roast beef pot pie

Name: ROAST BEEF POT PIE
Prep time: 30 min
Cook time: 15 min
Yield: 2
Cuisine: American
Ingredients: 1 - pillsbury pastry pie crust; 2 small 5 inch pie tins; 1 package(s) mccormick beef gravy; 1/4 cup(s) roast beef (left over, cut up in small pieces; 1/4 cup(s) frozen corn; 1/4 cup(s) frozen peas; 1/4 cup(s) frozen carrots; 1/4 cup(s) potatoes, steamed and cubed

(1 RATING)

48 Pinches 3 Photos

Jean Fisher

OFallon, IL

Updated on Jun 9, 2016

I used to love pot pies. However quit buying the store bought ones because of all the sodium. I came up with a healthier version. Came out delicious!

Rate

prep time 30 Min

cook time 15 Min

method Bake

yield 2 serving(s)

Ingredients

1 - pillsbury pastry pie crust
2 small 5 inch pie tins
1 package mccormick beef gravy
1/4 cup roast beef (left over, cut up in small pieces
1/4 cup frozen corn
1/4 cup frozen peas
1/4 cup frozen carrots
1/4 cup potatoes, steamed and cubed

How To Make roast beef pot pie

Step 1

Set out pastry crust and let come to room temperature.

Step 2

Meanwhile fix gravy, following directions on package.
Step 3

Measure corn, peas, and carrots. Cook cubed potatoes until almost done. Add veggies to pan of gravy and stir until combined.
Step 4

Unroll pastry dough and roll with rolling pin. Turn small pie tins upside down and cut around. Should be 4, when finished.
Step 5

Put bottom crust in pie tin. Divide veggies and gravy between the two mini pies.
Step 6

Add top crust and crimp around the edges with fork. Make two slits in top of crust with a knife.
Step 7

Bake in 350º oven for 15 - 20 minutes until crust is golden.
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