Beef Pot Pie with Potato Biscuit Crust

What's for dinner? Try a super-simple pot pie, and use up leftover roast beef.

Makes: 4 to 6 servings

Prep Time: 15 min
Baking Time: 35 min

Ingredients:

• Filling
  • 1/2-lb piece of deli roast beef, cubed (1 1/2 cups)
  • 2 - cups frozen peas and carrots
  • 1 - medium onion, chopped (1/2 cup)
  • 1 - jar (12 oz) beef gravy
• Crust
  • 2/3 - cup Betty Crocker® Potato Buds® mashed potatoes (dry)
  • 2/3 - cup hot water
  • 1 1/2 - cups Original Bisquick® mix
  • 1 - Tablespoon freeze-dried chives
  • 2 to 3 - Tablespoons milk

Directions:

Preheat oven to 375°F.

1. In 3-quart saucepan, heat turkey, frozen vegetables, onion and gravy to boiling, stirring frequently; boil and stir 1 minute. Keep warm.
2. In medium bowl, mix potatoes and water and let stand until water is absorbed.
3. Stir in Bisquick, chives, and milk until dough forms.
4. Place dough on surface sprinkled with Bisquick mix and gently roll in Bisquick mix to coat. Knead 10 times.
5. Pat into 11x7-inch rectangle.
6. Pour turkey mixture into ungreased 11x7-inch (2-quart) glass baking dish.
7. Fold dough crosswise into thirds; unfold dough onto turkey mixture.
8. Bake 30 to 35 minutes or until crust is golden brown.

High Altitude (3500-6500 ft): Bake 35 to 40 minutes.

Alan's Kitchen Tip

Use chopped fresh chives instead of the freeze-dried, or you can add chopped fresh parsley.