Recipes and Cooking Beef Bourguignon Potpie 4.9 (10) Add your rating & review Instead of pastry, this rich beef pot pie recipe is topped with flaky croissant pieces. To cut down on prep time for this wine-infused beef pot pie, we recommend starting with refrigerated cooked beef tips. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 31, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 20 mins Total Time: 45 mins Servings: 8 Jump to Nutrition Facts Ingredients Nonstick cooking spray ¼ cup butter 1 ½ cup coarsely chopped carrots (3 medium) 1 ½ cup coarsely chopped celery (3 stalks) 1 cup frozen small whole onions, thawed and halved ½ teaspoon freshly ground black pepper 3 cup sliced fresh mushrooms (8 ounces) 1 cup Burgundy 1 tablespoon stone-ground Dijon-style mustard 4 cloves garlic, minced 2 teaspoon finely snipped fresh rosemary 2 teaspoon dried thyme, crushed 2 17 ounce packages refrigerated cooked beef tips with gravy 1 cup lower-sodium beef broth 3 croissants, cut in half horizontally Directions Preheat oven to 375°F. Coat a 3-quart rectangular baking dish with cooking spray; set aside. In a large skillet heat 3 tablespoons of the butter over medium heat until melted. Add carrots, celery, onions, and pepper. Cook for 7 to 9 minutes or just until vegetables are tender, stirring occasionally. Remove skillet from heat. Add mushrooms, Burgundy, mustard, garlic, rosemary, and thyme. Return skillet to heat. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in beef with gravy and broth; heat through. Cover and keep warm. In a small microwave-safe bowl microwave the remaining 1 tablespoon butter on 70 percent power (medium-high) about 30 seconds or until melted. Brush cut sides of croissants with melted butter; cube croissants. Transfer hot meat mixture to the prepared baking dish. Sprinkle with cubed croissants. Bake, uncovered, for 20 to 25 minutes or until filling is bubbly and croissants are golden. Rate it Print Nutrition Facts (per serving) 330 Calories 16g Fat 21g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 330 % Daily Value * Total Fat 16g 21% Saturated Fat 8g 40% Cholesterol 77mg 26% Sodium 885mg 38% Total Carbohydrate 21g 8% Total Sugars 8g Protein 21g Vitamin C 3mg 15% Calcium 70.7mg 5% Iron 2.7mg 15% Potassium 241mg 5% Folate, total 36.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.