REUBEN POT PIE

Reuben Pot Pie image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 6

Number Of Ingredients 10

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 lb cooked corned beef, cut into 1-inch cubes
1 cup drained refrigerated sauerkraut
3 tablespoons butter
1/4 cup Gold Medal™ all-purpose flour
3/4 cup Progresso™ beef-flavored broth (from 32-oz carton)
1/3 cup dark lager beer
2 tablespoons Worcestershire sauce
1 1/2 cups shredded Swiss cheese (6 oz)
1/2 cup shredded white Cheddar cheese (2 oz)

Steps:

Heat oven to 375°F. Place 1 pie crust in 9 1/2 or 10-inch glass deep dish pie plate as directed on box for Two-Crust Pie. Place corned beef in crust-lined plate; top with sauerkraut.
In 2-quart saucepan, melt butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add broth and beer, stirring constantly. Heat to boiling; boil and stir until mixture thickens. Add Worcestershire sauce and cheeses; stir until cheese is melted. Pour over beef and sauerkraut.
Top with second crust; seal and flute. Cut slits in top crust.
Bake 55 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 690, Carbohydrate 38 g, Fat 4 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 1690 mg