Directions: |
Directions:Step One
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and halve carrots lengthwise, cut into 1/2 inch thick half moons. Halve, peel, and finely dice onion. peel and mince garlic. lightly coat an 8-by-8 inch baking dish. (9-by-13-inch baking dish for 4 servings) with nonstick cooking spray.
Step Two
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots and onion; cook, stirring occasionally, until onion is lightly browned and veggies are tender, 4 ~ 6 minutes. Add beef; season with salt and pepper. Cook, breaking up meat into pieces, until cooked through, 4 ~ 6 minutes. Tip: Use paper towel to carefully absorb and remove any excess grease.
Step Three
Stir BBQ sauce, ketchup, and 1/4 cup water (1/3 cup for 4 servings) into pan with beef and veggies. Cook, stirring, until slightly thickened, 1 ~ 2 minutes more. Transfer beef filling to prepared baking dish; sprinkle evenly with cheddar.
Step Four
Uroll Pillsbury Croissant rolls on a floured work surface. Pinch seams closed and use rolling pin ( fouring first) to roll out just big enough to cover the inside of your baking dish (for 4 servings, pinch two sheets together and roll out to form a larger rectangle).
Step Five
Place dough on top of filling in baking dish. In small microwave-safe bowl, combine garlic and 2 Tbsp of butter. Microwave until melted, 30 seconds. Brush garlic butter over dough. sprinkle with a pinch of salt. Bake pot pie on top rack until crust is golden brown, 10 ~12 minutes.
Step Six
Let pot pie cool for 5 minutes before serving. Serve family style directly from baking dish.
Step Seven
Eat. |
This recipe for BBQ Beef & Cheddar Pot Pie is from