Crescent-Topped Pot Roast Pie

Crescent-topped Pot Roast Pie Recipe

No Photo

Have you made this?

 Share your own photo!

Elizabeth Gingras


A very hearty recipe. Courtesy of Pillsbury.


★★★★★ 1 vote

45 Min
25 Min


Add to Grocery List

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


  • 1Heat oven to 375 degrees.
  • 2Spray 2 qt. baking dish on the bottom and sides.
  • 3In 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.
  • 4In same skillet, cook carrots, celery, and onion 10 minutes, stirring occasionally, until crisp-tender.
  • 5Return beef to skillet and stir in gravy, mustard, and mushrooms. Cook about 2 minutes or until hot and bubbly.
  • 6Pour into baking dish.
  • 7Separate 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.
  • 8Bake 22 to 24 minutes or until crust us golden brown.

Printable Recipe Card

About Crescent-Topped Pot Roast Pie

Leave a Comment

22 A+ Back-to-school Recipes

22 A+ Back-To-School Recipes

Kitchen Crew @JustaPinch

It's time to go back, back, back to school again! Check out these quick and easy dinner recipes that the entire family (yes, we said entire family...even the picky eaters)...