BBQ Beef & Cheddar Pot Pie
with Pillsbury™️ Original Crescent Rolls
- Wheat
- Milk
We jump at every chance to dig into a pot pie. The only problem: Who has time to make a homemade crust? Enter: premade crescent dough, a rich, flaky, time-saving dinner hack we can’t get enough of. You’ll layer the dough over a saucy filling of BBQ ground beef, fresh garlic, and sautéed veggies sprinkled with cheddar cheese, then swipe with savory melted garlic butter. Bake until the filling is bubbly and the crust is perfectly golden-brown for a comforting dinner that’s easy as—what else?—pie!
Ingredients
4 ounce
Crescent Rolls
(Contains: Wheat)
½ cup
Cheddar Cheese
(Contains: Milk)
4 tablespoon
BBQ Sauce
6 ounce
Carrot
1 unit
Onion
2 clove
Garlic
1 unit
Ketchup
10 ounce
Ground Beef
1 tablespoon
Flour
(Contains: Wheat)
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and halve carrots lengthwise; cut into ½-inch-thick half-moons. Halve, peel, and finely dice onion. Peel and mince or grate garlic. • Lightly coat an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings) with nonstick cooking spray.
• 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 towels to carefully absorb and remove any excess grease.
• Stir BBQ sauce, ketchup, and ¼ 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.
• Unroll Pillsbury™ Original Crescent Rolls on a floured work surface. • Pinch seams closed and use a rolling pin (flouring 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).
• Place dough on top of filling in baking dish. • In a small microwave-safe bowl, combine garlic and 1 TBSP butter (2 TBSP for 4 servings). Microwave until melted, 30 to 60 seconds. • Brush garlic butter over dough. (TIP: Use a pastry brush if you have one.) Sprinkle with a pinch of salt. • Bake pot pie on top rack until crust is golden brown, 10-12 minutes.
• Let pot pie cool for 5 minutes before serving. • Serve family style directly from baking dish.
Ground Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the comforting BBQ taste, though some found it too sweet; others suggested a more savory gravy instead 🍲.
- Ease of prep: Quick and simple to make, though some had trouble with the crescent roll dough coverage and cooking time.
- Suggestions: Consider adding more veggies like peas, potatoes, or celery; use a smaller, deeper pan for a better filling-to-crust ratio.
- Portions: Several felt the filling was a bit scant; adding extra vegetables or using a smaller dish could help.
- Leftovers: Mixed reviews - some loved it the next day, while others found the crust became soggy.
Reviews from our home cooks
The addition of another vegetable (such as green peas) would have been nice. I liked the crescent roll topping at the time I baked the dish, but the second serving (I'm the only one eating), the next day, left the bread soggy. Yuk! It might have been better if the roll was baked at a lower temp for a little longer to get it more than just top-crisp, but fully cooked.
This was great and I don't necessarily think that it *needs* changes. But some things that would be nice: the three carrots that came in the kit were massive, and even two of them chopped up proved to be a little too much for the dish. I replaced the third carrot with some of my own peas. The crescent dough on top tasted good, but ended up being so thin it was actually hard to detect. I'd like a more prominent way of including the crescent dough, though I'm not sure what that would be.
It was nice to switch things up from the "protein-starch-veggie" formula this time. Even though it still contained all 3 of those, the presentation was new and fun. This was a great choice for a dreary rainy day when we wanted some comfort food that could be eaten on the sofa while we watched tv. The carrot was really fresh and went well with the flavors in this pie. It made for nice big portions too.
Used individual mini-cake pans and that made beautiful presentation. Flavorful dish. Crescent rolls bakes well. Browned nicely, flaky on top, soft underneath. Great use of crescent rolls.
First time trying this meal. The barbecue flavor was unusual for a pot pie, but it was good. Nice garlic butter on top.
Yummy Just the right balance of bbq. Loved the sauteed carrots!
I don't like BBQ sauce (my husband loves it) so I added some sour cream to the bbq and ketchup sauce. Loved it.
I didn't use the BBQ sauce, substituted the same amount of ketchup. it was good with that. I added potatoes (equal amount as carrots) to the veg mix, and was happy with the thicker base under the crust.
This was okay, once again I feel like there wasn't enough food. The filling only barely covered the bottom of my 8x8 pan so it ended up being a very flat pot pie. Flavors were fine.
Very good, but a bit too sweet for my tastes. Pillsbury dough has a distinctive, cheap flavor, yet with the strong BBQ sauce this cheapness didn't come through. Instead it was flaky and buttery crust.
