Beef Stroganoff Pot Pie

This is a Pillsbury recipe.

  • 2 pie crusts
  • 1 lb ground beef
  • 1 cup chopped onions
  • 1 clove garlic, minced
  • 1 cup breadcrumbs (we use seasoned breadcrumbs)
  • 1 cup parsley (we did not use as we were using seasoned breadcrumbs and because nothing needs that much parsley, in my opinion)
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1 can (10 3.4 ounce) of condensed cream of mushroom soup
  • 1 cup cream cheese, softened
  • 4.5 ounces of mushrooms, sliced (we didn’t use because my sister is not a big fan of mushrooms)
  • 1 egg white, slightly beaten

1. Prepare pie crusts (as per the box’s instruction). Place one crust in a 9 inch pie pan. Preheat oven to 375F.

2. In a skillet, cook beef, onion and garlic over medium-high heat, stirring frequently, until beef is all cooked. Drain. Stir in all remaining ingredients except egg white. Pour over the bottom crust.

3. (The original recipe says to make leaf shaped cut outs in the second crust and then place over filling. We just used the second crust as is, nothing fancy was done to it.) Brush with beaten egg.

4. Bake 45 to 55 minutes (ours needed 45) until crust is deep golden brown. After the first 15-20, cover edges with aluminum foil to prevent burning. Cool before serving.

Beef Stroganoff Pot Pie

Verdict: I really liked this dish. It wasn’t too overwhelmingly meaty and the cream cheese (which I am learning to enjoy in certain dishes) with the condensed soup gave it a creamy texture. We should have probably added a vegetable to replace the mushrooms. I am thinking potatoes and/or carrots.

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