Beef stew meets pot pie in this one-skillet dinner that is quick, easy and full of flavor.
Beef Stew Pot Pie
- Prep Time 25 min
- Total 50 min
- Ingredients 8
- Servings 4
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
Instructions
-
Step1Heat oven to 400°F.
-
Step2In 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.
-
Step3Unroll 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.
-
Step4Bake 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.
Nutrition
530
Calories
25g
Total Fat
27g
Protein
49g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 530
- Calories from Fat
- 220
- Total Fat
- 25g
- 38%
- Saturated Fat
- 10g
- 48%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 1240mg
- 52%
- Potassium
- 420mg
- 12%
- Total Carbohydrate
- 49g
- 16%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 3g
- Protein
- 27g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 8%
- 8%
- Calcium
- 2%
- 2%
- Iron
- 6%
- 6%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
3Tips from the
Pillsbury Kitchens
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