Beef Pot Pie with Potato Biscuit Crust

 

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

1/3

cup milk

1

tablespoon freeze-dried chives

• 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 dry potatoes and hot water; let stand until water is absorbed. Stir in Bisquick mix, milk and chives until dough forms. 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.
• 3 Pour beef mixture into ungreased 11x7-inch (2-quart) glass baking dish. Carefully unfold dough onto beef mixture.
• 4 Bake uncovered 30 to 35 minutes or until crust is golden brown.