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Crescent-Topped Pot Roast Pie

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By Pillsbury Kitchens
Updated Oct 23, 2018
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Flaky Pillsbury™ crescents top the ultimate comfort food -- pot pie.

Crescent-Topped Pot Roast Pie

  • Prep Time 45 min
  • Total 1 hr 10 min
  • Ingredients 11
  • Servings 4
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Ingredients

  • Cooking spray
  • 1 tablespoon vegetable oil
  • 1 lb boneless beef top sirloin steak (1 inch thick), cut into thin bite-size strips
  • 2 cups matchstick-cut (2x1/8x1/8-inch) carrots (from 10-oz bag)
  • 2 cups thinly sliced celery (3 to 4 medium stalks)
  • 1 medium onion, halved, thinly sliced
  • 1 jar (12 oz) beef gravy
  • 1 tablespoon Dijon mustard
  • 1 jar (6 oz) sliced mushrooms, drained
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 1 tablespoon sesame seed

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat. Add beef strips; cook 5 to 7 minutes, stirring frequently, until browned. Remove beef from skillet; place on plate.
  • Step 
    2
    In same skillet, cook carrots, celery and onion 10 minutes, stirring occasionally, until crisp-tender.
  • Step 
    3
    Return beef to skillet and stir in gravy, mustard and mushrooms. Cook about 2 minutes or until hot and bubbly. Pour into baking dish.
  • Step 
    4
    Separate dough into 8 triangles. Arrange triangles over filling, overlapping about 1/4 inch to create a braided appearance. Spray triangles with cooking spray; sprinkle with sesame seed.
  • Step 
    5
    Bake 22 to 24 minutes or until crust is deep golden brown.

Nutrition

460 Calories
19g Total Fat
33g Protein
44g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
5g
25%
Cholesterol
65mg
22%
Sodium
1550mg
65%
Total Carbohydrate
44g
15%
Dietary Fiber
5g
20%
Sugars
14g
Protein
33g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
28%
28%
Exchanges:
1 1/2 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 1/2 Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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