Beef and Mushroom Pot Pie

1. 1

   Preheat oven to 375 degrees.

2. 2

   Press one pie crust into a deep dish casserole dish, pricking the bottom of the crust all over with a fork, and bake for 15 minutes.

3. 3

   While it's cooking, prepare the vegetables, then place the carrots, potatoes and onion in a microwaveable covered dish with about 1 T of the broth.

4. 4

   Cook 5-7 minutes until potatoes are done.

5. 5

   Empty the roast beef into a large bowl and separate the chunks with a fork or kitchen shears.

6. 6

   Add the soup, broth and wine and stir together until combined.

7. 7

   Add the mushrooms, peas and the cooked potato/carrot/onion mixture, and mix lightly to coat.

8. 8

   Pour all into prepared pie crust and top with the remaining crust, sealing edges around the casserole dish.

9. 9

   Prick top with fork in a couple of areas.

10. 10

    Place on a large baking sheet to catch any spillover.

11. 11

    Bake for 35-40 minutes, until crust is nicely browned.

12. 12

    Let rest at least 10-15 minutes before serving.

* Per serving · 4 servings · Values may vary.