These single-crust, mini-pot pies are perfect for a quick and hearty meal. Tender beef in a rich, savory broth of beef and red wine with fresh carrots, sun dried tomatoes, potatoes, and herbs and topped with a light, flaky crust. Par-baked and frozen for easy reheating.
Beef Pot Pie
For best results, thaw pot pie in refrigerator overnight or can be baked from frozen. NOT RECOMMENDED FOR MICROWAVE.
Oven: Place a cookie sheet in the oven and preheat oven to 350º F. Remove outer wrapping and place the pie pan on a cookie sheet. If thawed, bake for approximately 20-30 minutes until crust is golden brown and filling is bubbling. If frozen, bake for 30 minutes and check the crust. If crust is brown, tent with foil and continue baking for another 15 minutes until filling is bubbling. Baking times may vary for individual ovens.