Oh-So-Easy Meat Pie

1 (15-oz.) pkg Pillsbury Refrigerated Pie Crusts
1 (24-oz.) can beef stew
1 (8.5 oz.) can Green Giant Sweet Peas, drained
1 (4-oz.) can Green Giant mushroom pieces and stems, drained
1 Tbsp flour
3 tsp dried parsley flakes
1/2 tsp dried basil leaves
1/2 tsp dried thyme leaves
1 egg yolk
2 tsp water
1 tsp sesame or poppy seed

Heat oven to 425F. Prepare pie crust according to pkg directions for two-crust
pie using 9-inch pie pan. In medium bowl, combine beef stew, peas, mushrooms,
flour, parsley, basil and thyme; mix well. Spoon mixture into pie crust-lined
pan. Top with second crust and flute edges; cut slits in several places. In
small bowl, combine egg yolk and water; blend well. Brush top crust with egg
mixture; sprinkle with sesame seed. Bake at 425F for 35 to 45 minutes or until
crust is deep golden brown and filling is bubbly. Cover edge of crust with
strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
Cool 10 minutes before serving. 6 servings.


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