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.

  • 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
  • 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.
  • 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.
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