Beef Pot Pie with Potato Biscuit Crust

By jbrockel

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

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

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