Best Hot Reuben Pot Pie Recipes

REUBEN POT PIE

Reuben Pot Pie image

This hearty casserole packs all the great flavors of a Reuben sandwich - corned beef, sauerkraut and Swiss cheese.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 6

Number Of Ingredients 10

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 lb cooked corned beef, cut into 1-inch cubes
1 cup drained refrigerated sauerkraut
3 tablespoons butter
1/4 cup Gold Medal™ all-purpose flour
3/4 cup Progresso™ beef-flavored broth (from 32-oz carton)
1/3 cup dark lager beer
2 tablespoons Worcestershire sauce
1 1/2 cups shredded Swiss cheese (6 oz)
1/2 cup shredded white Cheddar cheese (2 oz)

Steps:

Heat oven to 375°F. Place 1 pie crust in 9 1/2 or 10-inch glass deep dish pie plate as directed on box for Two-Crust Pie. Place corned beef in crust-lined plate; top with sauerkraut.
In 2-quart saucepan, melt butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add broth and beer, stirring constantly. Heat to boiling; boil and stir until mixture thickens. Add Worcestershire sauce and cheeses; stir until cheese is melted. Pour over beef and sauerkraut.
Top with second crust; seal and flute. Cut slits in top crust.
Bake 55 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 690, Carbohydrate 38 g, Fat 4 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 1690 mg

REUBEN PUDGY PIE

Reuben Pudgy Pie image

Our favorite pudgy pie is the Reuben: corned beef, sauerkraut and Swiss cheese! We always use buttered bread. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 1 serving.

Number Of Ingredients 5

Ingredients

1 tablespoon butter, softened
2 slices white bread
2 ounces sliced deli corned beef
3 to 4 tablespoons sauerkraut
1 to 2 slices Swiss cheese

Steps:

Spread butter over bread slices; place 1 slice in a greased sandwich iron, buttered side down. Top with corned beef, sauerkraut, cheese and remaining bread slice, buttered side up. Close iron., Cook over a hot campfire until golden brown and cheese has melted, turning occasionally, 5-7 minutes.

Nutrition Facts : Calories 358 calories, Fat 19g fat (11g saturated fat), Cholesterol 72mg cholesterol, Sodium 1228mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

REUBEN PIE

REUBEN PIE image

My family loves this recipe. I always make it around St. Patrick's Day.

Provided by ALEKSANDRA B.

Categories Beef

Time 1h15m

Number Of Ingredients 12

Ingredients

1 deep-dish pie shell
1 tsp caraway seeds
1/2 lb corned beef, cooked and shredded
1/3 c thousand island dressing
1 Tbsp dijon mustard
1 c sauerkraut, drained
3 large eggs,beaten
1 c swiss cheese, grated
1 Tbsp onion, grated
1 c half-and- half
1/2 tsp dry mustard
2 dill pickles, sliced

Steps:

1. Preheat oven to 425 F.Press caraway seeds into crust. Prick crust with a fork. Bake for 10 minutes.
2. Remove crust from oven and set temperature at 350 F. Layer corned beef over the crust; layer on sauerkraut and cheese.
3. Combine mustard and dressing and spread over top. Mix half-and-half, eggs,dry mustard and onion and pour over pie. Bake 45 minutes. Garnish with dill pickles.

REUBEN POT PIE WITH PUMPERNICKEL BISCUITS

Reuben Pot Pie With Pumpernickel Biscuits image

A unique twist on the Reuben Casserole. This can be served with a quick mustard sauce...just mix together 1/2 cup each mayonnaise and mustard with 1 teaspoon minced onion.

Provided by Mercy

Categories Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (27 ounce) can sauerkraut, drained
2 medium tomatoes, thinly sliced
1/4 cup thousand island dressing
2 tablespoons butter
1 lb corned beef (thinly sliced or shredded)
2 cups shredded swiss cheese
2 2/3 cups Bisquick baking mix
1/4 cup crushed rye crackers
1/4 cup softened butter
1 teaspoon cocoa powder
2 teaspoons molasses
1/2 teaspoon caraway seed
2/3 cup milk

Steps:

Spread the sauerkraut in ungreased 9"x13" baking dish. Arrange the tomato slices over sauerkraut, spread with dressing and dot with 2 tablespoons butter.
Top with the corned beef and cheese.
Bake at 375°F for 20 minutes.
While the casserole is baking, mix together the baking mix, cracker crumbs, 1/4 cup butter, cocoa, molasses and caraway seeds.
Add the milk and stir with fork to make a dough.
Beat 30 seconds, smooth into a ball and knead 10 times on a surface dusted with baking mix.
Roll the dough out 1/2" thick and cut out with a biscuit cutter or glass.
Arrange the biscuits evenly over the top of the casserole.
Bake at 375°F for 15 to 20 minutes or until the biscuit are golden brown.

Nutrition Facts : Calories 761.8, Fat 49.1, SaturatedFat 21.8, Cholesterol 145.4, Sodium 2702.9, Carbohydrate 50.1, Fiber 5.8, Sugar 13, Protein 30.8

HOT REUBEN POT PIE

Hot Reuben Pot Pie image

This is a really great recipe. My family loves it.

Provided by Jennifer Houk

Categories Savory Pies

Time 1h5m

Number Of Ingredients 6

Ingredients

1 can(s) sauerkraut, drained
1/2 c chili sauce
1/4 c mayonnaise
1 lb slice corned beef (from deli), cut into 1/12-in strips
1 can(s) pillsbury grands jr. golden layers refrigerated buttermilk biscuits
1 c shredded swiss cheese (4 oz)

Steps:

1. Heat oven to 375°F. Spray 2-quart round casserole with cooking spray.
2. Spread sauerkraut evenly in bottom of casserole. In medium bowl, stir chili sauce and mayonnaise until blended. Add corned beef; toss until evenly coated. Spoon over sauerkraut. Cover; bake 30 minutes.
3. Meanwhile, separate dough into 10 biscuits; cut each biscuit crosswise in half. Arrange biscuit pieces over partially baked casserole. Bake uncovered 18 to 20 minutes or until biscuits are golden brown. Sprinkle cheese over top. Bake 3 to 5 minutes longer or until cheese is melted.