Beef Pot Pie w/ Frozen Pie Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 unbaked, ready to use, frozen pie crusts.5 lb left over beef2 large carrots2 medium sized potatoes1.5 cups frozen peasapproximately 1 tbs cornstarch and water4 beef bouillonpepper to taste
Bring 3 cups of water to boil and add bouillon cubes.
Dice potatoes, carrots, peas and beef (the meat should already be cooked) and add to boiling bouillon. Add pepper to taste. If additional flavorings are needed, do so to suit your tastes (garlic, onion powder, bay leaf, etc)
While the veggies are cooking, bake one pie shell in a 400 degree pre-heated oven for 10 minutes.
Mix cornstarch with a small amount of water and add to soup to thicken. Should be consistency of very thick gravy. Scoop into semi baked pie crust. Top with the other unbaked pie crust. Place in over for 35-45 minutes, depending on how dark you like your crust. You may want to place a cookie sheet under the pie pan to catch spills.
Serving Size: 6 to 7 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JULIJUBE.
Dice potatoes, carrots, peas and beef (the meat should already be cooked) and add to boiling bouillon. Add pepper to taste. If additional flavorings are needed, do so to suit your tastes (garlic, onion powder, bay leaf, etc)
While the veggies are cooking, bake one pie shell in a 400 degree pre-heated oven for 10 minutes.
Mix cornstarch with a small amount of water and add to soup to thicken. Should be consistency of very thick gravy. Scoop into semi baked pie crust. Top with the other unbaked pie crust. Place in over for 35-45 minutes, depending on how dark you like your crust. You may want to place a cookie sheet under the pie pan to catch spills.
Serving Size: 6 to 7 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JULIJUBE.
Nutritional Info Amount Per Serving
- Calories: 429.1
- Total Fat: 21.5 g
- Cholesterol: 22.8 mg
- Sodium: 934.3 mg
- Total Carbs: 42.0 g
- Dietary Fiber: 4.2 g
- Protein: 16.5 g
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