Beef Pot Pie Soup
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Beef Pot Pie Soup
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Beef Pot Pie Soup is everything comfort food should be. Tender beef is simmered in a thick creamy broth, then topped with pie crust strips. An easy, hearty and satisfying soup for body and soul!
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Ingredients
- 1 box Pillsbury Refrigerated Pie Crusts thawed
- 2 Tablespoons olive oil
- 1 ½ pounds beef stew meat cut small
- 3 Tablespoons unsalted butter
- ½ yellow onion diced
- 3 celery stalks sliced
- 1 large potato peeled and diced small
- 1 cup beef broth
- 2 cups milk
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 package McCormick Brown Gravy Mix .87oz
- 1 cup shredded white cheddar cheese
- fresh parsley snipped, optional
Instructions
- Thaw pie crusts according to package directions. Unroll and cut into 1inch wide strips, using a pastry cutter or pizza cutter. Separate slightly and bake in a 450 degree oven for 6-8minutes. Remove and cool until ready to use.
- In a large pot, heat olive oil and beef stew meat over medium high heat. Cook until browned, about 5-8 minutes, turning occasionally. Remove meat from pan.
- To the pot, add butter, onion, celery and potato. Cook about 3-5 minutes.
- In a small bowl, whisk together the milk and gravy mix until no clumps. Add to pot, with the broth, red pepper, salt, pepper and the beef. Cover and turn heat to medium. Cook until potato is soft, about 15 minutes.
- When ready to serve, stir in the shredded cheddar. Top with pie crust strips and fresh snipped parsley. ENJOY
Notes
- Use a pizza cutter to slice the pie crust into even strips. Let them bake and cool as you make the soup.
- Brown the beef first. This step brings out more juicy flavor in the meat.
- Add the cheese and the pie crust strips just before serving.
- Store leftover soup and pie crust strips separately. Soup should be stored in an airtight container in the refrigerator. Pie crust strips can be kept in a sealed container or ziploc bag at room temperature.
Nutrition Information
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Serving
1bowl
Calories
633kcal
(32%)
Carbohydrates
34g
(11%)
Protein
48g
(96%)
Fat
34g
(52%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
18g
Trans Fat
1g
Cholesterol
154mg
(51%)
Sodium
948mg
(40%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 633kcal | 32% |
| Carbohydrates | 34g | 11% |
| Protein | 48g | 96% |
| Fat | 34g | 52% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 18g | 106% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 948mg | 40% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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