Ground Beef Pot Pie


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



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



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

source pillsbury

Print Friendly
Extra Veggie Sloppy Joes
Quick & Easy Beef Stew