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    Beef Pot Pie


    Source of Recipe


    Casseroles, Pillsbury 10/00

    List of Ingredients




    1 15 ounce pkg pillsbury refrigerated pie crusts
    1 12 ounce jar beef gravy
    1 tablespoon cornstarch
    2 cups green giant frozen mixed vegetables
    1 4.5 ounce jar green giant sliced mushrooms -- drained
    1 tablespoon worcestershire sauce
    1 pound thickly sliced cooked roast beef (from deli) -- cubed

    Recipe



    Heat oven to 425ºF. Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan. In large saucepan, combine gravy and cornstarch; blend well. Add frozen mixed vegetables, mushrooms and Worcestershire sauce; mix well. Cook over medium-high heat until bubbly. Stir in roast beef. Pour into crust-lined pan. Top with second crust and flute. Cut decorative slits in several places in top crust to allow steam to escape.

    Bake at 425ºF. for 30 to 45 minutes or until crust is golden brown and filling is bubbly. Cover edge of crust with strips of foil after first 15 minutes of baking to prevent excessive browning. 8 servings Ingredient Substitution: One and one-half cups of cubed leftover roast beef can be used in place of the deli roast beef. Kitchen Tip: Piping-hot filling is essential for a crisp, golden crust. If the filling is not hot enough, the underside of the pastry will be soggy and undercooked.

    Make-Ahead Tip: Prepare the filling up to one day in advance; cover and refrigerate it. Heat the filling thoroughly before assembling the pot pie.

 

 

 

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