Beef Pot Pie with Potato Biscuit Crust

Name: Beef Pot Pie with Potato Biscuit Crust
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams jar beef gravy; 1 Tbsp freeze-dried chives; 473 milliliters frozen mixed vegetables; 158 milliliters Betty Potato instant mashed potatoes (dry); 79 milliliters milk; 118 milliliters medium onion, chopped; 227 grams piece deli roast beef, cubed (1 1/2 cups); 158 milliliters hot water; 355 milliliters Original mix

You can never have too many main course recipes, so give Beef Pot Pie with Potato Biscuit Crust a try. This recipe serves 6. Watching your figure? This gluten free recipe has 145 calories, 12g of protein, and 3g of fat per serving. Head to the store and pick up water, deli roast beef, onion, and a few other things to make it today. To use up the mixed vegetables you could follow this main course with the Pumpkin Pie Dessert as a dessert. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Heat oven to 375F. 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.

Ingredients you will need

Vegetable

Gravy

Onion

Beef

Equipment you will use

Sauce Pan

Oven

In medium bowl, stir dry potatoes and hot water; let stand until water is absorbed. Stir in Bisquick mix, milk and chives until dough forms.

Ingredients you will need

Baking Mix

Potato

Chives

Dough

Water

Milk

Equipment you will use

Bowl

Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat into 11x7-inch rectangle. Fold dough into thirds.

Ingredients you will need

Baking Mix

Dough

Roll