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Pot Roast Pot Pies

Blogger Cheri Liefeld of Adventures in the Kitchen shares a favorite recipe for Pot Roast Pot Pies. Make these pot pies using yesterday’s “Apple Cider Pot Roast with Vegetables.”

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  • Prep Time 30 min
  • Total Time 55 min
  • Servings 4

1
can Pillsbury™ Place 'N Bake® refrigerated crescent rounds

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Directions

  • 1 Heat oven to 350°F. Evenly divide leftover pot roast and vegetables into 4 ramekins. Bake 10 minutes.
  • 2 Separate dough into 8 rounds; place on ungreased cookie sheet. Bake 10 to 13 minutes or until light golden brown.
  • 3 Before serving, top each ramekin with 1 crescent round.
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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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