Beef Stew Pot Pie

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  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 20 mins 375°F

Beef Stew Pot Pie

Directions

  1. Preheat oven to 375 degrees F. Coat a 3-quart rectangular baking dish with cooking spray; set aside.
  2. In a small microwave-safe bowl microwave 1 tablespoon of the butter on 70% power (medium-high) about 30 seconds or until melted. Brush cut sides of croissants with melted butter. Cube croissants; set aside.
  3. In a large skillet heat the remaining 3 tablespoons butter over medium heat until melted. Add carrots, celery, and onions. Cook for 7 to 9 minutes or just until vegetables are tender, stirring occasionally. Carefully stir in mushrooms, Burgundy, mustard, garlic, rosemary, thyme, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in beef with gravy and the broth; heat through.
  4. Transfer hot meat mixture to the prepared baking dish. Sprinkle with cubed croissants. Bake, uncovered, for 20 to 25 minutes or until meat mixture is bubbly and croissants are golden.

From the Test Kitchen

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Nutrition Facts (Beef Stew Pot Pie)

  • Per serving:
  • 330 kcal ,
  • 16 g fat
  • (8 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 77 mg chol. ,
  • 885 mg sodium ,
  • 21 g carb. ,
  • 3 g fiber ,
  • 8 g sugar ,
  • 21 g pro.
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