/ Main Dishes
Crescent-Topped Beef Pot Pie
beef top sirloin boneless, 3/4 inch thick
frozen mixed vegetables, western style
refrigerated crescent rolls
How to Make Crescent-Topped Beef Pot Pie
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.
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.
Printable Recipe Card
About Crescent-Topped Beef Pot Pie