hot reuben pot pie

Name: Hot Reuben Pot Pie
Prep time: 10 min
Cook time: 55 min
Yield: 6
Ingredients: 1 can(s) sauerkraut, drained; 1/2 cup(s) chili sauce; 1/4 cup(s) mayonnaise; 1 pound(s) slice corned beef (from deli), cut into 1/12-in strips; 1 can(s) pillsbury grands jr. golden layers refrigerated buttermilk biscuits; 1 cup(s) shredded swiss cheese (4 oz)

(1 RATING)

58 Pinches 1 Photo

Jennifer Houk

Campbellsville, KY

Updated on May 24, 2012

This is a really great recipe. My family loves it.

Rate

Pillsbury® Grands!® Jr. Golden Layers® biscuits provide an easy topping to this cheesy pot pie that's made using corned beef and sauerkraut - a perfect casserole dinner.

prep time 10 Min

cook time 55 Min

method ---

yield 6 serving(s)

Ingredients

1 can sauerkraut, drained
1/2 cup chili sauce
1/4 cup mayonnaise
1 pound slice corned beef (from deli), cut into 1/12-in strips
1 can pillsbury grands jr. golden layers refrigerated buttermilk biscuits
1 cup shredded swiss cheese (4 oz)

How To Make hot reuben pot pie

Step 1

Heat oven to 375°F. Spray 2-quart round casserole with cooking spray.

Step 2

Spread sauerkraut evenly in bottom of casserole. In medium bowl, stir chili sauce and mayonnaise until blended. Add corned beef; toss until evenly coated. Spoon over sauerkraut. Cover; bake 30 minutes.
Step 3

Meanwhile, separate dough into 10 biscuits; cut each biscuit crosswise in half. Arrange biscuit pieces over partially baked casserole. Bake uncovered 18 to 20 minutes or until biscuits are golden brown. Sprinkle cheese over top. Bake 3 to 5 minutes longer or until cheese is melted.
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