Recipe: Beef Stroganoff Pot Pie

BEEF STROGANOFF POT PIE

1 (15 ounce) package Pillsbury Refrigerated Pie Crusts
1 pound extra lean ground beef
1 cup chopped onion
1 clove garlic, minced
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (8 ounce) package cream cheese, softened
1 cup soft bread crumbs
1 cup chopped fresh parsley
2 eggs
1 (4.5 oz) jar Green Giant Sliced Mushrooms, drained
1/2 teaspoon pepper
1 egg white, slightly beaten (for brushing top)

Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.

Preheat oven to 375 degrees F.

In large skillet, cook ground beef, onions, and garlic over medium-high heat until beef is browned and thoroughly cooked. Drain.

Stir in all remaining ingredients except egg white; mix well. Pour into crust lined pan.

Unfold second crust. Using leaf-shaped canape or cookie cutter, cut out leaf shapes in several places. Place crust over filling; flute edge. Brush with beaten egg white. Arrange leaf cutout on top crust; brush with egg white.

Bake for 45-55 minutes or until crust is deep golden brown. Cover edge of pie crust with strips of foil after 15-20 minutes of baking if necessary to prevent excessive browning.

Cool 10 minutes. Cut into wedges to serve.

Servings: 6
Source: Pillsbury - Come & Eat! - November 1999