BOCA Pot Pie

• 1 qt. carrots, diced Target 2 lb For $3.00 thru 02/06
• 1 qt. celery, diced
• 1 qt. yellow onions, diced
• 1 qt. button mushrooms, quartered
• 1 qt. kale, cleaned, chopped
• 1 gal. BOCA Ground Burger
• 2 cups A.1. Original Sauce
• 16 each prepared pie crust dough (4-oz. balls)
• 5 each eggs
• 5 Tbsp. heavy cream

1. Saute first 3 ingredients in large skillet until crisp-tender.
2. Add mushrooms, kale, ground burger and steak sauce; mix well.
3. Spoon into 16 casserole dishes (or into 1 casserole dish for trial recipe), adding about 2 cups to each.
4. Place 1 ball of pie crust dough on lightly floured surface; roll out to 8-inch round.
5. Place over 1 filled casserole dish; trim edge with sharp knife.
6. Reserve trimmings.
7. Repeat with remaining pie crust dough and casserole dishes.
8. Cut decorative shapes from dough trimmings; use to decorate tops of pies.
9. Place in sheet pans.
10. Whisk eggs and cream until blended; brush onto tops of pies.
11. Bake in 350 degrees F convection oven 25 to 30 min.
12. or until golden brown.

carrots, celery, yellow onions, button mushrooms, kale, ground burger, original sauce, crust, eggs, heavy cream

Taken from www.kraftrecipes.com/recipes/boca-pot-pie-143731.aspx (may not work)