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Beef Stroganoff Pot Pie

beef stroganoff pot pie Entree
Beef Stroganoff Pot Pie
  • Prep 30 min
  • Total 1 hr 25 min
  • Servings 6
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Classic stroganoff gets a twist when prepared in a pastry shell with a crown of crisp pastry cutouts on top. ...MORE + LESS -

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 lb (500 g) extra-lean ground beef
1 cup chopped onions (2 medium)
1 clove garlic, minced
1 cup soft bread crumbs
1 cup chopped fresh parsley
1/2 teaspoon pepper
2 eggs
New Ingredient
1 pkg (250 g) cream cheese, softened
1/2 cup sliced mushrooms, drained
1 egg white, slightly beaten

Steps

Hide Images
  • 1
    Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • 2
    Heat oven to 375°F. In 10-inch skillet, cook ground beef, onions and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in remaining ingredients except egg white. Pour into crust-lined pan.
  • 3
    With leaf-shaped canape or cookie cutter, cut out leaf shapes in several places in second crust. Place over filling; flute crust edge. Brush with beaten egg white. Arrange leaf cutouts on top crust; brush with egg white.
  • 4
    Bake 45 to 55 minutes or until crust is deep golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 10 minutes before serving.

Expert Tips

  • Cover edge of pie crust with strips of foil after 15 to 20 minutes of baking if necessary to prevent excessive browning.

Nutrition Information

Nutrition Facts

Serving Size: 6 servings
Calories
690
% Daily Value
Total Fat
41
Saturated Fat
18
Trans Fat
1
Cholesterol
170
Sodium
1110
Dietary Fiber
2
Sugars
5
Protein
25
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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