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Name: Beef Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 package refrigerated pie crusts; 1 jar beef gravy; 1 tablespoon Cornstarch; 2 cups frozen mixed vegetables; 1 jar Mushrooms sliced; 1 tablespoon Worcestershire Sauce; 1 pound roast beef cubed, thickly sliced

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INGREDIENTS

1 package refrigerated pie crusts
1 jar beef gravy
1 tablespoon Cornstarch
2 cups frozen mixed vegetables
1 jar Mushrooms ; sliced
1 tablespoon Worcestershire Sauce
1 pound roast beef ; cubed, thickly sliced

Servings

INSTRUCTIONS

1. Heat oven to 425 degrees. Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.2. In large sauce pan, combine gravy and cornstarch; blend well. Add frozen vegies, mushrooms and worcestershire sauce; mix well. Cook over medium-high heat until bubbly. Stir in roast beef. Pour into crust-lined pan. Top with second crust and flute. Cut decorative slits in several places in top crust to allow steam to escape.3. Bake for 30 to 45 minutes or until crust is golden brown and filling is bubbly. Cover edge of crust with strips of foil after first 15 minutes of baking to prevent excessive browning.

Per serving: 176 Calories (kcal); 8g Total Fat; (40% calories from fat); 4g Protein; 23g Carbohydrate; 6mg Cholesterol; 344mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

NOTES

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Beef Pot Pie

1 package refrigerated pie crusts
1 jar beef gravy
1 tablespoon Cornstarch
2 cups frozen mixed vegetables
1 jar Mushrooms sliced
1 tablespoon Worcestershire Sauce
1 pound roast beef cubed, thickly sliced

1. Heat oven to 425 degrees.  Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.2. In large sauce pan, combine gravy and cornstarch; blend well.  Add frozen vegies, mushrooms and worcestershire sauce; mix well.  Cook over medium-high heat until bubbly.  Stir in roast beef.  Pour into crust-lined pan.  Top with second crust and flute.  Cut decorative slits in several places in top crust to allow steam to escape.3. Bake for 30 to 45 minutes or until crust is golden brown and filling is bubbly.  Cover edge of crust with strips of foil after first 15 minutes of baking to prevent excessive browning.

Nutr. Assoc. : 0 0 0 0 0 0 0

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Nutrition

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Serving Size: 1 Serving (119g)
Recipe Makes: 8

Calories: 173
Calories from Fat: 90 (52%)

Amt Per Serving		% DV

	Total Fat 10g	13 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 0.5g
Cholesterol 37.4mg		12 %
Sodium 80.2mg		3 %
Potassium 320.3mg		8 %
Total Carbohydrate 8.5g		3 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 6.2g
Protein 12.6g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 173

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