Recipe: Beef or Chicken Pot Pie with Potato Biscuit Crust (using Bisquick)

BEEF POT PIE WITH POTATO BISCUIT CRUST

1/2 pound piece deli roast beef, cubed (1 1/2 cups)*
2 cups frozen vegetables**
1 medium onion, chopped (1/2 cup)
1 (12 ounce) jar beef gravy (or chicken gravy)
FOR THE POTATO BISCUIT CRUST:
2/3 cup Betty Crocker potato buds mashed potatoes
2/3 cup hot water
1 1/2 cups original Bisquick baking mix
2 to 3 tablespoons milk
1 tablespoon freeze-dried chives***

Heat oven to 375 degrees F.

TO PREPARE THE FILLING:
Heat beef, vegetables, onion and gravy to boiling in 3 quart saucepan, stirring frequently; boil and stir 1 minute. Keep warm.

TO MAKE THE POTATO BISCUIT CRUST:
Mix potatoes and water in medium bowl; let stand until water is absorbed. Stir in Bisquick, milk and chives until dough forms. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 10 times. Pat into 11x7-inch rectangle. Fold crosswise into thirds.

TO ASSEMBLE AND BAKE:
Pour beef mixture into ungreased rectangular baking dish, 11x7x11/2 inches. Carefully unfold crust onto beef mixture.

Bake uncovered 30 to 35 minutes or until crust is golden brown.

*For a hearty chicken pot pie, use 1 1/2 cups chopped cooked chicken and a jar of chicken gravy instead of the beef.

**Use your favorite frozen vegetable combination.

***You can use chopped fresh chives or chopped green onions instead of the freeze-dried chives.

Makes 4 servings
Adapted from source: Recipe booklet: Comfort Casseroles, Betty Crocker Creative Recipes, 2001