EASY BEEF POT PIE RECIPES

SO EASY BEEF POT PIE RECIPE - FOOD.COM

So Easy Beef Pot Pie Recipe - Food.com image

Make and share this So Easy Beef Pot Pie recipe from Food.com.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 (10 1/2 ounce) can condensed cream of mushroom soup
1 (10 1/2 ounce) can condensed cream of potato soup
1/2 lb beef caps, cut for stir fry
2 medium carrots, cut half inch thick
2 stalks celery, same as carrots
1/2 medium yellow onion, chopped fine
1/2 cup broccoli floret, raw
1 1/2 cups milk
1 egg
1 cup biscuit mix
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup flour
2 1/2-3 tablespoons oil

Steps:

Preheat oven to 400 degrees.
Dredge beef in flour, brown in oil.
you do not have to cook beef entirely. Set aside in large bowl.
Combine all veggies except onions, soups, l cup milk, salt, pepper, basil with beef tips in large bowl. Mix well. Set aside.
Do not rinse or drain oil from pan, saute onions in same pan with beef juices, aprox. 5-7 mins on medium-high heat. Onions should be slightly opaque and soft. Mix with veggies and beef.
In a 8X8 baking dish pour veggie mix.
Combine rest of milk, egg, and biscut mix in another bowl. Combine thouroughly.
Make sure soup and veggie mixture is evenly smoothed out. Pour biscut mixture over top.
Bake at 400 degrees for at least 25 minutes Top should be golden and filling completely heated through. Cook an additional 5-10 minutes if you wish for a more golden crust.
You may need a cookie sheet under baking dish.

Nutrition Facts : Calories 468.9, FatContent 23.8, SaturatedFatContent 6.6, CholesterolContent 70, SodiumContent 1849.9, CarbohydrateContent 52.6, FiberContent 2.8, SugarContent 8.3, ProteinContent 11.7

BEEF POT PIE RECIPE - PILLSBURY.COM

Beef Pot Pie Recipe - Pillsbury.com image

It’s a classic! And prepared in just 10 minutes, thanks to deli roast beef, frozen veggies and a refrigerated crust.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 7

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 jar (12 oz) beef gravy
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce
2 cups frozen mixed vegetables (from 1-lb bag)
1 jar (4.5 oz) sliced mushrooms, drained
1 lb sliced (1/2 inch thick) cooked roast beef (from deli), cubed

Steps:

Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In 3-quart saucepan, mix gravy and cornstarch until well blended. Stir in Worcestershire sauce, frozen vegetables and mushrooms. Cook over medium-high heat, stirring occasionally, until bubbly. Stir in roast beef. Pour into crust-lined pan.
Top with second pie crust; seal edge and flute. Cut decorative slits in several places in top crust to allow steam to escape.
Bake 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 15 to 30 minutes longer or until crust is golden brown and filling is bubbly.

Nutrition Facts : Calories 340 , CarbohydrateContent 35 g, CholesterolContent 35 mg, FatContent 2 , FiberContent 2 g, ProteinContent 16 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 1170 mg, SugarContent 3 g, TransFatContent 0 g

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SO EASY BEEF POT PIE RECIPE - FOOD.COM

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