ROAST BEEF POT PIE
1 cup cubed cooked roast beef
1 (12 oz) jar beef gravy
1 (1 lb) bag frozen vegetable mixture: potatoes, carrots, celery and onions
1/2 teaspoon seasoned salt
1 cup Original Bisquick
3/4 cup milk
seasoning (optional)*
Heat oven to 400 degrees.
Heat beef, gravy, frozen vegetables and seasoned salt to boiling in 3-quart saucepan, stirring constantly. Boil and stir 1 minute. Spread in ungreased 1 1/2 quart casserole.
Stir together Bisquick and milk. Pour evenly over beef mixture.
Bake uncovered about 30 minutes or until light brown.
*Add extra flavor to the topping by stirring in 1/2 teaspoon Italian seasoning or dried dill weed or 1/4 teaspoon garlic powder or onion powder with the Bisquick.
VARIATION:
FOR CHICKEN OR TURKEY POT PIE:
Use 1 cup leftover cubed chicken or turkey instead of the roast beef and chicken gravy instead of the beef gravy.
Makes 6 servings
Source: Recipe booklet: Bisquick #166, October 2000
1 cup cubed cooked roast beef
1 (12 oz) jar beef gravy
1 (1 lb) bag frozen vegetable mixture: potatoes, carrots, celery and onions
1/2 teaspoon seasoned salt
1 cup Original Bisquick
3/4 cup milk
seasoning (optional)*
Heat oven to 400 degrees.
Heat beef, gravy, frozen vegetables and seasoned salt to boiling in 3-quart saucepan, stirring constantly. Boil and stir 1 minute. Spread in ungreased 1 1/2 quart casserole.
Stir together Bisquick and milk. Pour evenly over beef mixture.
Bake uncovered about 30 minutes or until light brown.
*Add extra flavor to the topping by stirring in 1/2 teaspoon Italian seasoning or dried dill weed or 1/4 teaspoon garlic powder or onion powder with the Bisquick.
VARIATION:
FOR CHICKEN OR TURKEY POT PIE:
Use 1 cup leftover cubed chicken or turkey instead of the roast beef and chicken gravy instead of the beef gravy.
Makes 6 servings
Source: Recipe booklet: Bisquick #166, October 2000
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