Hearty Meatball Pie

 

2

cups Original Bisquick® mix

2

tablespoons butter or margarine, melted

3/4

cup milk

1

can (14.5 oz) stewed tomatoes, undrained

2

tablespoons cornstarch

1

teaspoon beef bouillon granules

20

frozen cooked meatballs (from 16-oz bag)

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

• 1 Heat oven to 375ºF. Spray 9-inch glass pie plate with cooking spray.
• 2 In medium bowl, stir Bisquick mix, butter and milk until soft dough forms. On surface well dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead 5 times. Divide dough in half; press 1 half on bottom and up side of pie plate.
• 3 In 3-quart saucepan, heat remaining ingredients over medium heat, stirring constantly, until mixture boils and thickens. Pour meatball mixture into pie plate. Pat remaining dough into 9-inch circle on surface dusted with Bisquick; place over filling. Press edge of pie lightly to seal.
• 4 Bake 30 to 35 minutes or until crust is light brown. Let stand 5 minutes before serving.