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Beef Pot Pie with Potato Biscuit Crust

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Beef Pot Pie with Potato Biscuit Crust
  • Prep 20 min
  • Total 55 min
  • Servings 6
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Who doesn't love a pot pie dinner? Here's one that's so easy, it could become a regular at your dinner table.
Updated Feb 5, 2018

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    It’s important that the beef mixture is warm when the crust is placed on top. The heat from below helps cook the topping.
  • tip 2
    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.
  • tip 3
    Add 2 tablespoons dry red wine to the beef mixture for a special Beef Burgundy Pot Pie.

Nutrition

270 Calories, 6g Total Fat, 14g Protein, 38g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
2 1/2g
12%
Trans Fat
1 1/2g
Cholesterol
20mg
7%
Sodium
1110mg
46%
Potassium
410mg
12%
Total Carbohydrate
38g
13%
Dietary Fiber
2g
11%
Sugars
5g
Protein
14g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
15%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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