Money Saver Pot Pie

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DVO Recipe Center
Makes: 4-6 Servings

Don't throw money down the drain. Instead, toss those leftover vegetables or meat from your pot roast chicken supper with gravy and top with this quick biscuit crust.

1 2/3 cup frozen vegetables, thawed or 1 (15-oz) can mixed vegetables, drained
1 cup cooked chicken, beef, or pork, diced
1 (10-oz) can condensed cream soup or 1 1/2 cup gravy
1 cup biscuit mix
1/2 cup milk
1 egg

In a medium bowl, mix vegetables, meat, and soup or gravy until moistened. Spread into a greased pie plate or casserole dish. In a small bowl, whisk the biscuit mix, milk, and egg until smooth. Pour over vegetable mixture. Bake at 400°F. for 30 minutes (425°F in high altitudes).


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