Beef Pot Pie

 

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

1

jar (12 oz) beef gravy

1

tablespoon cornstarch

1

tablespoon Worcestershire sauce

2

cups Green Giant® frozen mixed vegetables (from 1-lb bag)

1

jar (4.5 oz) Green Giant® sliced mushrooms, drained

1

lb sliced (1/2 inch thick) cooked roast beef (from deli), cubed

• 1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• 2 In 3-quart saucepan, mix gravy and cornstarch until well blended. Stir in Worcestershire sauce, frozen vegetables and mushrooms. Cook over medium-high heat, stirring occasionally, until bubbly. Stir in roast beef. Pour into crust-lined pan.
• 3 Top with second pie crust; seal edge and flute. Cut decorative slits in several places in top crust to allow steam to escape.
• 4 Bake 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 15 to 30 minutes longer or until crust is golden brown and filling is bubbly.