crescent-topped beef pot pie

How To Make crescent-topped beef pot pie

• 1

  Heat oven to 375.
• 2

  Trim fat from steak.
• 3

  Cut steak lengthwise into 2 to 3 strips and then crosswise into 1/2 inch thick slices.
• 4

  Spray 10-inch oven-proof skillet with cooking spray; cook over medium-high heat until hot.
• 5

  Add beef, cook and stir 1 minute.
• 6

  Remove from skillet; season with pepper.
• 7

  Set aside.
• 8

  In same skillet, combine vegetables, water and thyme; cook and stir 2 to 3 minutes or until vegetables are thawed.
• 9

  Stir in gravy; bring to a boil.
• 10

  Remove from heat; return beef to skillet.
• 11

  Separate dough into 8 triangles.
• 12

  Starting from wide ends, roll up halfway; arrange over beef mixture so pointed ends are directed toward center.
• 13

  Bake at 375 for 17 to 19 minutes or until crescents are deep golden brown.
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