Cozy soup season can last all year long, and I vote that also applies to POT PIE season. This French Onion Pot Pie is a combination of delicious French onion soup and it's all topped with a light and fluffy crust.
French Onion Soup Turned Into Pot Pie Filling
French onion soup is a savory, cheesy, soup topped with crusty bread and baked until it bubbles over. This version is thickened up and that is what makes our filling.
By using a sprinkling of flour while sautéing the onion, we can create a roux and as we add the stock, it thickens beautifully!
Check out this French Onion Soup Recipe for inspo!
Make It A Meal!
So just soup covered in bread doesn't really cut it in my house as a meal (although I'd be happy with it!)
So I've made this a super beefy with ground beef and beef stock. It perfectly complements the savory onion broth and crescent roll topping.
The Perfect Pot Pie Topping
So I've made 3 pot pies this season and used a different topping for each one. Biscuits, puff pastry, and rolled out crescent dough.
Feel free to use any of those variations for this pot pie! But the official recipe calls for crescent roll dough.
Take a can of crescent rolls and roll it out so they aren't individual roll pieces and they turn into 1 big sheet. Gently move it to the top of the pot pie and crimp the edges to the dish. That's it!
What Baking Dish To Use
So since this technically is more soup-y than a traditional pot pie, I chose to use a deep round dish to hold the filling.
However you could definitely split this into 4-6 individual portions if you like!
I also place the baking dish on a baking sheet just in case you get that classic bubbling over that everyone loves in a French Onion Soup.
More Soup Recipes
Healthy 30 Minute Clam Chowder
French Onion Pot Pie
- 1 rolls Crescent roll dough
- 2 White onions
- 1 lb Ground beef
- 2 cups Beef stock (or chicken is fine!)
- 1 tablespoon Minced garlic
- 1 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Pepper
- 4 tbsp flour
- 1 cup Shredded swiss
- 4 oz Shredded gruyere cheese
- 1 tablespoon Thyme
- 1 tablespoon Italian Seasoning
- In a soup pot, heat olive oil over medium heat
- Add the onions and garlic.Cook for 10 minutes until the onions are very soft and translucent .
- Add in the spices and the flour. Stir.
- Slowly add in the stock and keep stirring until the "soup" thickens.
- Add in the ground beef and continue to cook until it's cooked through
- Stir in the swiss cheese and half of the gruyere cheese.
- Pour into a round baking dish (if you need to sub in a different shape baking dish, that's fine!)
- Roll out the crescent dough into 1 sheet and lay over the top of the dish. Crimp the edges to the dish. It's ok if it's ugly! It makes it rustic.
- Sprinkle the rest of the gruyere cheese on the dough and bake at 350 for 15 minutes.
Lauren Baysinger says
Would it work to make this like a traditional pot pie with a bottom crust also? Or will it be too soupy?
Sara Ayesh says
I would recommend not doing a bottom crust, it still has that "soup" feel and it would get pretty soggy on the bottom!