Inside a golden-brown crust made from prepared dough hides a cheesy and rich meat and mushroom filling, flavored fast with dry soup mix.
box Pillsbury™ refrigerated pie crusts, softened as directed on box
lb. lean ground beef
cups sliced fresh mushrooms
cup chopped onions
tablespoons all-purpose flour
envelope savory herb with garlic soup mix (from 2.4-oz. pkg.)
(3-oz.) pkg. cream cheese, softened
oz. (1/2 cup) shredded Swiss cheese
Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.
Heat oven to 375°F. In 12-inch nonstick skillet, cook ground beef, mushrooms, onions and flour over medium heat for 10 to 12 minutes or until beef is thoroughly cooked and liquid from mushrooms has evaporated, stirring frequently.
Stir in soup mix and half-and-half. Add cream cheese; cook until cream cheese has melted and mixture is hot, stirring constantly. Remove from heat. Stir in Swiss cheese.
Pour beef mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
Bake at 375°F. for 35 to 45 minutes or until crust is golden brown. Let stand 10 minutes before serving. Cut into wedges to serve.
To ensure the pie crust bakes completely through, assemble this pie with very hot filling. Heat from the filling cooks the crust from the inside while the oven heat bakes it from the outside.
For a special look, use small shaped cutters to cut decorative pieces from the top crust. Using a small amount of water, secure the dough cutouts to the top of the crust before baking.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 3 Other Carbohydrate; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.