I try to feature a simple dinner recipe for your Happy Home at least once a week.
Happy Homes are busy and I know quick and easy meals are a massive blessing!
This Beef Pot Pie was super tasty and it was so pretty to look at I was kind of impressed that little ole’ me had made it!
I am going to warn you, though, if you’re not a huge fan of thyme, you might want to steer clear or pick a different spice, because this recipe is yummy, but definitely thyme-y!
Ingredients:
16 oz. pkg. frozen mixed vegetables
2 T water
1/2 tsp dried thyme
12 oz. jar mushroom gravy
1 lb. roast beef, cubed
pepper to taste
8 oz. tube refrigerated crescent rolls (you just can’t go wrong when these babies are in a recipe!)
Step 1 – Combine vegetables, water, and thyme in a skillet.
Step 2 – Pick out all of the lima beans because your Happy Hubby doesn’t like them. 
Then cook over medium heat until veggies are thawed, about 3 minutes.
Step 3 – Stir in gravy and bring to a boil.
Remove from heat.
Step 4 – Add beef and mix well.
Step 5 – Transfer beef mixture to a 9″ glass pie plate and sprinkle with pepper.
Step 6 – Separate crescent rolls into 8 triangles.
Starting at wide ends, roll up halfway and then arrange over the beef mixture so that the pointed ends are directed to the center.
Step 7 – Bake at 375 degrees for 17-19 minutes, or until rolls are golden brown.
Serves about 6-8 hungry Happy Hubby and Happy Buddies.YUMSVILLE!
Happy Beef Pot Pie-ing!
Thanks for this recipe – we made it tonight and it was YUMMY! I made a few modifications: added chopped onion to the veggie mixture, added garlic with the gravy, and used Italian seasoning instead of thyme. I have a feeling this will end up in the rotation!
I love everything you added! And I am so happy that you liked it!!! Thank you so much for letting me know – that made my day!
My husband thought this would be a great way to use the left-over turkey at Thanksgiving, so I’m looking forward to experimenting!