Preheat oven to 400F and grease a 9″ pie plate.
2. Roll out a prepared gluten free pie crust.
3. Heat olive oil in a frying pan over medium heat.
4. Add the extra lean ground beef and break it up while it browns.
5. Sprinkle in the salt and pepper.
6. Slice the mushrooms if not presliced.
7. Once browned, drain the ground beef.
8. Pour in the Worcestershire sauce.
9. Stir in the water.
10. Add the condensed soup and the mushrooms. Stir to combine.
11. Dump in the frozen vegetables.  Stir to combine.
12. Once combined, scrape the meat mixture into the prepared pie plate.
13. Cover with the rolled out pastry. Crimp edges and cut slits in top.  Cover edges of pastry.
14. Bake in the preheated 400F oven for 30 – 35 minutes or until pastry is browned and sauce is bubbling.
15. Remove from oven and let stand for a couple minutes before serving.
16. Slice and enjoy!

FAQS:

What should I serve with stroganoff pot pie?

Stroganoff pot pie is a hearty and flavorful dish, so you’ll want to complement it with sides that balance the richness without overpowering it. Here are some ideas:

Vegetables

1. Steamed or Roasted Vegetables: Lightly seasoned green beans, carrots, or asparagus work well.
2. Salad: A fresh, crisp salad with a light vinaigrette can cut through the richness. Consider a simple mixed greens salad with cucumber, cherry tomatoes, and red onion.
3. Sautéed Spinach: Quick and easy to prepare, with garlic and a squeeze of lemon.

Starches

1. Mashed Potatoes: Creamy mashed potatoes can soak up the sauce from the pot pie.
2. Rice: A simple side of white or wild rice can be a good neutral counterpart.
3. Gluten Free Bread: A crusty baguette or dinner rolls for dipping into the sauce.

Other Options

1. Pickled Vegetables: Something tangy like pickled beets or cucumbers can provide a nice contrast.
2. Cranberry Sauce: Adds a sweet and tart flavor that pairs well with the creamy stroganoff.

Drinks

1. Wine: A light red wine like Pinot Noir or a crisp white wine like Sauvignon Blanc.
2. Beer: A light lager or pilsner.
3. Non-Alcoholic: Sparkling water with a twist of lemon or lime, or a light iced tea.

Choose sides that you enjoy and that complement the main dish without overwhelming it.

How do I store stroganoff pot pie?

To store stroganoff pot pie, follow these steps to ensure it stays fresh and safe to eat:

Storing in the Refrigerator:

1. Cooling: Allow the pot pie to cool to room temperature if it has just been cooked. Do not leave it out for more than 2 hours to prevent bacterial growth.
2. Covering: Wrap the pot pie tightly with aluminum foil or plastic wrap. Alternatively, place it in an airtight container.
3. Refrigeration: Store the covered pot pie in the refrigerator. It will keep for 3-4 days.

Storing in the Freezer:

1. Cooling: Allow the pot pie to cool to room temperature.
2. Wrapping: Wrap the pot pie tightly in aluminum foil, then place it in a heavy-duty freezer bag or an airtight container. If you want to freeze individual portions, you can cut the pie into slices and wrap each one separately.
3. Labeling: Label the container or bag with the date so you can keep track of how long it has been stored.
4. Freezing: Place the wrapped pot pie in the freezer. It will keep for 2-3 months.

Reheating:

1. Refrigerated Pie: Preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the pot pie with aluminum foil. Bake for about 20-30 minutes, or until heated through.
2. Frozen Pie: If you have time, let the pie thaw in the refrigerator overnight. Then follow the reheating instructions for a refrigerated pie. If reheating from frozen, preheat the oven to 375°F (190°C), cover the pie with aluminum foil, and bake for about 60-75 minutes, or until heated through. You can remove the foil for the last 10-15 minutes to let the crust crisp up.

By following these steps, you can store and enjoy your stroganoff pot pie later without compromising its quality.