Shared by Jenn Williamson, LifeRx.md Member & 265-Pound Weight Loss Success Story

If you’re craving hearty comfort food that doesn’t derail your healthy lifestyle, you’re going to love this Easy Beef Pot Pie with Crescent Roll Crust. Shared by LifeRx.md success story Jenn Williamson, who has lost 265 pounds with LifeRx.md’s personalized weight loss program, this dish packs protein, fiber, and a rainbow of vegetables into a cozy, satisfying meal.

Made with lean stew meat, colorful frozen veggies, and a light crescent roll topping, it’s a perfect make-ahead dish for busy weeknights — or a crowd-pleasing weekend meal.

Let’s dig in!

🥘 Ingredients

• 4 lbs stew meat, cut into smaller chunks
• 1½ cups frozen peas and carrots
• 1 cup frozen edamame
• 1 cup mushrooms, chopped
• 1 cup diced onion
• 2 tsp minced garlic
• 1 green, 1 red, and 1 yellow bell pepper, diced
• 1 cup canned black beans, rinsed and drained
• 2 tbsp extra virgin olive oil
• 1 tbsp Italian seasoning
• 2 tbsp chopped chives
• 1 packet Hidden Valley ranch seasoning
• 2 packets beefy onion soup mix
• 2 cups low-sodium beef stock
• 2 frozen deep dish pie crusts
• 1 pack Pillsbury crescent rolls

👩‍🍳 Step-by-Step Instructions

1. Preheat and Prep Pie Crusts
   Preheat oven to 375°F. Take a fork and poke holes in the bottom of each frozen pie crust. Bake for 5 minutes, then remove and set aside.
2. Cut the Meat
   Cut stew beef into smaller, bite-sized chunks.
3. Prep Veggies
   Measure out peas, carrots, bell peppers, edamame, onion, and mushrooms.
4. Cook the Beef
   
   In a frying pan, heat 2 tablespoons olive oil and sauté minced garlic. Add beef and cook until browned. Set aside.
5. Cook the Vegetables
   In the same pan, add the chopped vegetables with a bit more minced garlic, chives, Italian seasoning, and ½ cup beef stock. Cook until veggies are soft.
   
6. Combine Meat and Flavorings
   Add cooked beef back to the pan with 1 more cup beef stock, Hidden Valley ranch seasoning, and 2 packets beefy onion soup mix. Cook until everything is combined and heated through.
7. Mix Meat and Veggies
   Stir together meat and vegetables in a large bowl.
8. Assemble the Pies
   
   Spoon the beef and vegetable mixture into the prepared pie crusts, filling nearly to the top.
9. Top with Crescent Rolls
   Unroll the crescent dough and place it over the top of the filled pies as a crust.
10. Bake
    Increase oven temperature to 400°F. Bake pies for 25 minutes, or until the crescent crust is golden brown.
11. Cool and Serve
    
    Let sit for 5 minutes before serving. Enjoy this hearty, flavorful dish!

🧮 Estimated Nutrition (Per Serving – 1/8 of a pie)

• Calories: ~420 kcal
• Protein: 32g
• Fat: 19g
• Carbohydrates: 28g
• Fiber: 5g
• Sugar: 4g

Nutrition values are approximate and will vary based on specific brands and measurements.

🔄 Tips & Customizations

• Lighter Crust: Skip the crescent rolls and top with mashed cauliflower for a lower-carb version.
• More Fiber: Add lentils or chopped spinach.
• Gluten-Free: Use gluten-free pie crust and crescent dough.
• Spice It Up: Add red pepper flakes or smoked paprika for a kick.

💬 Let’s Hear From You!

Did you try this recipe? Share your version and tag LifeRx.md! We love seeing how our community brings these delicious, healthy meals to life. Eating well doesn’t mean sacrificing comfort — it means upgrading it!