Slow Cooker Ground Beef Pot Pie Soup

I made a soup my entire family liked! I was so excited. Not a single, “It’s good but…” just lots of compliments and happy eating sounds. I think the secret is the rich flavor. It had plenty of “chunks” for my need to chew their soup family and such a rich depth of flavor that no one could say it needed more anything.

Verdict: This is going to be frozen and put in our rotation of freezer meals. It is easy to double this recipe and freeze the rest for a second meal. I love when I find things the whole family will eat without a single suggest of how to improve it. Taste and adjust the spices and ingredients to your family’s tastes.

I served this with a side of garlic bread for dipping instead of adding the pie crust topping which would make it seem more like a pot pie. Everyone likes the pie crust topping but I thought it was unnecessary with the garlic bread.

Ground Beef Pot Pie Soup

  • Servings: 4-6 large bowls
  • Difficulty: easy
  • Print


  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 2 teaspoons salt (divided in half)
  • 1 teaspoon pepper (divided in half)
  • 1 large onion, chopped
  • 6 large garlic cloves, minced
  • 2 bay leaves
  • 1 tablespoons thyme
  • 3 tablespoons chopped parsley (more for garnish)
  • 3 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 (6 oz) can tomato paste
  • 1/4 cup Worcestershire sauce
  • 4 cups beef stock
  • 1 cup dark beer (a red or lager will work too)
  • 1 (15 oz) can of corn, drained
  • 2 tablespoons cornstarch mixed into 3 tablespoons of cold water
  • Parmesan cheese, grated


  1. In a large Dutch oven over medium-high heat, add olive oil and the ground beef and break into small pieces as it cooks.  Season the meat with 1 teaspoon salt and 1/2 teaspoon pepper.  Cook until no longer pink.
  2. Add the onion to the pan and cook 4 more minutes.  Add the garlic, bay leaves, thyme, and parsley then cook 2 more minutes until very fragrant. Pour mixture into the slow cooker.
  3. Stir in carrots, celery, tomato paste, Worcestershire sauce, beef stock, stout beer, 1 teaspoon salt and 1/2 teaspoon pepper, and stir together.
  4. Allow the soup to cook for 4-6 hours on low.
  5. Thirty minutes before serving – turn the slow cooker to high. Stir in corn, corn starch and water slurry (make sure the cornstarch is COMPLETELY dissolved in the water before adding to the slow cooker to avoid clumps).
  6. If you wish to make a pie shell topping for the soup roll out a prepared pie dough into a round and then bake flat on a cookie sheet per instructions.shells Remove pie crust from oven and when cool break into large pieces.
  7. Taste soup and adjust spices to your liking.
  8. To Serve: Garnish the soup with some chopped parsley and serve warm with a pie crust sprinkled over the top as desired.  Top with grated Parmesan if desired.

8 Comments Add yours

    1. koolaidmoms says:

      Thank you so very much!!


  1. Slow Cooker Ground Beef Pot Pie Soup

    Liked by 1 person

  2. Erika says:

    I am sure this soup is very strengthening and therefore perfect for the cold season! Looks awesome!

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! The blend was perfect for a nice cold night.

      Liked by 1 person

  3. Carol anne says:

    This is so awesome! I love soup! May try it!

    Liked by 1 person

    1. koolaidmoms says:

      Thanks! My daughter and I are big soup fans for every meal. My wife and son prefer to chew their meals so it is a harder sell for them but even they liked this soup!


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