ROAST BEEF POTPIE

Roast Beef Potpie image

Everyone in the family will want a piece of this pie, and every home cook will appreciate a helping hand from packaged beef roast and refrigerated pie pastry. -Patricia Myers, Maryville, Tennessee

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

Ingredients

10 fresh baby carrots, chopped
6 small red potatoes, cubed
1 medium onion, chopped
2 tablespoons olive oil
1 package (17 ounces) refrigerated beef roast au jus, coarsely chopped
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup all-purpose flour
2-1/4 cups reduced-sodium beef broth
1 sheet refrigerated pie crust
1 large egg, beaten

Steps:

Preheat oven to 375°. In a large skillet, saute the carrots, potatoes and onion in oil until crisp-tender. Add the beef roast, cilantro, salt and pepper. Combine flour and broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes., Transfer to a 9-in. deep-dish pie plate. Place pie crust over filling. Trim, seal and flute edges. Cut slits in crust; brush with egg. Bake until golden brown, 30-35 minutes., Freeze Option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°; bake until a thermometer inserted in center reads 165° and crust is golden brown, 70-80 minutes.

Nutrition Facts : Calories 402 calories, Fat 20g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 700mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.