Beef Stroganoff Pot Pie

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Classic stroganoff gets a twist when prepared in a pastry shell with a crown of crisp pastry cutouts on top.

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  • 5
  • Difficult
  • 30 mins
  • 60 mins
  • Average budget

Ingredients

  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 1 lb extra-lean (at least 90%) ground beef
  • 1 cup chopped onions (2 medium)
  • 1 clove garlic, minced
  • 1 cup soft bread crumbs
  • 1 cup chopped fresh parsley
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1 can (10 3/4 oz) condensed cream of mushroom soup
  • 1 package (8 oz) cream cheese, softened
  • 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
  • 1 egg white, slightly beaten

Preparation

Step 1

Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

Step 2

Heat oven to 375°F. In 10-inch skillet, cook ground beef, onions and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in remaining ingredients except egg white. Pour into crust-lined pan.

Step 3

With leaf-shaped canape or cookie cutter, cut out leaf shapes in several places in second crust. Place over filling; flute crust edge. Brush with beaten egg white. Arrange leaf cutouts on top crust; brush with egg white.

Bake 45 to 55 minutes or until crust is deep golden brown. After 15 to 20 minutes
Then cook !

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Cover edge of pie crust with strips of foil after 15 to 20 minutes of baking if necessary to prevent excessive browning.