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Reuben Pot Pie

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Reuben Pot Pie
  • Prep 15 min
  • Total 1 hr 20 min
  • Servings 6
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This hearty casserole packs all the great flavors of a Reuben sandwich – corned beef, sauerkraut and Swiss cheese.
Updated Oct 20, 2015

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)
Make With
Make With
Gold Medal Flour

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.

Nutrition

690 Calories, 48g Total Fat, 27g Protein, 38g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
690
Total Fat
48g
0%
Saturated Fat
22g
0%
Sodium
1690mg
0%
Total Carbohydrate
38g
0%
Dietary Fiber
0g
0%
Protein
27g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 3 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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