Crescent-Topped Pot Roast Pie

Crescent-topped Pot Roast Pie

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Elizabeth Gingras


A very hearty recipe. Courtesy of Pillsbury.


★★★★★ 1 vote

45 Min
25 Min


  • ·
    cooking spray
  • 1 Tbsp
    vegetable oil
  • 1 lb
    boneless beef top sirloin steak (1 inch thick), cut into thin bite sie strips
  • 2 c
    matchstick-cut carrots from 10 oz. bag
  • 1 medium
    onion, halved, thinly sliced
  • 2 c
    thinly sliced celery (3 to 4 medium stalks)
  • 1-12 oz
    jar of beef gravy
  • 1 Tbsp
    dijon mustard
  • 1 jar(s)
    6 oz. sliced mushrooms, drained
  • 1 can(s)
    8 oz. refrigerated crescent dinner rolls
  • 1 Tbsp
    sesame seed

How to Make Crescent-Topped Pot Roast Pie


  1. Heat oven to 375 degrees.
  2. Spray 2 qt. baking dish on the bottom and sides.
  3. In 10 inch non stick skillet, heat oil over medium high. Add beef strips; cook 5 to 7 minutes, stirring frequently, until browned. Remove beef from skillet. Place on a dish.
  4. In same skillet, cook carrots, celery, and onion 10 minutes, stirring occasionally, until crisp-tender.
  5. Return beef to skillet and stir in gravy, mustard, and mushrooms. Cook about 2 minutes or until hot and bubbly.
  6. Pour into baking dish.
  7. Separate dough into 8 triangles. Arrange triangles over filling, overlapping about 1/4 inch. To create a braided appearance. Spray triangles with cooking spray. Sprinkle with sesame seed.
  8. Bake 22 to 24 minutes or until crust us golden brown.

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