BEEF STEW POT PIE RECIPE - PILLSBURY.COM
Beef stew meets pot pie in this one-skillet dinner that is quick, easy and full of flavor.
Provided by Pillsbury Kitchens
Total Time 50 minutes
Prep Time 25 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- In 11- or 12-inch ovenproof skillet, heat oil over medium heat. Cook carrots and potatoes in oil 5 to 6 minutes or until vegetables are browned and softened slightly. Add beef, gravy and rosemary; stir until well mixed, breaking up beef, if necessary. Cook about 4 minutes longer or until beef and gravy are heated through.
- Unroll pie crust on work surface. Roll into 12-inch circle. If desired, flute edge. Prick with fork several times. Place pie crust on top of beef mixture in skillet.
- Bake 20 to 25 minutes or until filling is bubbly and crust is golden brown. Sprinkle with parsley. Cut into wedges to serve. Cover and refrigerate any remaining pot pie.
Nutrition Facts : Calories 530 , CarbohydrateContent 49 g, CholesterolContent 70 mg, FatContent 3 , FiberContent 2 g, ProteinContent 27 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1240 mg, SugarContent 3 g, TransFatContent 0 g
BEEF STEW POT PIE RECIPE - PILLSBURY.COM
Beef stew meets pot pie in this one-skillet dinner that is quick, easy and full of flavor.
Provided by Pillsbury Kitchens
Total Time 50 minutes
Prep Time 25 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- In 11- or 12-inch ovenproof skillet, heat oil over medium heat. Cook carrots and potatoes in oil 5 to 6 minutes or until vegetables are browned and softened slightly. Add beef, gravy and rosemary; stir until well mixed, breaking up beef, if necessary. Cook about 4 minutes longer or until beef and gravy are heated through.
- Unroll pie crust on work surface. Roll into 12-inch circle. If desired, flute edge. Prick with fork several times. Place pie crust on top of beef mixture in skillet.
- Bake 20 to 25 minutes or until filling is bubbly and crust is golden brown. Sprinkle with parsley. Cut into wedges to serve. Cover and refrigerate any remaining pot pie.
Nutrition Facts : Calories 530 , CarbohydrateContent 49 g, CholesterolContent 70 mg, FatContent 3 , FiberContent 2 g, ProteinContent 27 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1240 mg, SugarContent 3 g, TransFatContent 0 g
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From allrecipes.com
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From natashaskitchen.com
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From beefitswhatsfordinner.com
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From bestbeefrecipes.com
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From greatbritishchefs.com
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From greatbritishchefs.com
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From pressureluckcooking.com
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From diethood.com
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