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Beef Stroganoff Pot Pie

(30)

2 reviews

30 min prep time
1 hr 25 min total time
12 ingredients
6 servings

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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

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