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After a demanding day, treat yourself to the iconic flavors of DINTY MOORE® Beef Stew in a delicious flaky crust. These individual pot pies once baked offer a satisfying and convenient solution for a well-deserved meal.

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1 (20-ounce) can DINTY MOORE® Beef Stew
1 cup frozen peas
1 crust from 1 box (14.1-ounce) refrigerated pie crusts, softened as directed on box
1 egg plus 1 tablespoon cream or milk, whisked together
Salt and freshly ground pepper


  1. Heat oven to 400°F.

  2. Divide stew and peas among 3 (5-inch) cast iron mini skillets.

  3. On work surface, unroll pie crust. Use a rolling pin to enlarge diameter by 1-inch. Using a 6-inch diameter bowl turned upside down, cut around rim of bowl with a paring knife to create 3 circles from pie crust. Place pie crust on top of beef mixture in skillet. If desired, flute edge. Brush with egg wash. Make 5 slits on top. Sprinkle with salt and freshly ground pepper. Place on baking sheet.

  4. Bake 20 to 25 minutes or until filling is bubbly and crust is golden brown.