Beef Pot Pie

(1)
1 reviews.
  • 15 min prep time
  • 60 min total time
  • 7 ingredients
  • 8 servings

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

Directions

  1. 1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  2. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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