Rating: 5 stars
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 10 Ratings

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.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

25 mins
20 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

330 calories; fat 16g; cholesterol 77mg; saturated fat 8g; carbohydrates 21g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 8g; protein 21g; vitamin a 4130.2IU; vitamin c 3mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 36.3mcg; vitamin b12 0.1mcg; sodium 885mg; potassium 241mg; calcium 70.7mg; iron 2.7mg.