Family Dinner Ideas: Easy Omaha Steak Pot Pie Recipe with Crescent Dough

This easy and delicious Steak Pot Pie is made with a flaky and buttery crescent roll crust. The homemade Omaha Steak Pot Pie filling is perfectly seasoned, but you could EASILY switch up the meat with leftover chicken or turkey. Don’t miss out on the ultimate comfort food that’s easy to make in one skillet!

There is nothing like cooking in the kitchen with kids. I mean, nothing.

Well, maybe it would be kind of like trying to cook one-handed, with spatulas for arms and an alarm going off at the same time. It can be total chaos. Most times, it is a lot of chaos with a few sighs and spills weaved throughout.

But, it also brings bonding moments, teaching moments, laughter moments and so much more. If you’re on a REALLY tight timeline and don’t want things spilled all over the kitchen, I don’t recommend it. However, if you can MAKE the time for something so sweet and special, and clean up a little more of a mess afterwards, I HIGHLY recommend it!

I’ve been taking turns with each of my little ones to cook a meal in the kitchen together. This time, it was with my four-year-old, Aria.

Each time I plan to cook a meal with one of my kids, it’s something we both look forward to, and I have to say, I think it makes the meal that much more delicious. For sure, it’s much more rewarding and special. Plus? They’re learning in the kitchen, too!

We wanted to make a hearty, fall-inspire dish, all in one pan and have fun while doing it. Plus, we were able to use up a lot of items we had on hand.

What you Need for an Omaha steak pot pie:

I pulled from our stock of tender Omaha Steaks’ steak in the freezer. It’s so helpful that each of the steaks are individually vacuum-sealed, so we only have to thaw and use what we need. For this Omaha steak pot pie, we just need two steaks.

For the vegetables, use what you have! If you have a frozen veggie mix, us it. If you have carrots and celery in the fridge, use that. Cut up potato and onion… really it’s about using what you have, and if you have all of it, even better!

Instead of making homemade drop biscuits or mixing up a crust to place on top, it keeps things really easy to use canned crescent roll dough. If your family loves crescent rolls, they’ll love this!

In 1951, the first frozen pot pie was created by the C.A. Swanson company and was made with chicken.

Other versions of pot pies have toppings made of mashed potatoes, mashed sweet potatoes, cornbread, biscuits and more.

you asked it

How to make an Omaha steak pot pie – step by step:

• The first step is cooking up that delicious steak. For that, we have to get that skillet nice and hot. Add a little oil to the skillet and let it heat up. Once hot, sear steak on both sides, about 3 minutes per side, seasoning each side with salt and pepper. 
• After the steak has been seared on both sides, remove from the pan to let it rest.
• While the steak is resting, drizzle a little more olive oil onto your cast iron skillet, add chopped onion and celery to the hot skillet and cook 5 minutes. Once those start to cook down a bit, it’s time to add in the chopped potatoes and cook 5 minutes more. 
• To the cooked vegetables, add garlic, rosemary, and thyme to get it nice and flavorful, and cook until fragrant, or about 1 minute. 
• Add the flour, broth, heavy cream, and Worcestershire to the vegetable skillet. Stir it all and bring to a boil, then stir in the frozen vegetables and cubed steak. Remove from heat. 
• Unroll crescents and arrange in a circle over top of the filling, with the small ends overlapping in the middle of the skillet, and stretching to fit as necessary. Brush with melted butter. 
• Bake until crescents are golden and inside is bubbly, about 25 to 30 minutes.

September 23rd is National Great American Pot Pie Day, celebrating a favorite American comfort food.

Tips for Making Omaha Steak Pot Pie

• This recipe works SO great with that Omaha Steak’s stock up in your freezer, and they have some great deals right now too! (Click for current sales… this is how we stock up and save!)
• If you have leftovers, like leftover Thanksgiving turkey or chicken from a meal earlier in the week, substitute it in place of the steak.
• You can use a deep-dish pie plate or rectangular baking dish (11×7 or 13×9 will both work.) if you don’t have an oven-safe skillet, just transfer filling to the baking dish or pie plate before adding crescent roll dough over top.
• If you use a rectangular baking dish, simply unroll and lay the crescent roll dough over the top of the filling. No need to separate the crescent dough into triangles!
• Again, use what you have! You can use a small bag of frozen mixed veggies in place of any of the fresh vegetables. In ours, we used both frozen (added right before baking) and fresh and it turned out perfectly!

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Omaha Steak Pot Pie in the Skillet

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Ingredients

• 1-1 1/2 lb. sirloin steak (2 steaks)
• olive oil
• Salt and freshly ground black pepper 
• 1 medium yellow onion, chopped 
• 2 celery stalks, chopped
• 2 russet potatoes, peeled and diced into 1/2" cubes 
• 2 cloves garlic, minced 
• 1 tbsp thyme 
• 1 tbsp rosemary
• 3 tbsp flour 
• 2 C broth 
• 2 tbsp heavy cream
• 1 tsp. Worcestershire sauce  
• 2 C frozen peas and carrots
• 1 (8-oz.) tube refrigerated crescent dough  
• 3 tbsp melted butter

Instructions

1. In a hot skillet with oil, sear steak on both sides, about 3 minutes per side. Season with salt and pepper. 
2. Add onion and celery and cook 5 minutes. Add potatoes and cook 5 minutes more. 
3. Add garlic, rosemary, and thyme and cook until fragrant, 1 minute. 
4. Add flour, broth, heavy cream, and Worcestershire. Bring to a boil, then reduce heat and simmer 5 minutes, until slightly thickened. Add steak and frozen vegetables to the pan. Remove from heat. 
5. Unroll crescents and arrange in a circle around the outer circle of the skillet, stretching to fit as necessary. Brush with melted butter. 
6. Bake until crescents are golden and inside is bubbly, about 25 to 30 minutes.

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