Ground Beef Pot Pie

Prep 20 min
Total 1 hr 5 min
Ingredients 9
Servings 6

Pie in the sky? No way! This delish dish starts with refrigerated pie crust for quick prep and a savory, satisfying meal. MORE+ LESS-

By Pillsbury Kitchens

Updated January 6, 2010

Make with

Pillsbury Pie Crust

Ingredients

Crust

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

Filling

lb lean (at least 80%) ground beef

medium onion, chopped (1/2 cup)

teaspoon garlic salt

1/2

teaspoon pepper

tablespoons cornstarch

cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed

medium carrots, sliced (1 1/2 cups)

jar (12 oz) beef gravy

Steps

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1

Heat oven to 450°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. In 12-inch skillet, cook beef, onion, garlic salt and pepper over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain.
2

Stir cornstarch into beef mixture until mixed. Stir in potatoes, carrots and gravy. Cook 5 to 6 minutes over medium-high heat, stirring constantly, until hot. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust; cover edge of crust with foil.
3

Bake 35 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Expert Tips

Use your own blend of seasoning spices, if you desire. For example, seasoned salt, Italian seasoning or grilling herbs work well to flavor meat and potato dishes like this one.
To shorten prep time even more, make the filling ahead of time and store in an airtight container in the refrigerator until time to assemble and bake.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 230

% Daily Value

Total Fat: 26g; 40%
Saturated Fat 11g 53% Trans Fat 1/2g
Cholesterol: 55mg; 19%
Sodium: 920mg; 38%
Potassium: 410mg; 12%
Total Carbohydrate: 55g; 18%
Dietary Fiber 3g 11% Sugars 3g
Protein: 19g

% Daily Value*:

Vitamin A: 100%; 100%
Vitamin C: 2%; 2%
Calcium: 4%; 4%
Iron: 10%; 10%

Exchanges:

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