EASY BEEF POT PIE RECIPE RECIPES
BEEF POT PIE RECIPE - PILLSBURY.COM
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
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
EASY CHICKEN POT PIE RECIPE - PILLSBURY.COM
Pillsbury™ refrigerated pie crusts makes a delicious pot pie that’s made using chicken and veggies - a perfect casserole dinner.
Provided by Pillsbury Kitchens
Total Time 45 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of 1-quart casserole.
- In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.
- Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.
- Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
Nutrition Facts : Calories 610 , CarbohydrateContent 54 g, CholesterolContent 85 mg, FatContent 5 , FiberContent 3 g, ProteinContent 26 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 910 mg, SugarContent 4 g
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IMPOSSIBLY EASY CHICKEN POT PIE RECIPE - BETTYCROCKER.COM
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BEEF POT PIE RECIPE - FOOD NETWORK
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Reviews 4.7
Total Time 4 hours 15 minutes
Category main-dish
Reviews 4.7
Total Time 4 hours 15 minutes
Category main-dish
- Assembly: Preheat oven to 400 degrees. If you have made the stew and gravy ahead of time, warm them separately on the stove until they just begin to simmer. Add gravy back to the stew a little at a time until it is liquid enough but not too soupy. Stir well to mix. The proportion will vary according to the cut of meat used and the actual cooking time. Once you've made it a couple of times you'll know how you like it. If there is leftover gravy, keep it warm on the stove while you bake the pie. Mix the vegetables into the stew just before you assemble the pie. Spoon the filling mixture into the partially baked pie shell. It should fill it right to the top. There may be some filling mixture left over. This is not a bad thing. Bake for about 8 to10 minutes, until the crust starts to look quite brown at the edges and the filling is bubbling. Allow to rest for 5 to 10 minutes before serving. Carefully remove rings from the pans and slide the pies onto warmed plates. If there is remaining gravy, serve on the side with the pie. Garnish with chopped parsley.
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BEEF POT PIE RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 4 hours 15 minutes
Category main-dish
Reviews 4.7
Total Time 4 hours 15 minutes
Category main-dish
- Assembly: Preheat oven to 400 degrees. If you have made the stew and gravy ahead of time, warm them separately on the stove until they just begin to simmer. Add gravy back to the stew a little at a time until it is liquid enough but not too soupy. Stir well to mix. The proportion will vary according to the cut of meat used and the actual cooking time. Once you've made it a couple of times you'll know how you like it. If there is leftover gravy, keep it warm on the stove while you bake the pie. Mix the vegetables into the stew just before you assemble the pie. Spoon the filling mixture into the partially baked pie shell. It should fill it right to the top. There may be some filling mixture left over. This is not a bad thing. Bake for about 8 to10 minutes, until the crust starts to look quite brown at the edges and the filling is bubbling. Allow to rest for 5 to 10 minutes before serving. Carefully remove rings from the pans and slide the pies onto warmed plates. If there is remaining gravy, serve on the side with the pie. Garnish with chopped parsley.
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BEEF POT PIE RECIPE - PILLSBURY.COM
It’s a classic! And prepared in just 10 minutes, thanks to deli roast beef, frozen veggies and a refrigerated crust.
From pillsbury.com
Reviews 5
Total Time 1 hours 0 minutes
Calories 340 per serving
From pillsbury.com
Reviews 5
Total Time 1 hours 0 minutes
Calories 340 per serving
- 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.
See details
EASY CHICKEN POT PIE RECIPE - PILLSBURY.COM
Pillsbury™ refrigerated pie crusts makes a delicious pot pie that’s made using chicken and veggies - a perfect casserole dinner.
From pillsbury.com
Reviews 4.5
Total Time 45 minutes
Calories 610 per serving
From pillsbury.com
Reviews 4.5
Total Time 45 minutes
Calories 610 per serving
- Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
See details
IMPOSSIBLY EASY CHICKEN POT PIE RECIPE - BETTYCROCKER.COM
There's easy as pie, then there's as easy as chicken pot pie with Bisquick. This classic, filling favorite comes together quickly for any given weeknight, and never ceases to satisfy.
From bettycrocker.com
Reviews 4.5
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Total Time 35 minutes
Calories 250 per serving
- Bake 30 minutes or until golden brown.
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BEEF POT PIE RECIPE - FOOD NETWORK
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Reviews 4.7
Total Time 4 hours 15 minutes
Category main-dish
Reviews 4.7
Total Time 4 hours 15 minutes
Category main-dish
- Assembly: Preheat oven to 400 degrees. If you have made the stew and gravy ahead of time, warm them separately on the stove until they just begin to simmer. Add gravy back to the stew a little at a time until it is liquid enough but not too soupy. Stir well to mix. The proportion will vary according to the cut of meat used and the actual cooking time. Once you've made it a couple of times you'll know how you like it. If there is leftover gravy, keep it warm on the stove while you bake the pie. Mix the vegetables into the stew just before you assemble the pie. Spoon the filling mixture into the partially baked pie shell. It should fill it right to the top. There may be some filling mixture left over. This is not a bad thing. Bake for about 8 to10 minutes, until the crust starts to look quite brown at the edges and the filling is bubbling. Allow to rest for 5 to 10 minutes before serving. Carefully remove rings from the pans and slide the pies onto warmed plates. If there is remaining gravy, serve on the side with the pie. Garnish with chopped parsley.
See details
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