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Hot Reuben Pot Pie

Prep 10 min
Total 1 hr 5 min
Ingredients 6
Servings 6

Pillsbury® Grands!® Jr. Golden Layers® biscuits provide an easy topping to this cheesy pot pie that's made using corned beef and sauerkraut - a perfect casserole dinner. MORE+ LESS-

By Pillsbury Kitchens

August 10, 2018

Ingredients

can (14 oz) sauerkraut, drained

1/2

cup chili sauce

1/4

cup mayonnaise

lb sliced corned beef (from deli), cut into 1/2-inch strips

cans (6-oz each) Pillsbury™ Flaky Layers refrigerated Buttermilk biscuits (5 biscuits each)

cup shredded Swiss cheese (4 oz)

Steps

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1

Heat oven to 375°F. Spray 2-quart round casserole with cooking spray.
2

Spread sauerkraut evenly in bottom of casserole. In medium bowl, stir chili sauce and mayonnaise until blended. Add corned beef; toss until evenly coated. Spoon over sauerkraut. Cover; bake 30 minutes.
3

Meanwhile, separate dough into 10 biscuits; cut each biscuit crosswise in half. Arrange biscuit pieces over partially baked casserole. Bake uncovered 18 to 20 minutes or until biscuits are golden brown. Sprinkle cheese over top. Bake 3 to 5 minutes longer or until cheese is melted.

Expert Tips

Pastrami can be used in place of the corned beef.
Although this casserole bakes for almost an hour, the preparation is quick and simple.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 210

% Daily Value

Total Fat: 24g; 37%
Saturated Fat 8g 39% Trans Fat 2g
Cholesterol: 50mg; 17%
Sodium: 2320mg; 97%
Potassium: 310mg; 9%
Total Carbohydrate: 32g; 11%
Dietary Fiber 3g 11% Sugars 7g
Protein: 25g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 10%; 10%
Calcium: 15%; 15%
Iron: 20%; 20%

Exchanges:

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