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6 servings Prep Time: 10 min. Cook Time: 21 min. Chill Time: 5 min. Serving Suggestions: Serve Homestyle Beef Pot Pie with Broccoli Slaw Tossed with Ranch Dressing. Nutrition Facts: 480 calories 23g total fat 50mg cholesterol; 820mg sodium; 49g carbohydrate; 3g fiber; 19g protein |
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recipe categories / meats / beef / roasts  Homestyle Beef Pot Pie Ingredients: 1 16 ounce tub HEB Fully Cooked Shredded Beef Pot Roast with Gravy 1 15 ounce package refrigerated Pillsbury pie crust 1 10 1/2 ounce can mushroom gravy 1 4 ounce can chunky style portabella mushrooms, drained 1 10 ounce box frozen peas and carrots 1 1/2 cups frozen potatoes O´Brian with onions and peppers 1/4 teaspoon salt, or to taste 1/4 teaspoon pepper, or to taste Directions: 1. Heat oven to 450 degrees. Bring pie crusts to room temperature according to package directions. 2. Meanwhile, combine mushroom gravy with shredded beef pot roast with gravy in a large skillet over medium Heat. Stir in mushrooms, peas, carrots and potatoes. Season to taste with salt and pepper. Bring to a boil and reduce the heat to low to gently simmer. 3. Unfold one of the pie crusts and place in ungreased 9 inch glass pie pan. If crust cracks, wet fingers and push edges of crack together to seal. Press crust firmly against sides and bottom. Trim crust along edge of pan. Prick bottom and sides of crust with a fork about twenty times. 4. Bake crust 6 to 8 minutes, until a light golden brown. Remove from oven; spoon pot roast mixture into crust. Unfold remaining crust and place over top. Fold back edges of crust and squeeze or crimp with fingers to stand up at edge of pan. Cut 4 slits in top crust. 5. Bake 15 minutes. Let stand 5 minutes, cut into wedges and serve. |
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