Beef Pot Pie

It’s a classic! And prepared in just 10 minutes, thanks to deli roast beef, frozen veggies and a refrigerated crust.

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Servings 8

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ingredients 7
Prep Time 15 min
Total Time 60 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: jar (12 oz) beef gravy

1: tablespoon cornstarch

1: tablespoon Worcestershire sauce

2: cups Green Giant® frozen mixed vegetables (from 1-lb bag)

1: jar (4.5 oz) Green Giant® sliced mushrooms, drained

1: lb sliced (1/2 inch thick) cooked roast beef (from deli), cubed

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Directions

1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2 In 3-quart saucepan, mix gravy and cornstarch until well blended. Stir in Worcestershire sauce, frozen vegetables and mushrooms. Cook over medium-high heat, stirring occasionally, until bubbly. Stir in roast beef. Pour into crust-lined pan.
3 Top with second pie crust; seal edge and flute. Cut decorative slits in several places in top crust to allow steam to escape.
4 Bake 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 15 to 30 minutes longer or until crust is golden brown and filling is bubbly.

EXPERT TIPS

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Expert Tips

Use tiny cookie cutters to cut out decorative shapes from the top crust before placing it over the beef mixture. Brush the crust with beaten egg, and press the cutouts back onto the crust and brush them with egg.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 130),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 1170mg; 1170%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 2g 2% Sugars 3g 3% ),
Protein: 16g; 16%

% Daily Value*:

Vitamin A: 40%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;