piece (1/2 lb) deli roast beef, cubed (1 1/2 cups)
cups frozen mixed vegetables
medium onion, chopped (1/2 cup)
jar (12 oz) beef gravy
cup Betty Crocker™ mashed potatoes
cup hot water
cups Original Bisquick™ mix
tablespoon freeze-dried chives
1Heat 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.
2In medium bowl, stir dry potatoes and hot water; 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 into ball; knead 10 times. Pat into 11×7-inch rectangle. Fold dough into thirds.
3Pour beef mixture into ungreased 11×7-inch (2-quart) glass baking dish. Carefully unfold dough onto beef mixture.
4Bake uncovered 30 to 35 minutes or until crust is golden brown.
It’s important that the beef mixture is warm when the crust is placed on top. The heat from below helps cook the topping.
For Chicken Pot Pie with Potato Biscuit Crust, use rotisserie chicken from the deli and chicken gravy in place of the beef and beef gravy.
Add 2 tablespoons dry red wine to the beef mixture for a special Beef Burgundy Pot Pie.
- Calories from Fat
- Total Fat
- Saturated Fat
- 2 1/2g
- Trans Fat
- 1 1/2g
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.