Crescent-Topped Beef Pot Pie

Crescent-topped Beef Pot Pie

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Rating:

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Serves:
4

Ingredients

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

How to Make Crescent-Topped Beef Pot Pie

Step-by-Step

  1. Heat oven to 375.
  2. Trim fat from steak.
  3. Cut steak lengthwise into 2 to 3 strips and then crosswise into 1/2 inch thick slices.
  4. Spray 10-inch oven-proof skillet with cooking spray; cook over medium-high heat until hot.
  5. Add beef, cook and stir 1 minute.
  6. Remove from skillet; season with pepper.
  7. Set aside.
  8. In same skillet, combine vegetables, water and thyme; cook and stir 2 to 3 minutes or until vegetables are thawed.
  9. Stir in gravy; bring to a boil.
  10. Remove from heat; return beef to skillet.
  11. Separate dough into 8 triangles.
  12. Starting from wide ends, roll up halfway; arrange over beef mixture so pointed ends are directed toward center.
  13. Bake at 375 for 17 to 19 minutes or until crescents are deep golden brown.

Printable Recipe Card

About Crescent-Topped Beef Pot Pie

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



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