Beef And Mushroom Pot Pie

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1 (12 ounce) can roast beef in gravy
• 1 (10 3/4 ounce) can beefy mushroom soup
• 1 cup beef broth
• 1/4 cup red wine
• 1 (8 ounce) carton mushrooms, sliced
• 1 medium baking potato, peeled and diced
• 1/4 medium onion, diced
• 1 large carrot, peeled and sliced thin
• 1/2 cup frozen green pea
• 2 refrigerated pie crusts

Recipe

• 1 preheat oven to 375 degrees.
• 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 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. cook 5-7 minutes until potatoes are done.
• 4 empty the roast beef into a large bowl and separate the chunks with a fork or kitchen shears.
• 5 add the soup, broth and wine and stir together until combined.
• 6 add the mushrooms, peas and the cooked potato/carrot/onion mixture, and mix lightly to coat.
• 7 pour all into prepared pie crust and top with the remaining crust, sealing edges around the casserole dish.
• 8 prick top with fork in a couple of areas.
• 9 place on a large baking sheet to catch any spillover.
• 10 bake for 35-40 minutes, until crust is nicely browned.
• 11 let rest at least 10-15 minutes before serving.