Beef Stroganoff Pot Pie
Source of Recipe
Internet
List of Ingredients
1 (15 ounce) package Pillsbury Refrigerated Pie Crusts
1 pound extra lean ground beef
1 cup chopped onion
1 clove garlic, minced
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (8 ounce) package cream cheese, softened
1 cup soft bread crumbs
1 cup chopped fresh parsley
2 eggs
1 (4.5 oz) jar Green Giant Sliced Mushrooms, drained
1/2 teaspoon pepper
1 egg white, slightly beaten (for brushing top)
Recipe
Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.
Preheat oven to 375 degrees F.
In large skillet, cook ground beef, onions, and garlic over medium-high heat until beef is browned and thoroughly cooked. Drain.
Stir in all remaining ingredients except egg white; mix well. Pour into crust lined pan.
Unfold second crust. Using leaf-shaped canape or cookie cutter, cut out leaf shapes in several places. Place crust over filling; flute edge. Brush with beaten egg white. Arrange leaf cutout on top crust; brush with egg white.
Bake for 45-55 minutes or until crust is deep golden brown. Cover edge of pie crust with strips of foil after 15-20 minutes of baking if necessary to prevent excessive browning.
Cool 10 minutes. Cut into wedges to serve.
Servings: 6
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