Best Beef Pot Pie With Crescent Top Recipes
CRESCENT-TOPPED BEEF POT PIE
Classic pot pie gets a tasty makeover in this super-easy crescent-topped casserole.
Provided by Pillsbury Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In 12-inch skillet, cook beef, mushrooms, carrots, onion and garlic over medium-high heat 8 to 10 minutes, stirring frequently, until thoroughly cooked; drain. Stir in soup. Cook 2 to 4 minutes or until heated through.
- Spoon beef mixture into ungreased 13x9-inch (3-quart) glass baking dish.
- Unroll dough; place on beef mixture. Cut 3 to 4 vent holes in center.
- Bake 15 to 20 minutes or until deep golden brown. Sprinkle with parsley.
Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 7 g, TransFat 0 g
BEEF CRESCENT PIE
Make and share this Beef Crescent Pie recipe from Food.com.
Provided by Tebo3759
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef and onion in frypan and drain off fat.
- Add all ingredients except crescent rolls.
- Stir and simmer gently for 5 minutes, do not boil.
- In an ungreased 9 inch pie pan arrange the eight crescent triangles in pan with narrow tips extending over pan about 2 inches.
- Press dough over pan to cover the bottom.
- Spoon meat mixture into crust evenly.
- Bring tips of triangles over filling to center of pie.
- Bake at 350°F for 11-15 minutes until golden brown.
- Serve with additional sour cream if desired.
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