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

Updated August 10, 2018

Make with

Pillsbury Biscuits

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.

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;