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Beef Stew Pot Pie

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  0 reviews
  • 25 min prep time
  • 50 min total time
  • 8 ingredients
  • 4 servings
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Beef stew meets pot pie in this one-skillet dinner that is quick, easy and full of flavor.

1
tablespoon vegetable oil
1
cup thinly sliced carrots
2
medium russet potatoes, peeled and cut into 3/4-inch cubes (about 2 cups)
1
package (15 oz) refrigerated cooked beef roast au jus
1
jar (12 oz) beef gravy
1/2
teaspoon dried rosemary leaves
1
Pillsbury™ refrigerated pie crust, softened as directed on box
Chopped fresh parsley, if desired

Steps

  • 1 Heat oven to 400°F.
  • 2 In 11- or 12-inch ovenproof skillet, heat oil over medium heat. Cook carrots and potatoes in oil 5 to 6 minutes or until vegetables are browned and softened slightly. Add beef, gravy and rosemary; stir until well mixed, breaking up beef, if necessary. Cook about 4 minutes longer or until beef and gravy are heated through.
  • 3 Unroll pie crust on work surface. Roll into 12-inch circle. If desired, flute edge. Prick with fork several times. Place pie crust on top of beef mixture in skillet.
  • 4 Bake 20 to 25 minutes or until filling is bubbly and crust is golden brown. Sprinkle with parsley. Cut into wedges to serve. Cover and refrigerate any remaining pot pie.

Expert Tips

Use leftover beef roast or steak in place of the purchased beef roast.

Sneak in an extra serving of vegetables by stirring in a cup of canned sweet peas.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
% Daily Value
Total Fat
25g
38%
Saturated Fat
10g
48%
Trans Fat
0g
0%
Cholesterol
70mg
23%
Sodium
1240mg
52%
Total Carbohydrate
49g
16%
Dietary Fiber
2g
9%
Protein
27g
27%
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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