Beef Stroganoff Pot Pie

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

(30)
2 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 30 min
  • total time 1 hr 25 min
  • ingredients 12
  • servings 6
 

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

Steps

  • 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.
  • 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.

Nutritional information

toggle

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.
More To Explore
powered by ZergNet