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Winter Warm-Up Beef Pot Pie

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  • Prep 40 min
  • Total 1 hr 20 min
  • Ingredients 15
  • Servings 6
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Enjoy this savory beef pot pie packed with vegetable – a great dinner made using Pillsbury™ pie crusts.
By Pillsbury Kitchens
Updated Nov 4, 2010
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Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 3/4 lb. boneless beef sirloin steak, cut into 1/2-inch cubes
  • 2 small onions, cut into thin wedges
  • 1 1/2 cups cubed (3/4-inch) peeled baking potatoes
  • 3/4 cup cut (1x1/2x1/2-inch) carrot
  • 1/2 cup frozen sweet peas
  • 1 (4.5-oz.) jar whole mushrooms, drained
  • 1 (12-oz.) jar brown gravy
  • 2 tablespoons cornstarch
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg yolk
  • 2 teaspoons water
  • 1 teaspoon sesame seed

Steps

  • 1
    Heat oven to 425°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
  • 2
    In large nonstick skillet, cook beef and onions over medium-high heat for 4 to 6 minutes or until beef is browned, stirring frequently. Stir in potatoes, carrot, peas and mushrooms.
  • 3
    In small bowl, combine gravy, cornstarch, thyme, salt and pepper; mix well. Stir into beef mixture; cook until thoroughly heated. Pour mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut small slits in several places in top crust.
  • 4
    In another small bowl, combine egg yolk and water; blend well. Brush top crust with egg mixture; sprinkle with sesame seed.
  • 5
    Bake at 425°F. for 30 to 40 minutes or until crust is golden brown and filling is bubbly. Cover edge of crust with strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool 10 minutes before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    The origin of the pot pie goes back to the days of hearth cooking when a kettle was lined with pastry, filled with potatoes, vegetables and bits of meat and sealed with a top crust of pastry.
  • tip 2
    Allowing the pie to cool 10 minutes before serving lets it “set” so the pieces cut easier.
  • tip 3
    Serve wedges of this hearty pie with a fruit-flavored gelatin salad on lettuce leaves or a tossed green salad.

Nutrition Information

470 Calories, 21g Total Fat, 21g Protein, 50g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
8g
42%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
990mg
41%
Potassium
440mg
12%
Total Carbohydrate
50g
17%
Dietary Fiber
2g
10%
Sugars
3g
Protein
21g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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