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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.

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( 17 Ratings)

17 Ratings

5 Stars 47%

4 Stars 29%

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 5 )

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Prep Time 20 min
Total Time 55 min
Servings 6

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

1/3: cup milk

1: tablespoon freeze-dried chives

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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 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.

EXPERT TIPS

Expert Tips

It’s important that the beef mixture is warm when the crust is placed on top. The heat from below helps cook the topping.

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.

Add 2 tablespoons dry red wine to the beef mixture for a special Beef Burgundy Pot Pie.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 60),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 20mg; 20%;
Sodium: 1110mg; 1110%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 2g 2% Sugars 5g 5% ),
Protein: 14g; 14%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 2%;
Calcium: 6%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 12/28/2012 4:11:33 PM REPORT ABUSE LovetocookSue said:

Rating:

I made this last night with over turkey and gravy! I added more gravy then called for, and had two pieces of cheese that I grated into the pot pie. It was great -- no leftovers. I will do this again soon.

This reply was: Helpful Inspiring

Posted 3/6/2012 9:12:47 AM REPORT ABUSE bhorner said:

Rating:

this is a very good meal - particularly the potato crust. This goes into my improv file. The variations are endless!

This reply was: Helpful Inspiring

Posted 4/28/2010 6:03:30 PM REPORT ABUSE miss-highwater22 said:

Rating:

Very easy and quick to prepare. I've never made dough before and this turned out pretty good the very first time. I'm a picky eater, and I liked it. Big surprise, my husband ate two helpings!

This reply was: Helpful Inspiring