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Pot Roast Pot Pie

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  • Prep 10 min
  • Total 25 min
  • Ingredients 4
  • Servings 1
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Comfort food is great but the preparation sometimes takes time and special ingredients. The process can take hours in the kitchen and lots of patience. That's why I'm a big fan of Progresso™ soups. They taste great on cold nights and conveniently cook quickly. When I tried their Rich and Hearty Beef Pot Roast with Country Vegetables it reminded me of a potpie filling. With just a few more ingredients, I was able to create a family potpie that tasted like it took hours to prepare. The process was quick, easy and ultimately delicious.
by Ericka Sanchez
Updated Sep 10, 2015
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Ingredients

  • 2 18.05-oz cans Progresso™ rich & hearty beef pot roast with country vegetables soup, half the liquid drained
  • 3 (13”x18”) phyllo sheets, thawed in the refrigerator overnight and brought to room temperature. Cut in quarters
  • 1 egg, beaten
  • Sprigs of thyme, for garnish

Directions

  • 1
    Preheat oven to 350 °F.
  • 2
    Place soup in a small 5-inch Dutch oven.
  • 3
    Overlap phyllo sheets over soup and brush with egg. Tuck in any overhanging edges.
  • 4
    Place potpie on a baking sheet. Bake for 12-15 minutes or until the sheets are golden and the filling is bubbly.

Expert Tips

  • tip 1
    You can use butter or cooking oil spray instead of beaten egg.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Comfort food is great but the preparation sometimes takes time and special ingredients. The process can take hours in the kitchen and lots of patience. That's why I'm a big fan of Progresso™ soups. They taste great on cold nights and conveniently cook quickly. When I tried their Rich and Hearty Beef Pot Roast with Country Vegetables it reminded me of a potpie filling. With just a few more ingredients, I was able to create a family potpie that tasted like it took hours to prepare. The process was quick, easy and ultimately delicious.
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