Beef Stroganoff Pot Pie

Classic stroganoff gets a twist when prepared in a pastry shell with a crown of crisp pastry cutouts on top.

–

Save & Share

Servings 6

false

( 32 ) Ratings

32 Ratings

5 Stars 20%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 2 )

c77da6fd-618b-406c-9622-ef9af44e61e7

ingredients 12
Prep Time 30 min
Total Time 1 hr 25 min

Ingredients

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

1: lb extra-lean (at least 90%) ground beef

1: cup chopped onions (2 medium)

1: clove garlic, minced

1: cup soft bread crumbs

1: cup chopped fresh parsley

1/2: teaspoon pepper

2: eggs

1: can (10 3/4 oz) condensed cream of mushroom soup

1: package (8 oz) cream cheese, softened

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

1: egg white, slightly beaten

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2 Heat oven to 375°F. In 10-inch skillet, cook ground beef, onions and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in remaining ingredients except egg white. Pour into crust-lined pan.
3 With leaf-shaped canape or cookie cutter, cut out leaf shapes in several places in second crust. Place over filling; flute crust edge. Brush with beaten egg white. Arrange leaf cutouts on top crust; brush with egg white.
4 Bake 45 to 55 minutes or until crust is deep golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 10 minutes before serving.

EXPERT TIPS

toggle

Expert Tips

* Cover edge of pie crust with strips of foil after 15 to 20 minutes of baking if necessary to prevent excessive browning.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe

Calories: 690
Calories from Fat: 370),

% Daily Value

Total Fat: 41g; 41%
(Saturated Fat 18g, 18% Trans Fat 1g 1% ),
Cholesterol: 170mg; 170%;
Sodium: 1110mg; 1110%;
Total Carbohydrate: 55g; 55%
(Dietary Fiber 2g 2% Sugars 5g 5% ),
Protein: 25g; 25%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 15%;
Calcium: 15%;
Iron: 20%;

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

thomasbo

report Posted Mar. 23, 2011 8:51 PM

Ok, I made this by the recipe. The flavor is awesome, but it was a little dry. I will definitely make it again, but will make some changes. One egg instead of two? We'll see.

mosaicgirl

report Posted Jan. 23, 2009 9:05 AM

My family loves this pie!