Crescent-Topped Beef Pot Pie


Beths Recipes, Christmas, Comfort Food, Dinner


1 lb lean (at least 80%) ground beef

1 container (8 oz) sliced mushrooms

1 cup chopped carrots

1/2 cup chopped onion

2 cloves garlic, chopped

1 can (18.5 oz) Progresso™ Rich & Hearty beef pot roast with country vegetables soup

1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet

1 tablespoon chopped fresh parsley, if desired


Heat oven to 375°F. In 12-inch skillet, cook beef, mushrooms, carrots, onion and garlic over medium-high heat 8 to 10 minutes, stirring frequently, until thoroughly cooked; drain. Stir in soup. Cook 2 to 4 minutes or until heated through.

Spoon beef mixture into ungreased 13x9-inch (3-quart) glass baking dish.

Unroll dough; place on beef mixture. Cut 3 to 4 vent holes in center.

Bake 15 to 20 minutes or until deep golden brown. Sprinkle with parsley.


Calories: 310
Total Carbohydrates: 29 g
Cholesterol: 50 mg
Total Fat: 1 1/2
Dietary fiber: 2 g
Protein: 19 g
Saturated fat: 5 g
Amount Per: 1 Serving
Sodium: 580 mg
Sugar: 7 g
Trans Fat: 0 g