I turned a classic Sloppy Joe into an easy one-skillet pot pie that doubles for potlucks and larger families, and I reveal the clever shortcut that makes it so simple to pull together.

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I never thought sloppy joes could get any more fun until I turned that messy, saucy comfort into a one-skillet pot pie. This Easy Sloppy Joe Pot Pie keeps the familiar kick of ground beef wrapped under flaky refrigerated pie crusts so you get that crunchy top and gooey, saucy surprise below.

If you loved One Pot Sloppy Joe Pasta, you’ll get the same kind of clever swap, but here it’s a pie, and yes it might even make you re-check Sloppy Joes Allrecipes for ideas you didn’t know you needed. Trust me you’ll want to dig in right away.

Ingredients

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Ground beef gives protein and iron, the richer fat makes dish hearty
Onion adds sweetness and depth, some fiber and vitamin C too
Green bell pepper gives crunch plus vitamin A and C, light fresh flavor
Peas carrots corn add color, fiber and small sweet bites
Ketchup brings tomato tang and sweetness, lots of sugars though
Brown sugar boosts sweet molasses notes, adds carbs and stickiness
Worcestershire gives umami and a tangy savory kick, little sodium hit
Pie crust supplies buttery carbs and crisp top, not many nutrients
Garlic adds punch aroma and potential health benefits, light heat
Beef broth adds savory moisture and extra sodium, low calories

Ingredient Quantities

1 lb ground beef (about 450 g)

1 small yellow onion finely chopped

1 green bell pepper seeded and diced (optional)

2 cloves garlic minced

1 cup frozen mixed vegetables (peas carrots corn)

1 tablespoon vegetable oil

2 tablespoons all purpose flour

1/2 cup beef broth

1/2 cup ketchup

1/2 cup tomato sauce

2 tablespoons brown sugar packed

1 tablespoon Worcestershire sauce

1 tablespoon yellow mustard

1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)

1/2 teaspoon black pepper

1 package refrigerated pie crusts 2 crusts thawed (or 1 sheet puff pastry)

1 large egg beaten with 1 tablespoon water for egg wash (optional)

How to Make this

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1. Preheat oven to 400°F (200°C). If you have an ovenproof 10 inch skillet use that, otherwise get a pie dish ready so you can transfer the filling later.

2. Heat 1 tablespoon vegetable oil in skillet over medium high. Add 1 lb ground beef and brown, breaking it up with a spoon, about 5 minutes.

3. Add 1 small finely chopped yellow onion, optional 1 diced green bell pepper, and 2 minced garlic cloves; cook until veggies soften and beef is cooked through, 3 to 4 minutes. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.

4. Sprinkle 2 tablespoons all purpose flour over the meat, stir and cook 1 minute to take the raw flour taste away. This helps thicken the sauce.

5. Pour in 1/2 cup beef broth, 1/2 cup ketchup, 1/2 cup tomato sauce, then stir in 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, and 1 tablespoon yellow mustard. Bring to a gentle simmer and let thicken for 3 to 5 minutes, stirring so nothing sticks.

6. Stir in 1 cup frozen mixed vegetables (peas, carrots, corn) and cook 1 to 2 minutes to warm them through. Taste and adjust salt or pepper if needed. If it’s too thin simmer a little longer, if too thick add a splash more beef broth.

7. If you cooked in an ovenproof skillet keep it there. If not, transfer filling to the prepared pie dish and smooth the top. Let cool a couple minutes so the crust wont get soggy.

8. Unroll 1 package refrigerated pie crusts (2 crusts) or use 1 sheet puff pastry. For a top-only crust lay one crust or the puff sheet over the skillet/dish, tuck and crimp edges, trim excess. If you want a bottom crust use one crust on the bottom, add filling, then top with the second crust. Cut a few slits in the top to vent steam.

9. Brush the crust with the beaten egg mixed with 1 tablespoon water if you want a shiny golden top, then bake at 400°F for 20 to 25 minutes until crust is deep golden and filling is bubbly. Let rest 5 to 10 minutes before serving so it sets up and you dont burn your mouth.

