We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    178
  • Email
    0
  • Facebook
    0

Beef Stroganoff Pot Pie

(30)
  2 reviews
  • 30 min prep time
  • 1 hr 25 min total time
  • 12 ingredients
  • 6 servings
  • Pinterest
    178
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

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

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
lb extra-lean (at least 90%) ground beef
1
cup chopped onions (2 medium)
1
clove garlic, minced
1
cup soft bread crumbs
1
cup chopped fresh parsley
1/2
teaspoon pepper
2
eggs
1
can (10 3/4 oz) condensed cream of mushroom soup
1
package (8 oz) cream cheese, softened
1
jar (4.5 oz) sliced mushrooms, drained
1
egg white, slightly beaten

Steps

  • 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.
  • 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.

Expert Tips

* Cover edge of pie crust with strips of foil after 15 to 20 minutes of baking if necessary to prevent excessive browning.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
690
Calories from Fat
370
% Daily Value
Total Fat
41g
63%
Saturated Fat
18g
90%
Trans Fat
1g
Cholesterol
170mg
57%
Sodium
1110mg
46%
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.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved