Pot Roast Pies

Makes 6
Prep 10 m
Bake 25 - 27 m
Cook 10 m

Ingredients

Directions

  1. 1 of 4 Heat oven to 400 degrees F. Heat oil in large pot over medium-high heat. Add carrots; cook 5 minutes, stirring occasionally. Add green beans, pot roast, steak fries, beef broth, wine, Worcestershire and 1/2 teaspoon thyme. Bring to a boil.
  2. 2 of 4 Mix water, flour and cornstarch in bowl. Stir into boiling mixture; cook until thickened, 2 to 3 minutes. Cool slightly.
  3. 3 of 4 Mix piecrust mix, rosemary, remaining 1/4 teaspoon thyme and water with fork in a bowl. Roll crust 1/4 inch thick into either 6 rounds to fit six 12-ounce ramekins, or two rounds for two 6-cup souffle dishes.
  4. 4 of 4 Bake in 400 degrees F oven for 25 to 27 minutes, until golden and filling is bubbly (same baking time for either ramekins or souffle dishes).
Nutrition Information for Pot Roast Pies
Servings Per Recipe: 6
Per Serving: 3 g fiber, 22 g Fat, total, 52 g carb., 7 g sat. fat, 92 mg chol., 679 mg sodium, 31 g pro., 534 kcal cal.