I’m on a comfort food kick.
I know it’s the new year and all and we’re supposed to be eating healthier, but it’s been so darn cold and dreary that salads and smoothies just aren’t doing it for me. I need something warm and comforting like this Barbecue Beef Pot Pie.
This recipe is also crazy easy. We like crazy and we like easy don’t we?
This is my first time making a “pot pie.” I didn’t even really know this was a pot pie until I began writing this post. My sister actually showed me a very similar recipe to this and that’s where I got the idea from. She wraps the crescent rolls around the beef and then slices into it. I decided to place the crescent rolls on top thus making it a pot pie! I think?
Let’s talk about crescent rolls for a sec. What an amazing ingredient to use for a ton of other things than actually making crescent rolls. I see recipes where people are stuffing them with cream a cream cheese mixture, or rolling them out and making herb bread sticks, or using them for the crust in their pot pie recipes. Love them.
This recipe is perfect for a weeknight family meal. It’s ready in about 30 minutes and it’s simple. It’s really not a greasy meal either even though the picture above may make it look that way. After I cut another piece out, there was absolutely no grease on the bottom of the dish so that’s really the only grease that this recipe makes. I also drain the beef to prevent it from being greasy so don’t get worried about the grease.
I’m not worried about the grease…no really I’m not. 😉
Have a smoothie for lunch and this for dinner mmmk?
- 1 pound ground beef (I used 90% lean)
- 1 small white onion, diced
- 1 garlic clove, minced
- 8.5 ounce can of corn (or half of a 14 ounce can)
- 1 cup frozen peas and carrots (they come already mixed)
- ¾ cup barbecue sauce (I used Sweet Baby Ray's)
- 8 ounces crescent rolls
- 1 tablespoon olive oil
- Preheat oven to 350 degrees.
- In a large skillet brown the ground beef in a little olive oil. About half way through the browning, add the onions and garlic and continue to cook until the onions are translucent.
- Once the ground beef has completely cooked, drain the fat from the pan.
- Next add the frozen peas and carrots, corn, and barbecue sauce. Stir for an additional minute or so until the peas and carrots thaw out a bit.
- Pour the beef mixture into a 8x8 baking dish. Gently place the sheet of crescent rolls in top, pinching the seems as needed. I ended up cutting about 2-3 inches off the crescent roll sheet because it wouldn't fit. Make a few slits in the crescent rolls with a knife and then bake for 20-24 minutes or until the crescent rolls are baked through. Let sit for 10 minutes before serving. Serve with extra barbecue sauce.