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Prep Time:

20 min

Start to Finish:

55 min

Makes:

6 servings

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 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 ½ cups Original Bisquick® mix
  • 3 tablespoons milk
  • 1 tablespoon freeze-dried chives

Directions

  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.

Nutritional Information

  • 1 Serving :
    • Calories : 250 (Calories from Fat: 70)
    • Total Fat : 8g (Saturated Fat: 2½g, Trans Fat: 1g)
    • Cholesterol : 35mg
    • Sodium : 790mg
    • Total Carbohydrate : 29g (Dietary Fiber: 2g, Sugars: 4g)
    • Protein : 18g
  • Percent Daily Value* :
    • Vitamin A (%DV) : 20%
    • Vitamin C (%DV) : 15%
    • Calcium : 8%
    • Iron (%DV) : 15%
  • Exchanges :
    • Starch : 2
    • Other Carbohydrate : 0
    • Vegetable : 0
    • Lean Meat : 2
  • Carbohydrate Choices :  2
* Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tip:

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.