COUNTRY BEEF POT PIE

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Country Beef Pot Pie image

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

1 (15 ounce) package refrigerated pie crusts, softened as directed on package
1 tablespoon oil
3/4 lb boneless beef top sirloin steak, cut into 1/2-inch cubes
1 medium onion, chopped (1/2 cup)
1 (12 ounce) jar beef gravy
1 tablespoon cornstarch
2 teaspoons sugar
1/8 teaspoon pepper
2 cups frozen mixed vegetables
2 cups frozen southern style hash brown potatoes (from 32-oz. pkg.)

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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