Beef Stew Pot Pie

Beef stew meets pot pie in this one-skillet dinner that is quick, easy and full of flavor.

  • prep time 25 min
  • total time 50 min
  • ingredients 8
  • servings 4

Ingredients

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    530
    (
    Calories from Fat
    220),
    % Daily Value
    Total Fat
    25g
    25%
    (Saturated Fat
    10g,
    10%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    1240mg
    1240%;
    Total Carbohydrate
    49g
    49%
    (Dietary Fiber
    2g
    2%
      Sugars
    3g
    3%
    ),
    Protein
    27g
    27%
    ;
    % Daily Value*:
    Vitamin A
    100%;
    Vitamin C
    8%;
    Calcium
    2%;
    Iron
    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 Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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