Beef Pot Pie with Potato Biscuit Crust

Who doesn’t love a pot pie dinner? Here’s one that’s so easy, it could become a regular at your dinner table.

Ingredients

1

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.
2

In 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.
3

Pour beef mixture into ungreased 11×7-inch (2-quart) glass baking dish. Carefully unfold dough onto beef mixture.
4

Bake uncovered 30 to 35 minutes or until crust is golden brown.

tip 1

It’s important that the beef mixture is warm when the crust is placed on top. The heat from below helps cook the topping.
tip 2

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.
tip 3

Add 2 tablespoons dry red wine to the beef mixture for a special Beef Burgundy Pot Pie.

270 Calories, 6g Total Fat, 14g Protein, 38g Total Carbohydrate, 5g Sugars

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;

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.