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Corned Beef and Swiss Mini Pot Pies

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Corned Beef and Swiss Mini Pot Pies
  • Prep Time 15 min
  • Total Time 40 min
  • Servings 8
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This easy pot pie recipe is a fun and festive play on a Reuben sandwich. Make it a meal with a side of veggies or a side salad.

Ingredients

8
oz thinly sliced cooked corned beef, coarsely chopped
1
cup shredded Swiss cheese (4 oz)
1
can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup
1
tablespoon Dijon mustard
1
teaspoon caraway seed, if desired
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

Directions

  • 1 Heat oven to 375°F. Grease or spray 8 regular-size muffin cups with cooking spray.
  • 2 In large bowl, mix corned beef, cheese, soup, mustard and caraway seed until well combined.
  • 3 Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place 1/3 cup meat mixture in center of each round. Gently pull edges up and around filling, and place into muffin cups. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place, leaving some of the filling exposed.
  • 4 Bake 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Pot Pie
Calories
300
(
Calories from Fat
130
)
Daily Value
Total Fat
14g
22%
(
Saturated Fat
6g
31%
,
Trans Fat
0g
)
Cholesterol
30mg
10%
Sodium
1100mg
46%
Potassium
100mg
3%
Total Carbohydrate
30g
10%
(
Dietary Fiber
0g
0%
,
Sugars
6g
)
Protein
14g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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