Beef Stew Pot Pie

Name: Beef Stew Pot Pie
Prep time: 25 min
Total time: 50 min
Ingredients: 1 tablespoon vegetable oil; 1 cup thinly sliced carrots; 2 medium russet potatoes, peeled and cut into 3/4-inch cubes (about 2 cups); 1 package (15 oz) refrigerated cooked beef roast au jus; 1 jar (12 oz) beef gravy; 1/2 teaspoon dried rosemary leaves; 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; Chopped fresh parsley, if desired

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Prep Time: 25 minutes

Total: 50 minutes

Servings: 4

Author : Pillsbury Kitchens

Ingredients

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1 tablespoon vegetable oil1 cup thinly sliced carrots2 medium russet potatoes, peeled and cut into 3/4-inch cubes (about 2 cups)1 package (15 oz) refrigerated cooked beef roast au jus1 jar (12 oz) beef gravy1/2 teaspoon dried rosemary leaves1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on boxChopped fresh parsley, if desired

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Instructions

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Step 1

Heat oven to 400°F.

Step 2

In 11- or 12-inch ovenproof skillet, heat oil over medium heat. Cook carrots and potatoes in oil 5 to 6 minutes or until vegetables are browned and softened slightly. Add beef, gravy and rosemary; stir until well mixed, breaking up beef, if necessary. Cook about 4 minutes longer or until beef and gravy are heated through.

Step 3

Unroll pie crust on work surface. Roll into 12-inch circle. If desired, flute edge. Prick with fork several times. Place pie crust on top of beef mixture in skillet.

Step 4

Bake 20 to 25 minutes or until filling is bubbly and crust is golden brown. Sprinkle with parsley. Cut into wedges to serve. Cover and refrigerate any remaining pot pie.