Enjoy this beef pot pie packed with Green Giant® vegetable – a great dinner made using Pillsbury® pie crusts.
SAVE ON THIS RECIPE!
The origin of the pot pie goes back to the days of hearth cooking when a kettle was lined with pastry, filled with potatoes, vegetables and bits of meat and sealed with a top crust of pastry.
Allowing the pie to cool 10 minutes before serving lets it “set” so the pieces cut easier.
Serve wedges of this hearty pie with a fruit-flavored gelatin salad on lettuce leaves or a tossed green salad.
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