Crescent-topped Beef Pot Pie Recipe

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Crescent-Topped Beef Pot Pie

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1 lb
beef top sirloin boneless, 3/4 inch thick
cooking spray
1/4 tsp
16 oz
frozen mixed vegetables, western style
2 Tbsp
1/2 tsp
12 oz
mushroom gravy
8 oz
refrigerated crescent rolls


1Heat oven to 375.

2Trim fat from steak.

3Cut steak lengthwise into 2 to 3 strips and then crosswise into 1/2 inch thick slices.

4Spray 10-inch oven-proof skillet with cooking spray; cook over medium-high heat until hot.

5Add beef, cook and stir 1 minute.

6Remove from skillet; season with pepper.

7Set aside.

8In same skillet, combine vegetables, water and thyme; cook and stir 2 to 3 minutes or until vegetables are thawed.

9Stir in gravy; bring to a boil.

10Remove from heat; return beef to skillet.

11Separate dough into 8 triangles.

12Starting from wide ends, roll up halfway; arrange over beef mixture so pointed ends are directed toward center.

13Bake at 375 for 17 to 19 minutes or until crescents are deep golden brown.

About this Recipe

Course/Dish: Beef, Savory Pies
Other Tag: Quick & Easy