Beef And Mushroom Stroganoff Pie Recipe

Ingredients

1

                        box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

1

lb. lean ground beef

1

cup sliced fresh mushrooms

1/2

cup chopped onion

2

garlic cloves, minced

1

(2.3-oz.) pkg. beefy mushroom soup mix

1/8

teaspoon pepper

1/2

cup water

1

(3-oz.) pkg. cream cheese, softened

1/2

cup sour cream

Preparation

Prepare pie crust as directed on package for two-crust pie using 9-inch glass pie pan.

Heat oven to 375°F. In large skillet, cook ground beef, mushrooms, onion and garlic over medium heat until beef is thoroughly cooked, stirring frequently. Drain.

Stir in soup mix, pepper and water. Add cream cheese; cook and stir until cream cheese is melted and mixture is hot. Remove from heat. Stir in sour cream. Pour into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.

Bake at 375°F. for 45 to 50 minutes or until crust is deep golden brown. Let stand 10 minutes before serving. Cut into wedges to serve.