Rustic Pot Roast Pot Pies

By nurseliz

Ingredients

• INGREDIENTS
• 1 1
• can (18.5 oz) Progresso® Rich & Hearty beef pot roast with country vegetables soup
• 1/2 1/2
• cup stout beer
• 3/4 3/4
• cup plain mashed potato mix (dry)
• 1 1
• box Pillsbury® refrigerated pie crusts, softened as directed on box
• 2 2
• cups prepared mashed potatoes
• 1 1
• egg, beaten
• 2 2
• fresh rosemary or thyme sprigs, if desired

Details

Servings 4

Preparation

Step 1

DIRECTIONS
1 Heat oven to 450°F. In saucepan, heat soup, beer and dry potato mix over medium heat until thickened. 2 Remove pie crusts from pouches; unroll onto 2 ungreased cookie sheets. Spoon 1 cup mashed potatoes on center of each crust, spreading to within 2 inches of edge. Top with soup mixture, dividing evenly between crusts. Fold crust over edge to form 2-inch border, pleating crust as necessary. Brush crust with beaten egg. 3 Bake 20 to 25 minutes or until crust is golden brown. Garnish with rosemary.

Nutritional Information
1 Serving (1 Serving)

Calories 660
(Calories from Fat 280),

Total Fat 31g
(Saturated Fat 14g,
Trans Fat 0g),
Cholesterol 85mg;
Sodium 1130mg;
Total Carbohydrate 83g
(Dietary Fiber 3g,
Sugars 4g),
Protein 11g;

Percent Daily Value*:

Vitamin A 15.00%;
Vitamin C 8.00%;
Calcium 6.00%;
Iron 6.00%;

Exchanges:

3 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
6 Fat;

Carbohydrate Choices:

5 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.