Ingredients for Beef Pot Pie
- 2 (9 inch) refrigerated pie crusts
- 2 cups beef gravy
- 2 cups frozen mixed vegetables
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- 1 cup sliced mushrooms
- 2 cups cooked, cubed roast beef
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How to Make Beef Pot Pie
- Preheat oven to 425°F (220°C).
- Prepare two 9-inch pie crusts according to package directions.
- In a large saucepan, whisk together 2 cups of beef gravy and 2 tablespoons of cornstarch until smooth.
- Add 2 cups of frozen mixed vegetables, 1 cup of sliced mushrooms, and 1 tablespoon of Worcestershire sauce. Stir well to combine.
- Cook over medium-high heat, stirring frequently, until the mixture comes to a bubbly boil and the gravy has thickened (about 5-7 minutes).
- Stir in 2 cups of cooked, cubed roast beef.
- Pour the beef and vegetable mixture into one of the pie crusts.
- Top with the second pie crust. Crimp the edges to seal, and cut several slits in the top crust to allow steam to escape. You can also create decorative cutouts if desired.
- Cover the edges of the crust with strips of foil after the first 15 minutes of baking to prevent excessive browning.
- Bake for 30-45 minutes, or until the crust is golden brown and the filling is bubbly and heated through.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
11g
Fat
39g
Carbs
12g
