Country Beef Pot Pie

Prep 35 min
Total 1 hr 20 min
Ingredients 11
Servings 6

Learn how to make Country Beef Pot Pie using simple ingredients you have on hand. This rib-sticking homemade beef pot pie features sirloin steak, veggies, hash browns and creamy gravy. Save time and bake your hearty steak pot pie with a Pillsbury™ pie crust for added flavor.

By Pillsbury Kitchens

Updated December 4, 2020

Make with

Pillsbury Pie Crust

Ingredients

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box
1

tablespoon oil
3/4

lb. boneless beef sirloin steak, cut into 1/2-inch cubes
1

medium onion, chopped (1/2 cup)
1

(12-oz.) jar beef gravy
1

tablespoon cornstarch
2

teaspoons sugar
1/8

teaspoon pepper
2

cups frozen mixed vegetables
2

cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.)
Sesame seed, if desired

Steps

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1

Heat oven to 400°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
2

Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
3

In small bowl, combine gravy, cornstarch, sugar and pepper; mix well. Add to beef in skillet. Stir in vegetables and potatoes. Cook about 5 minutes or until vegetables are thawed, stirring occasionally.
4

Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust; sprinkle with sesame seed.
5

Bake at 400°F. for 35 to 45 minutes or until golden brown. Let stand 10 minutes before serving.

Nutrition Facts

Serving Size: 1 Serving

Calories: 570
Calories from Fat: 270

% Daily Value

Total Fat: 30g; 46%
Saturated Fat 11g 55% Trans Fat 1 1/2g
Cholesterol: 30mg; 11%
Sodium: 910mg; 38%
Potassium: 570mg; 16%
Total Carbohydrate: 57g; 19%
Dietary Fiber 6g 23% Sugars 5g
Protein: 19g

% Daily Value*:

Vitamin A: 50%; 50%
Vitamin C: 6%; 6%
Calcium: 4%; 4%
Iron: 20%; 20%

Exchanges:

3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 5 Fat;