Beef Pot Pie with Potato Biscuit Crust
½ lb piece deli roast beef, cubed (1 ½ cups) 2 cups frozen vegetables (from a 16oz bag) 1 medium onion, chopped (1/2 cup) 1 jar (12 oz) beef gravy Potato Biscuit Crust (below) Heat oven to 375 degrees. Heat beef, vegetables, onion and gravy to boiling in a 3-quart saucepan, stirring frequently; boil and stir 1 minute. Keep warm. Make potato biscuit crust. Pour beef mixture into an ungreased rectangular baking dish, 11X7X1 ½ inches. Carefully unfold crust onto beef mixture. Bake uncovered 30-35 minutes or until crust is golden brown. Potato Biscuit Crust 2/3 cup Betty Crocker Potato Buds mashed potatoes (dry) 2/3 cup hot water 1 ½ cups Original Bisquick 2 to 3 tbls milk 1 tbls freeze dried chives or dried chives Mix potatoes and water in medium bowl; let stand until water is absorbed. Stir in Bisquick, milk and chives until dough forms. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Shape into a ball; knead 10 times. Pat into a 11/7 inch rectangle. Fold crosswise into thirds. 4 servings/7 points per serving Calories – 350 Total Fat – 10g Fiber – 5g |
This sounds great! Thanks for posting it.
Tara :) ------------------ [email protected] Failure is not falling down, failure is staying down! |
This sounds absolutely delicious. I can hardly wait to try it. Thanks for posting the recipe.
Glenda:) |
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