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Beefy Potato Pies

Pot Pie Recipes from AlansKitchen.comMakes 6 large pot pies


  • 1 - can (15-ounces) BEEF STEW
  • 1/4 - cup chopped onion
  • 2 - Tablespoon chopped fresh parsley (optional)
  • 1 - teaspoon Worcestershire sauce
  • 1 - tube (10-ounces) refrigerated big & flaky crescent rolls (makes 6 dinner rolls)*


Preheat oven to 375 F.

  1. Drain stew in sieve or colander, reserving 1 cup gravy.
  2. In a bowl, mix together stew, onion, parsley and Worcestershire.
  3. Separate dough into 3 rectangles on floured surface. Firmly press perforations to seal.
  4. Cut each rectangle into 2 squares. Place a heaping 1/4 cup stew in center of each square.
  5. Fold over to form a triangle and press edges to seal. Place on baking sheet lined with aluminum foil.
  6. Bake 15 to 20 minutes or until golden brown.
  7. Heat reserved gravy and serve with pies.

*Or use 1 8-oz. tube refrigerated crescent rolls (makes 8 dinner rolls) and prepare as above, making 8 pies. Bake for 15 minutes or until golden brown. Makes 8 small pies.

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