Equipment Needed

1. Oven set to 400°F (200°C)
2. 10 inch ovenproof skillet or a 9 inch pie dish (so you can transfer the filling if needed)
3. Large skillet for browning the beef (if your skillet is not ovenproof)
4. Cutting board and a chef’s knife for onion, pepper and garlic
5. Wooden spoon or heatproof spatula to break up and stir the meat
6. Measuring cups and spoons for the broth, ketchup, sugar, etc
7. Mixing bowl and fork or small whisk for the egg wash
8. Pastry brush to glaze the crust
9. Baking sheet to catch any drips while the pie bakes

FAQ

Can I swap the ground beef for turkey or a plant based meat? A: Yes, you can. Ground turkey is leaner so add 1 to 2 tablespoons oil or a splash of beef broth, and plant based crumbles work about the same but follow package directions for browning; cooking time stays pretty similar.

Can I make this ahead or freeze it? A: Absolutely. Cook and cool the filling, store in the fridge up to 24 hours or freeze up to 3 months. Either freeze the filling and crust separately, or assemble in a pan, wrap tight and freeze; bake from frozen, add about 15 to 25 minutes to the bake time and cover edges if they brown too fast.

How do I avoid a soggy bottom crust? A: Cook the filling until it's thick, use the 2 tablespoons flour to thicken, and drain any excess liquid. For extra insurance blind bake the bottom crust 8 to 10 minutes at 375 F, or brush it with egg wash before filling to help seal it.

Do I have to use two pie crusts, or can I use one crust or puff pastry? A: You can use one crust and crimp the edges, or a sheet of puff pastry. If using puff pastry lower oven to 375 F and watch closely cause it browns fast; make sure to cut vents so steam can escape.

How long will leftovers keep and what's the best way to reheat? A: Store in the fridge 3 to 4 days. Reheat covered in a 350 F oven 15 to 20 minutes until hot. Microwaving is faster but the crust will get soft, so use oven when you can.

Can I change the sweetness or make it spicier? A: Yes, reduce the brown sugar to 1 tablespoon to cut sweetness, or add chili powder, cayenne or hot sauce to kick up heat; taste and adjust before filling the crust cause sloppy joe sauce is forgiving.

Easy Sloppy Joe Pot Pie Recipe Substitutions and Variations

Ground beef
- Ground turkey or chicken – leaner, cooks the same but can be a little dry so add a splash of oil.
- Plant based ground beef substitute – use 1:1, may need less fat, add a pinch of smoked paprika for beefy flavor.
- Cooked lentils (about 1 1/4 cups) – great vegetarian option, add extra seasoning and simmer so they soak up the sauce.
- Chopped mushrooms mixed with chopped walnuts (50/50) – gives a meaty texture and savory bite when sautéed well.
Frozen mixed vegetables
- Fresh diced carrots, peas and corn – same volume, steam 2-3 minutes so they stay tender but not mushy.
- Frozen peas alone – sweeter and quick, good if you dont like corn or carrots.
- Canned mixed vegetables, drained and rinsed – handy, but rinse to remove extra salt.
- Frozen broccoli or stir-fry blend – changes the texture and adds more green veg.
Refrigerated pie crusts
- Puff pastry sheet – flakier top, watch bake time cause it browns faster than pie crust.
- Biscuit or drop-scone dough (from Bisquick or scratch) – makes a rustic, biscuit-style topping, may need longer bake to cook through.
- Homemade shortcrust or pastry – use same amount, chill well before rolling for best results.
- Mashed potato topping – turn it into a shepherds pie style, spread or pipe mashed potatoes over the filling.
Ketchup / tomato sauce
- Tomato paste thinned with water (about 3 tbsp paste + 3/4 cup water) plus 1 tsp sugar – thicker, more concentrated tomato flavor.
- BBQ sauce – gives a smokier sweeter profile, cut back on the brown sugar in the recipe if using.
- Marinara or pasta sauce – similar base but already seasoned, so skip extra salt or herbs.
- Crushed tomatoes blended smooth – fresher taste, simmer a bit to thicken before adding to the meat.

Pro Tips

– Brown the beef in batches so it actually gets a little crust, dont overcrowd the pan. Drain most of the fat but leave about a tablespoon for flavor, it makes the sauce taste way better.

