Big Beef Pot Pie
This beef pot pie is just delicious.
1 lb 93/7 lean ground beef
32 oz mixed vegetables
8 oz reduced fat crescent rolls
10 1/2 oz 98% fat free condensed cream of mushroom soup
1/8 tsp original seasoning blend
1/8 tsp black pepper
1/2 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
Preheat oven to 350 °F (175 °C). Spray a 13"x9" baking pan with cook spray.
Spray a large skillet with cooking spray and heat to medium-high. Add beef and season with original seasoning blend and pepper. Cook and stir until cooked through.
Add the thawed vegetables, water, soup, and mix well. Evenly transfer to the baking pan. Bake until hot and bubbly, about 15 minutes.
Firmly pinch the edges of the crescent dough to make one seamless sheet. Place dough over the meat mixture and carefully stretch to cover.
Bake until dough is fully cooked and golden brown, about 18 minutes.
in 1 serving of Big Beef Pot Pie.
, 45% carbs, 24% protein.
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