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Corned Beef and Swiss Mini Pot Pies

(10)
  10 reviews
  • 15 min prep time
  • 40 min total time
  • 6 ingredients
  • 8 servings
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This easy pot pie recipe is a fun and festive play on a Reuben sandwich. Make it a meal with a side of veggies or a side salad.

8
oz thinly sliced cooked corned beef, coarsely chopped
1
cup shredded Swiss cheese (4 oz)
1
can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup
1
tablespoon Dijon mustard
1
teaspoon caraway seed, if desired
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits

Steps

  • 1 Heat oven to 375°F. Grease or spray 8 regular-size muffin cups with cooking spray.
  • 2 In large bowl, mix corned beef, cheese, soup, mustard and caraway seed until well combined.
  • 3 Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place 1/3 cup meat mixture in center of each round. Gently pull edges up and around filling, and place into muffin cups. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place, leaving some of the filling exposed.
  • 4 Bake 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Pot Pie
Calories
310
% Daily Value
Total Fat
16g
25%
Saturated Fat
6g
28%
Trans Fat
2g
2%
Cholesterol
30mg
10%
Sodium
1190mg
50%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Protein
13g
13%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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