COUNTRY BEEF POT PIE
I just got this in my email from Pillsbury and it sounds so yummy. Personally, I don't like corn in pot pies, so I'm thinking peas and carrots instead of mixed veggies.
Provided by Karen..
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
- Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
- In small bowl, combine gravy, cornstarch, sugar and pepper; mix well. Add to beef in skillet. Stir in vegetables and potatoes. Cook about 5 minutes or until vegetables are thawed, stirring occasionally.
- Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust; sprinkle with sesame seed.
- Bake at 400°F for 35 to 45 minutes or until golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 667.3, Fat 36.9, SaturatedFat 12.3, Cholesterol 39.7, Sodium 857.9, Carbohydrate 65, Fiber 5.2, Sugar 5.3, Protein 20.2
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