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Italian Beef Pot Pie
Italian Beef Pot Pie

Italian Beef Pot Pie

10 Review(s)
Cook Minutes 40 Min
Prep : 20 Min Cook: 20 Min
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) extra-lean ground beef
1 cup chopped fresh mushrooms
1 cup chopped green peppers
1 onion, chopped
2 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
1-1/2 cups tomato sauce
1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
1 ready-to-use refrigerated pie crust (1/2 of 425-g pkg.)
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How do I make it ?
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Step 1
Heat oven to 400ºF.
Step 2
Brown meat with vegetables in dressing in large skillet. Add tomato sauce; cook and stir 5 min. or until slightly thickened. Remove from heat. Stir in cheese.
Step 3
Spoon into 9-inch square baking dish sprayed with cooking spray. Cover with pie crust; trim excess crust, then flute edges. Cut several slits in crust to permit steam to escape.
Step 4
Bake 20 min. or until golden brown. Let stand 5 min. before serving.
Kraft Kitchen Tips!
Make Ahead
Prepare pot pie as directed, but do not bake. Freeze up to 2 months. When ready to serve, thaw overnight in refrigerator, then bake in 400ºF oven 30 min. or until golden brown. Let stand 5 min. before serving.
Calories From Fat
% Daily Value
Fat 31 g
Saturated fat 11 g
55 %
Cholesterol 80 mg
Sodium 990 mg
41 %
Carbohydrate 37 g
Fibre 3 g
Sugars 10 g
Protein 37 g
Vitamin A
10 %
Vitamin C
70 %
30 %
40 %
4 servings, 1/4 recipe (325 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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