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Crescent Topped Beef Pot Pie


This beef pot pie is a complete meal with mixed vegetables.

Prep Time: 15 minutes

Cook Time: 19 minutes

Total Time: 34 minutes


  • 1 pound beef top round steak, cut 3/4" thick
  • vegetable cooking spray
  • 1/4 teaspoon pepper
  • 1 pkg (16 ounce) frozen potato, green bean, onion and red pepper mixture
  • 2 Tablespoons water
  • 1/2 teaspoon dried thyme leaves
  • 1 jar (12 ounce) mushroom gravy
  • 1 can (8 ounce) refrigerated crescent rolls


Heat oven to 375 degrees. Trim fat from beef steak; cut lengthwise into 2 or 3 strips, then crosswise into 1/2 inch thick slices. Spray 10 inch ovenproof skillet with cooking spray; heat over medium high heat until hot. Add beef (1/2 at a time) and stir-fry for 1 minute. Remove from skillet; season with pepper.

In the same skillet, combine vegetables, water, and thyme; cook 3 minutes, until vegetables are defrosted. Stir in gravy; bring to a boil. Remove from heat; return beef to skillet.

Separate crescent rolls into 8 triangles. Starting from wide ends, roll up halfway; arrange over beef mixture so pointed ends are directed toward the center. Bake 17 to 19 minutes, until rolls are golden brown.

I do a few things differently: I frequently use leftover pot roast, so I don't have to cook the meat, and I like to use a pie plate instead of the skillet. If you do that, be careful that the meat/gravy/vegetables are HOT when you put the crescent rolls on! One time, I just mixed everything together and threw it in the oven. The crescent rolls didn't cook properly on the bottom, and were a gluey, nasty mess! But generally, this is a yummy, easy meal! - Kimmer

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