Reuben Pot Pie

Name: Reuben Pot Pie
Prep time: 15 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 lb cooked corned beef, cut into 1-inch cubes; 1 cup drained refrigerated sauerkraut; 3 tablespoons butter; 1/4 cup Gold Medal™ all-purpose flour; 3/4 cup Progresso™ beef-flavored broth (from 32-oz carton); 1/3 cup dark lager beer; 2 tablespoons Worcestershire sauce; 1 1/2 cups shredded Swiss cheese (6 oz); 1/2 cup shredded white Cheddar cheese (2 oz)

6 Ratings

6 Reviews

0 Questions

Prep 15 min
Total 1 hr 20 min
Servings 6

This hearty casserole packs all the great flavors of a Reuben sandwich – corned beef, sauerkraut and Swiss cheese.

By Betty Crocker Kitchens

Updated October 20, 2015

Make With

Gold Medal Flour

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 lb cooked corned beef, cut into 1-inch cubes
1 cup drained refrigerated sauerkraut
3 tablespoons butter
1/4 cup Gold Medal™ all-purpose flour
3/4 cup Progresso™ beef-flavored broth (from 32-oz carton)
1/3 cup dark lager beer
2 tablespoons Worcestershire sauce
1 1/2 cups shredded Swiss cheese (6 oz)
1/2 cup shredded white Cheddar cheese (2 oz)

Steps

1

Heat oven to 375°F. Place 1 pie crust in 9 1/2 or 10-inch glass deep dish pie plate as directed on box for Two-Crust Pie. Place corned beef in crust-lined plate; top with sauerkraut.
2

In 2-quart saucepan, melt butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add broth and beer, stirring constantly. Heat to boiling; boil and stir until mixture thickens. Add Worcestershire sauce and cheeses; stir until cheese is melted. Pour over beef and sauerkraut.
3

Top with second crust; seal and flute. Cut slits in top crust.
4

Bake 55 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.