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Beef Pot Pie with Potato Biscuit Crust
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Recipes by Crimsonwolf

Imbolc Living

Beef Pot Pie with Potato Biscuit Crust



1/2 pound piece deli roast beef, cubed (1 1/2 cups)*

2 cups frozen vegetables (from 16 ounce bag)

1 medium onion, chopped (1/2 cup)

1 jar (12 ounces) beef gravy


Potato Biscuit Crust

2/3 cup Betty Crocker Potato Buds mashed potatoes (dry)

2/3 cup hot water

1 1/2 cups Original Bisquick

2 to 3 tablespoons milk

1 tablespoon freeze-dried chives


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. 

Heat oven to 375 degrees.  Heat beef, vegetables, onion and gravy to boiling in 3 quart saucepan, stirring frequently; boil and stir 1 minute.  Keep warm.  Make Potato Biscuit Crust.  Pour beef mixture into ungreased rectangular baking dish, 11x7x1 inches.  Carefully unfold crust onto beef mixture.  Bake uncovered 30 to 35 minutes or until crust is golden brown. 

*Variation:  For a hearty chicken potpie, use 1 1/2 cups chopped chicken and a jar of chicken gravy instead of the beef.




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