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Beef Pot Pie With Potato Biscuit Crust

Source of Recipe

posted by Terry Reed on Family Fare. Source: Bisquick Easy Suppers, October 2001


List of Ingredients

1/2 pound piece cooked deli roast beef, cubed (1 1/2 cups)
1/2 bag (16 oz. size) frozen mixed vegetables
1 medium onion, chopped (1/2 cup)
1 jar (12 oz.) beef gravy
Potato Biscuit Crust* (recipe below)

* Potato Biscuit Crust

2/3 cup Betty Crocker Potato Buds mashed potatoes (dry)
2/3 cup hot water
1 1/2 cup Original Bisquick
1 tablespoon freeze-dried chives
2 to 3 tablespoons milk




Recipe

1. Heat oven to 375 F. degrees. Heat beef, frozen vegetables, & gravy to boiling in 3-quart saucepan, stirring frequently; boil & stir 1 minute. Keep warm.

2. Make Potato Biscuit Crust. Pour beef mixture into ungreased rectangular dish 11x7 inches. Carefully unfold crust onto beef mixture.

3. Bake uncovered 30 to 35 minutes or until crust is golden brown. Yields: 4-6 servings.

Potatoe Biscuit Crust:

Mix potatoes & water in a medium bowl; let stand until water is absorbed. Stir in remaining ingredients until dough forms. Place dough on surface dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 10 times. Pat into 11x7-inch rectangle. Fold into thirds.