– Let the filling cool 8 to 12 minutes before you top it, otherwise the steam will make the bottom soggy. If you got time pop it in the fridge for 15 minutes to firm up even more.

– For a really crisp bottom crust, prebake the bottom for 6 to 8 minutes with pie weights or dried beans, then add filling. If you skip that, at least brush a thin layer of beaten egg under the top crust edge to help seal things.

– Taste and tweak the sauce as it simmers. If it’s too sweet add a splash of cider vinegar or a little lemon juice, too thin simmer longer or stir a teaspoon of cornstarch into cold water then add to thicken quickly.

Easy Sloppy Joe Pot Pie Recipe

Recipe by Sarah level

0.0 from 0 votes

I turned a classic Sloppy Joe into an easy one-skillet pot pie that doubles for potlucks and larger families, and I reveal the clever shortcut that makes it so simple to pull together.

Servings

servings

Calories

450

kcal

Equipment: 1. Oven set to 400°F (200°C)
2. 10 inch ovenproof skillet or a 9 inch pie dish (so you can transfer the filling if needed)
3. Large skillet for browning the beef (if your skillet is not ovenproof)
4. Cutting board and a chef’s knife for onion, pepper and garlic
5. Wooden spoon or heatproof spatula to break up and stir the meat
6. Measuring cups and spoons for the broth, ketchup, sugar, etc
7. Mixing bowl and fork or small whisk for the egg wash
8. Pastry brush to glaze the crust
9. Baking sheet to catch any drips while the pie bakes

Ingredients

1 lb ground beef (about 450 g)
1 small yellow onion finely chopped
1 green bell pepper seeded and diced (optional)
2 cloves garlic minced
1 cup frozen mixed vegetables (peas carrots corn)
1 tablespoon vegetable oil
2 tablespoons all purpose flour
1/2 cup beef broth
1/2 cup ketchup
1/2 cup tomato sauce
2 tablespoons brown sugar packed
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
1/2 teaspoon black pepper
1 package refrigerated pie crusts 2 crusts thawed (or 1 sheet puff pastry)
1 large egg beaten with 1 tablespoon water for egg wash (optional)

Directions

Preheat oven to 400°F (200°C). If you have an ovenproof 10 inch skillet use that, otherwise get a pie dish ready so you can transfer the filling later.
Heat 1 tablespoon vegetable oil in skillet over medium high. Add 1 lb ground beef and brown, breaking it up with a spoon, about 5 minutes.
Add 1 small finely chopped yellow onion, optional 1 diced green bell pepper, and 2 minced garlic cloves; cook until veggies soften and beef is cooked through, 3 to 4 minutes. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
Sprinkle 2 tablespoons all purpose flour over the meat, stir and cook 1 minute to take the raw flour taste away. This helps thicken the sauce.
Pour in 1/2 cup beef broth, 1/2 cup ketchup, 1/2 cup tomato sauce, then stir in 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, and 1 tablespoon yellow mustard. Bring to a gentle simmer and let thicken for 3 to 5 minutes, stirring so nothing sticks.
Stir in 1 cup frozen mixed vegetables (peas, carrots, corn) and cook 1 to 2 minutes to warm them through. Taste and adjust salt or pepper if needed. If it's too thin simmer a little longer, if too thick add a splash more beef broth.
If you cooked in an ovenproof skillet keep it there. If not, transfer filling to the prepared pie dish and smooth the top. Let cool a couple minutes so the crust wont get soggy.
Unroll 1 package refrigerated pie crusts (2 crusts) or use 1 sheet puff pastry. For a top-only crust lay one crust or the puff sheet over the skillet/dish, tuck and crimp edges, trim excess. If you want a bottom crust use one crust on the bottom, add filling, then top with the second crust. Cut a few slits in the top to vent steam.
Brush the crust with the beaten egg mixed with 1 tablespoon water if you want a shiny golden top, then bake at 400°F for 20 to 25 minutes until crust is deep golden and filling is bubbly. Let rest 5 to 10 minutes before serving so it sets up and you dont burn your mouth.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.