Beef Pot Pie With Potato Biscuit Crust
Ingredients
- ½ lb cooked deli roast beef cubed (1½ cups)
- 2 cups frozen mixed vegetables
- 1 medium onion chopped (½ cup)
- 1 jar beef gravy
- ⅔ cup dry plain mashed potato mix
- ⅔ cup hot water
- 1½ cups Original Bisquick mix
- ⅓ cup milk
- 1 tablespoon freeze-dried chopped chives
Instructions
- Heat oven to 375°F.
- In 2-quart saucepan, heat beef, frozen vegetables, onion and gravy to boiling over medium heat, stirring frequently.
- Boil and stir 1 minute.
- Keep warm.
- In medium bowl, stir potato mix and hot water until well mixed; let stand until water is absorbed.
- Stir in Bisquick mix, milk and chives until dough forms.
- Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat.
- Shape dough into a ball; knead 10 times.
- Pat into 11×7-inch rectangle.
- Fold dough into thirds.
- Pour beef mixture into ungreased 11×7-inch (2-quart) glass baking dish.
- Carefully unfold dough onto beef mixture.
- Bake 30 to 35 minutes or until crust is golden brown.
Notes / Tips / Wine Advice:
Quick Variation:
Use rotisserie chicken from the deli and chicken gravy in place of the beef and beef gravy.
Nutritional Information
Calories: 310 kcal