Crescent-Topped Pot Roast Pie

Crescent-topped Pot Roast Pie Recipe

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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


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.

About Crescent-Topped Pot Roast Pie