Ground Beef Pot Pie

By trf0ster

Pie in the sky? No way! This delish dish starts with refrigerated pie crust for quick prep and a savory, satisfying meal.

Prep Time: 20 Min
Total Time: 1 Hr 5 Min

Ingredients

• Crust
• 1 - 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
• Filling
• 1 - 1 lb lean (at least 80%) ground beef
• 1 - 1 medium onion, chopped (1/2 cup)
• 1 - 1 teaspoon garlic salt
• 1/2 - 1/2 teaspoon pepper
• 3 - 3 tablespoons cornstarch
• 3 - 3 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
• 3 - 3 medium carrots, sliced (1 1/2 cups)
• 1 - 1 jar (12 oz) beef gravy

Details

Servings 6
Adapted from pillsbury.com

Preparation

Step 1

1. Heat oven to 450°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. In 12-inch skillet, cook beef, onion, garlic salt and pepper over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain.

2. Stir cornstarch into beef mixture until mixed. Stir in potatoes, carrots and gravy. Cook 5 to 6 minutes over medium-high heat, stirring constantly, until hot. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust; cover edge of crust with foil.


Nutritional Information
1 Serving: Calories 590 (Calories from Fat 260); Total Fat 29g (Saturated Fat 11g, Trans Fat 1/2g); Cholesterol 60mg; Sodium 850mg; Total Carbohydrate 66g (Dietary Fiber 3g, Sugars 3g); Protein 17g Percent Daily Value*: Vitamin A 90%; Vitamin C 8%; Calcium 4%; Iron 15% Exchanges: 3 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Medium-Fat Meat; 4 Fat Carbohydrate Choices: 4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.


3. Bake 35 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.