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Beef Stroganoff Pot Pie

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By Pillsbury Kitchens
Updated Jan 6, 2010
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Classic stroganoff gets a twist when prepared in a pastry shell with a crown of crisp pastry cutouts on top.

Beef Stroganoff Pot Pie

  • Prep Time 30 min
  • Total 1 hr 25 min
  • Ingredients 12
  • Servings 6
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Ingredients

Instructions

  • Step 
    1
    Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • Step 
    2
    Heat oven to 375°F. In 10-inch skillet, cook ground beef, onions and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in remaining ingredients except egg white. Pour into crust-lined pan.
  • Step 
    3
    With leaf-shaped canape or cookie cutter, cut out leaf shapes in several places in second crust. Place over filling; flute crust edge. Brush with beaten egg white. Arrange leaf cutouts on top crust; brush with egg white.
  • Step 
    4
    Bake 45 to 55 minutes or until crust is deep golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 10 minutes before serving.

Nutrition

690 Calories
41g Total Fat
25g Protein
55g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories
690
Calories from Fat
370
Total Fat
41g
63%
Saturated Fat
18g
90%
Trans Fat
1g
Cholesterol
170mg
57%
Sodium
1110mg
46%
Potassium
450mg
13%
Total Carbohydrate
55g
18%
Dietary Fiber
2g
9%
Sugars
5g
Protein
25g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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