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
|
