Recipes and Cooking Vegetable-Beef Pot Pie You can change up this recipe by using different kinds of frozen mixed vegetables. Give it a Tex-Mex twist by adding Southwestern-blend vegetables. Or try a mix of cauliflower, broccoli, and carrots. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 11, 2020 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Bake Time: 15 mins Total Time: 40 mins Servings: 4 Yield: 5 cups filling Jump to Nutrition Facts Ingredients 1 pound lean ground beef or ground turkey 1 cup chopped onion 1 tablespoon chili powder ½ teaspoon kosher salt ⅛ teaspoon black pepper 1 ½ cup frozen peas and carrots or frozen mixed vegetables 1 14.5 ounce can diced tomatoes, undrained 1 13.8 ounce pkg. refrigerated pizza dough 1 egg, lightly beaten (optional) Directions Preheat oven to 400°F. In an oven-safe 3- to 4-qt pot cook ground meat and onion about 8 minutes or until meat is browned and onion is tender. Drain off fat. Stir chili powder, salt, and pepper into meat mixture in pot. Add frozen vegetables and tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes or until most of liquid is evaporated. Meanwhile, unroll pizza dough; cut into 1-inch strips. Arrange strips on top of the meat mixture in pot, trimming to fit.* If desired, brush dough with lightly beaten egg. Place pot in oven. Bake, uncovered, 15 to 20 minutes or until golden. *Tip If desired, arrange strips in a lattice pattern on a sheet of waxed paper. Use the pot lid as a guide to trim the lattice to size. Invert the lattice onto the beef mixture. Any leftover pizza dough can be baked and served as bread sticks. To Make Ahead Prepare as directed through Step 2. Place filling in an airtight container; cool slightly. Cover and refrigerate up to three days. To serve, return filling to pot. Cook, covered over medium heat until heated through, stirring occasionally. Continue as directed in Steps 3 and 4. Print Nutrition Facts (per serving) 511 Calories 15g Fat 62g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 511 % Daily Value * Total Fat 15g 19% Saturated Fat 5g 25% Cholesterol 74mg 25% Sodium 1284mg 56% Total Carbohydrate 62g 23% Total Sugars 10g Protein 34g Vitamin C 24.1mg 121% Calcium 78mg 6% Iron 6.2mg 34% Potassium 784mg 17% Fatty acids, total trans 1g Folate, total 33.9mcg Vitamin B-12 2.5mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.