Crescent-Topped Beef Pot Pie – a delicious recipe with beef, black pepper, mixed vegetables, water, thyme, cream of mushroom. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 375F (190C).
2
Trim fat from steak.
3
Cut steak lengthwise into 2 to 3 strips and then crosswise into 1/2 inch thick slices.
4
Spray 10-inch oven-proof skillet with cooking spray; cook over medium-high heat until hot.
5
Add beef, cook and stir 1 minute.
6
Remove from skillet; season with pepper.
7
Set aside.
8
In same skillet, combine vegetables, water and thyme; cook and stir 2 to 3 minutes or until vegetables are thawed.
9
Stir in gravy; bring to a boil.
10
Remove from heat; return beef to skillet.
11
Separate dough into 8 triangles.
12
Starting from wide ends, roll up halfway; arrange over beef mixture so pointed ends are directed toward center.
13
Bake at 375F (190C).
14
for 17 to 19 minutes or until crescents are deep golden brown.
303
kcal
Calories
19
g
Fat
3
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound beef, sirloin tip boneless, 1/4 teaspoon black pepper, 16 ounces mixed vegetables, 2 tablespoons water, and more.
Yes, Crescent-Topped Beef Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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