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Crescent-Topped Pot Roast Pie

Crescent-Topped Pot Roast Pie
  • Prep 45 min
  • Total 1 hr 10 min
  • Servings 4
Flaky Pillsbury™ refrigerated crescents top the ultimate comfort food -- pot pie.
April 30, 2018

Ingredients

  • Cooking spray
  • 1 tablespoon vegetable oil
  • 1 lb (500 g) boneless beef top sirloin steak (1 inch thick), cut into thin bite-size strips
  • 2 cups matchstick-cut (2x1/8x1/8-inch) carrots
  • 2 cups thinly sliced celery (3 to 4 medium stalks)
  • 1 medium onion, halved, thinly sliced
  • 1 1/2 cups beef gravy
  • 1 tablespoon Dijon mustard
  • 1 can (284 mL) sliced mushrooms, drained
  • 1 can (8 count) Pillsbury™ refrigerated crescents
  • 1 tablespoon sesame seed

Steps

  • 1
    Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat. Add beef strips; cook 5 to 7 minutes, stirring frequently, until browned. Remove beef from skillet; place on plate.
  • 2
    In same skillet, cook carrots, celery and onion 10 minutes, stirring occasionally, until crisp-tender.
  • 3
    Return beef to skillet and stir in gravy, mustard and mushrooms. Cook about 2 minutes or until hot and bubbly. Pour into baking dish.
  • 4
    Separate dough into 8 triangles. Arrange triangles over filling, overlapping about 1/4 inch to create a braided appearance. Spray triangles with cooking spray; sprinkle with sesame seed.
  • 5
    Bake 22 to 24 minutes or until crust is deep golden brown.

Nutrition Facts

Serving Size: 4 servings
Calories
460
Total Fat
19g
Saturated Fat
5g
Cholesterol
65mg
Sodium
1550mg
Total Carbs
44g
Dietary Fiber
5g
Sugars
14g
Protein
33g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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