Barbecue Beef Pot Pie
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 4
  • 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
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Once the ground beef has completely cooked, drain the fat from the pan.
  4. 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.
  5. 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.
Recipe by Stuck On Sweet at