BEEF POT PIE WITH BISCUITS RECIPES

BEEF POTPIE WITH BISCUITS RECIPE: HOW TO MAKE IT

Beef Potpie with Biscuits Recipe: How to Make It image

I'm a stay-at-home mom who home-schools our three daughters, so my days are very busy. I often rely on meal-in-one casseroles like this.—Dolores Jensen, Arnold, Missouri

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1-1/2 pounds beef top round steak, cut into 1/2-inch cubes
2 cups frozen peas and carrots, thawed
1 large potato, peeled, cooked and diced
1 medium onion, chopped
1 jar (18 ounces) beef gravy
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 tube (12 ounces) refrigerated buttermilk biscuits

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, gravy, thyme and pepper. , Transfer to a greased 9-in. deep-dish pie plate or 11x7-in. baking dish. Bake, uncovered, at 400° for 25 minutes. , Place the biscuits in a single layer over meat mixture. Bake 10-15 minutes longer or until biscuits are golden brown.

Nutrition Facts : Calories 298 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 775mg sodium, CarbohydrateContent 39g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 26g protein.

BEEF POT PIE RECIPE - PILLSBURY.COM

Beef Pot Pie Recipe - Pillsbury.com image

It’s a classic! And prepared in just 10 minutes, thanks to deli roast beef, frozen veggies and a refrigerated crust.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 7

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 jar (12 oz) beef gravy
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce
2 cups frozen mixed vegetables (from 1-lb bag)
1 jar (4.5 oz) sliced mushrooms, drained
1 lb sliced (1/2 inch thick) cooked roast beef (from deli), cubed

Steps:

Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In 3-quart saucepan, mix gravy and cornstarch until well blended. Stir in Worcestershire sauce, frozen vegetables and mushrooms. Cook over medium-high heat, stirring occasionally, until bubbly. Stir in roast beef. Pour into crust-lined pan.
Top with second pie crust; seal edge and flute. Cut decorative slits in several places in top crust to allow steam to escape.
Bake 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 15 to 30 minutes longer or until crust is golden brown and filling is bubbly.

Nutrition Facts : Calories 340 , CarbohydrateContent 35 g, CholesterolContent 35 mg, FatContent 2 , FiberContent 2 g, ProteinContent 16 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 1170 mg, SugarContent 3 g, TransFatContent 0 g

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BEEF POTPIE WITH BISCUITS RECIPE: HOW TO MAKE IT

I'm a stay-at-home mom who home-schools our three daughters, so my days are very busy. I often rely on meal-in-one casseroles like this.—Dolores Jensen, Arnold, Missouri
From tasteofhome.com
Reviews 5
Total Time 50 minutes
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