Beef Stroganoff Pot Pie

Classic stroganoff gets a twist when prepared in a pastry shell with a crown of crisp pastry cutouts on top. MORE+ LESS-

By Pillsbury Kitchens

January 6, 2010

Ingredients

box Pillsbury™ refrigerated pie crusts, softened as directed on box

lb extra-lean (at least 90%) ground beef

cup chopped onions (2 medium)

clove garlic, minced

cup soft bread crumbs

cup chopped fresh parsley

1/2

teaspoon pepper

eggs

can (10 3/4 oz) condensed cream of mushroom soup

package (8 oz) cream cheese, softened

jar (4.5 oz) sliced mushrooms, drained

egg white, slightly beaten

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1

Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
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.
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.
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.