Pinterest

191
Save

974
Print

842
Facebook

45
Email

63

Beef Stew Pot Pie

1 Ratings

0 Comments

Prep 25 min
Total 50 min
Ingredients 8
Servings 4

Beef stew meets pot pie in this one-skillet dinner that is quick, easy and full of flavor. MORE+ LESS-

By Pillsbury Kitchens

May 25, 2013

Make with

Pillsbury Pie Crust

Ingredients

tablespoon vegetable oil

cup thinly sliced carrots

medium russet potatoes, peeled and cut into 3/4-inch cubes (about 2 cups)

package (15 oz) refrigerated cooked beef roast au jus

jar (12 oz) beef gravy

1/2

teaspoon dried rosemary leaves

Pillsbury™ refrigerated pie crust, softened as directed on box

Chopped fresh parsley, if desired

Steps

Hide Images

1

Heat oven to 400°F.
2

In 11- or 12-inch ovenproof skillet, heat oil over medium heat. Cook carrots and potatoes in oil 5 to 6 minutes or until vegetables are browned and softened slightly. Add beef, gravy and rosemary; stir until well mixed, breaking up beef, if necessary. Cook about 4 minutes longer or until beef and gravy are heated through.
3

Unroll pie crust on work surface. Roll into 12-inch circle. If desired, flute edge. Prick with fork several times. Place pie crust on top of beef mixture in skillet.
4

Bake 20 to 25 minutes or until filling is bubbly and crust is golden brown. Sprinkle with parsley. Cut into wedges to serve. Cover and refrigerate any remaining pot pie.

Expert Tips

Use leftover beef roast or steak in place of the purchased beef roast.
Sneak in an extra serving of vegetables by stirring in a cup of canned sweet peas.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 220

% Daily Value

Total Fat: 25g; 38%
Saturated Fat 10g 48% Trans Fat 0g
Cholesterol: 70mg; 23%
Sodium: 1240mg; 52%
Potassium: 420mg; 12%
Total Carbohydrate: 49g; 16%
Dietary Fiber 2g 9% Sugars 3g
Protein: 27g

% Daily Value*:

Vitamin A: 100%; 100%
Vitamin C: 8%; 8%
Calcium: 2%; 2%
Iron: 6%; 6%

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;