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Entree: Beef Pot Pie w/Potato Biscuit Crust

Source of Recipe

bettycrocker.com


Recipe Introduction

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

List of Ingredients

1 piece (1/2 lb) deli roast beef, cubed (1 1/2 cups)
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1 medium onion, chopped (1/2 cup)
1 jar (12 oz) beef gravy
2/3 cup Betty Crocker® Potato Buds® instant mashed potatoes (dry)
2/3 cup hot water
1 1/2 cups Original Bisquick® mix
3 tablespoons milk
1 tablespoon freeze-dried chives



Recipe

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 potatoes 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 dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Pat into 11x7-inch rectangle. Fold dough into thirds.

3. Pour beef mixture into ungreased 11x7-inch glass baking dish. Carefully unfold dough onto beef mixture.
4. Bake uncovered 30 to 35 minutes or until crust is golden brown.

Prep Time: 20 min
Total Time: 55 min
Makes: 6 servings

High Altitude (3500-6500 ft): Bake 35 to 40 minutes.


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

Variation: 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.

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