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Main dishes

Steak and Vegetable Pot Pie

Steak and Vegetable Pot Pie recipe
photo by:kraft
Gravy made with beef broth and steak sauce is laced with diced cooked steak, peas and carrots then baked with a pastry topping for a hearty entrée.
30 min
1 hr
6 servings, about 1 cup each

what you need

medium  onion, chopped
Tbsp.  margarine or butter
Tbsp.  flour
cups  beef broth
cup  A.1. Original Sauce
 boneless beef steak (1-1/2 lb.), cooked, cut into bite-sized pieces (about 3 cups)
cups  frozen peas and carrots, thawed
 Pastry for 1-crust 9-inch pie

Make It

PREHEAT oven to 400°F. Cook and stir onion in margarine in large saucepan on medium-high heat until crisp-tender. Blend in flour; cook and stir 1 minute. Add beef broth and steak sauce; cook and stir until mixture thickens and begins to boil. Stir in steak and peas and carrots. Spoon into 2-quart casserole dish.

ROLL out pastry crust to size about 1-1/2 inches larger than size of casserole dish. Place pastry over casserole; turn under edge of pastry and press to edge of casserole dish to seal. Flute edge, if desired. Cut several slits in center of crust to vent.

BAKE 25 to 30 minutes or until golden brown. Serve warm.

Kraft Kitchens Tips

Take a Shortcut
To quick-thaw frozen vegetables, microwave for about half the cooking time specified on the package.
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