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Reuben Pot Pie
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Prep Time:
15 minutes
Total Time:
1 hour 20 minutes
Savory casserole with tender corned beef, tangy sauerkraut, and melted Swiss cheese - a delectable twist on a classic Reuben sandwich.
Ingredients:
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 lb cooked corned beef, cut into 1-inch cubes
  • 1 cup drained refrigerated sauerkraut
  • 3 tablespoons butter
  • 1/4 cup Gold Medal™ all-purpose flour
  • 3/4 cup Progresso™ beef-flavored broth (from 32-oz carton)
  • 1/3 cup dark lager beer
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 cups shredded Swiss cheese (6 oz)
  • 1/2 cup shredded white Cheddar cheese (2 oz)
Instructions:
  • Preheat the oven to 375°F. Follow package instructions to place 1 pie crust in a 9 1/2 or 10-inch glass deep-dish pie plate for a Two-Crust Pie. Add corned beef onto the crust, then top it with sauerkraut.
  • In a 2-quart saucepan over medium-high heat, melt butter until sizzling. Add flour and cook for 1 minute, stirring constantly. Slowly pour in broth and beer while stirring continuously. Bring to a boil and cook until the mixture thickens. Stir in Worcestershire sauce and cheeses until the cheese is melted. Pour this delicious sauce over the beef and sauerkraut.
  • Place the second crust on top, press the edges to seal and create a decorative fluted border. Use a knife to make slits in the crust.
  • Bake for 55 minutes or until the crust is a beautiful golden brown and the filling is bubbling. Allow it to stand for 10 minutes before serving.

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