Reuben Pot Pie

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

By Betty Crocker Kitchens

October 20, 2015

box Pillsbury™ Refrigerated Pie Crusts, softened as directed on box

lb cooked corned beef, cut into 1-inch cubes

cup drained refrigerated sauerkraut

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

tablespoons Worcestershire sauce

1 1/2

cups shredded Swiss cheese (6 oz)

1/2

cup shredded white Cheddar cheese (2 oz)

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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.