Crescent Beef Pot Pies

Dinner ready in less than one hour! Enjoy this beef steak and veggies pot pie baked using Pillsbury® Refrigerated Crescent Dinner Rolls and Green Giant® Frozen Sweet Peas.

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  • prep time 35 min
  • total time 55 min
  • ingredients 11
  • servings 2
 

Ingredients

1
tablespoon oil
1/2
lb. boneless beef sirloin steak, cut into 1/2 to 3/4- inch cubes
1/2
cup chopped red onion
1
cup purchased brown or beef gravy
1
tablespoon cornstarch
1/8
teaspoon pepper
1
tablespoon ketchup
3/4
cup frozen southern-style hash brown potatoes
1/2
cup Green Giant™ Frozen Sweet Peas
1/2
cup sliced carrots
1
(4-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Heat oil in medium skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
  • 2 In small bowl, combine gravy, cornstarch, pepper and ketchup; mix well. Add to beef in skillet. Stir in vegetables. Cook 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
  • 3 Spoon mixture into 2 ungreased 10-oz. ovenproof custard cups or ramekins. Place filled cups in shallow baking pan.
  • 4 Remove dough from can in rolled section; do not unroll. Cut roll into 8 slices; cut each in half crosswise to make 16 pieces. Arrange 7 pieces, curved side up, around outside edge of hot mixture in each custard cup, pressing in slightly; place 1 piece in center of each.
  • 5 Bake at 375°F. for 15 to 20 minutes or until pot pies are bubbly and rolls are deep golden brown.
  • 1 Heat oven to 375°F. Heat oil in medium skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
  • 2 In small bowl, combine gravy, cornstarch, pepper and ketchup; mix well. Add to beef in skillet. Stir in vegetables. Cook 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
  • 3 Spoon mixture into 2 ungreased 10-oz. ovenproof custard cups or ramekins. Place filled cups in shallow baking pan.
  • 4 Remove dough from can in rolled section; do not unroll. Cut roll into 8 slices; cut each in half crosswise to make 16 pieces. Arrange 7 pieces, curved side up, around outside edge of hot mixture in each custard cup, pressing in slightly; place 1 piece in center of each.
  • 5 Bake at 375°F. for 15 to 20 minutes or until pot pies are bubbly and rolls are deep golden brown.

EXPERT TIPS

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Expert Tips

If there is some purchased gravy left over, it can be frozen in a freezer container for a later use.

This recipe can be doubled to make four pot pies. Double all ingredients except the oil and prepare the pot pies as directed. Use two 4-ounce cans of crescent rolls or one 8-ounce can.

Prepare the pot pies in decorative oven-proof ramekins. Before baking the pies, brush the crescent roll with 1 tablespoon of melted margarine or butter and sprinkle them with sesame seeds. Before serving, garnish each pot pie with a sprig of fresh parsley.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
670
(
Calories from Fat
300),
% Daily Value
Total Fat
33g
33%
(Saturated Fat
9g,
9%
),
Cholesterol
65mg
65%;
Sodium
1290mg
1290%;
Total Carbohydrate
61g
61%
(Dietary Fiber
6g
6%
  Sugars
10g
10%
),
Protein
33g
33%
;
% Daily Value*:
Vitamin A
180%;
Vitamin C
20%;
Calcium
6%;
Iron
35%;
Exchanges:
4 Starch; 4 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.