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Beef Pot Pie

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Beef Pot Pie
  • Prep 15 min
  • Total 60 min
  • Ingredients 7
  • Servings 8
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It’s a classic! And prepared in just 10 minutes, thanks to deli roast beef, frozen veggies and a refrigerated crust.
Updated Jan 6, 2010

Ingredients

Steps

  • 1
    Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • 2
    In 3-quart saucepan, mix gravy and cornstarch until well blended. Stir in Worcestershire sauce, frozen vegetables and mushrooms. Cook over medium-high heat, stirring occasionally, until bubbly. Stir in roast beef. Pour into crust-lined pan.
  • 3
    Top with second pie crust; seal edge and flute. Cut decorative slits in several places in top crust to allow steam to escape.
  • 4
    Bake 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 15 to 30 minutes longer or until crust is golden brown and filling is bubbly.

Tips from the Pillsbury Kitchens

  • tip 1
    Use tiny cookie cutters to cut out decorative shapes from the top crust before placing it over the beef mixture. Brush the crust with beaten egg, and press the cutouts back onto the crust and brush them with egg.

Nutrition Information

340 Calories, 15g Total Fat, 16g Protein, 35g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
1170mg
49%
Potassium
250mg
7%
Total Carbohydrate
35g
12%
Dietary Fiber
2g
10%
Sugars
3g
Protein
16g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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