Beef Pot Pie With Potato Biscuit Crust

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  • ½ lb cooked deli roast beef cubed (1½ cups)
  • 2 cups frozen mixed vegetables
  • 1 medium onion chopped (½ cup)
  • 1 jar beef gravy
  • cup dry plain mashed potato mix
  • cup hot water
  • cups Original Bisquick mix
  • cup milk
  • 1 tablespoon freeze-dried chopped chives


  • 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