1 (1-3/4 to 2-1/2 pounds) package fully-cooked boneless beef pot roast with gravy
4 frozen unbaked puff pastry shells
8 ounces baby carrots
8 ounces sliced fresh mushrooms (2-1/2 cups)
1/2 cup Burgundy wine
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Prepare pastry shells according to package directions.
Remove beef pot roast from package; transfer gravy to Dutch oven. Add remaining ingredients; bring to a boil. Reduce heat to medium-low; cook 7 to 8 minutes or until vegetables are tender, stirring occasionally.
Cut pot roast into 1-inch pieces. Add to stew; heat through. Serve over pastry shells.
Makes 4 servings.