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Easy Steak, Cheddar, & Caramelized Onion Pot Pie

Ingredients

  • 2 cans Progresso Thick & Hearty Steak & Vegetable Soup
  • 1 box of 2 puff pastry sheets
  • 2 cups cheddar cheese
  • 1 large onion sliced into half rings
  • 4 cloves garlic chopped
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 3 tablespoons Worcestershire Sauce
  • 1 egg white
  • black pepper to taste

Instructions

  • Preheat your oven to 350 degrees.
  • Melt 1 tablespoon of butter in a skillet. Add the onions & cook for 5-7 minutes. Add the garlic & cook for another 2 minutes. Season with pepper. Transfer to a bowl & set aside.
  • Melt the remaining 2 tablespoons of butter in the same skillet. Add the flour, & whisk - cook for 60 seconds. Add in 1 can of soup & 3 tablespoons of Worcestershire sauce. Stir. Drain the remaining can of soup, & stir in the solid ingredients. Season with pepper. Cook on low heat for 10 minutes, until thick. Turn off the heat & stir in the cheddar cheese.
  • Roll out the puff pastry on a lightly floured surface to fit in your pie dish. Spray your pie dish with nonstick cooking spray & fill with the beef filling. Top with the onions & garlic. Brush the edges of the bottom crust with the egg white. Roll out the remaining piece of puff pastry to fit over the top. Press down to seal, tucking under the edges as you go. Cut an 'x' into the center of the pie crust & brush the entire top with egg white.
  • Cook at 350 for 15 minutes. Reduce heat to 325 & cover with a tin foil tent. Bake for an additional 30 minutes. Cool on a wire rack for 15 minutes before serving.