Mississippi Roast Pot Pie

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Mississippi Roast Pot Pie


2 1/2
to 3 lb boneless beef chuck roast, excess fat removed, cut into 1/2-inch pieces
cup all-purpose flour
cup butter
package (1 oz) ranch salad dressing & seasoning mix
cup drained sliced pepperoncini peppers (from 16-oz jar)
cup Progresso™ beef flavored broth (from 32-oz carton)
cups refrigerated diced potatoes (from 20-oz bag)
cup frozen peas and carrots
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits, cut in quarters


  • 1
    Heat oven to 350°F. Place beef pieces in large resealable food-storage plastic bag. Add flour; close bag, and shake until evenly coated.

  • 2
    In 12-inch ovenproof skillet, melt 1/4 cup of the butter over medium-high heat. Add half of the flour-coated beef; cook 6 to 8 minutes or until lightly browned on all sides. Remove from skillet. In same skillet, melt remaining 1/4 cup butter; cook remaining beef. Add already cooked beef back to skillet. Stir in dressing mix, pepperoncini and broth; heat to boiling. Cover and reduce heat; simmer 18 to 20 minutes, stirring occasionally, until beef is tender. Stir in potatoes; cover, cook 5 to 8 minutes or until potatoes are tender. Stir in frozen peas and carrots. Top with biscuit pieces around outer edge of pan.

  • 3
    Bake 13 to 17 minutes or until biscuits are light golden brown.


From >>https://www.pillsbury.com/recipes/mississippi-roast-pot-pie/ea7dd5b9-c61b-48bf-b236-d8b90cebc39a?utm_medium=social&utm_source=pinterest&utm_campaign=08_2017_standard&crlt.pid=camp.zrbSpKblqodj

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