-
Prep
10
min
-
Complete
40
min
-
Servings
6
Making pot pies with Bisquick® mix is foolproof and palatable!
Substances
-
1
cup cubed cooked roast crimson meat
-
1
jar (12 oz) crimson meat gravy
-
1
secure (12 oz) frozen blended vegetables
-
1/2
teaspoon seasoned salt
-
1
cup Long-established Bisquick™ mix
-
3/4
cup milk
Steps
-
1
Heat oven to 400°F. In 3-quart saucepan, heat crimson meat, gravy, frozen vegetables and seasoned salt to boiling, stirring continuously. Boil and lope 1 minute. Unfold in ungreased 1 1/2-quart casserole.
-
2
In small bowl, lope collectively Bisquick mix and milk unless properly blended. Pour evenly over crimson meat combination.
-
3
Bake uncovered about half-hour or unless light brown.
Techniques from the Betty Crocker Kitchens
-
tip 1
For Turkey Pot Pie, utilize 1 cup cubed leftover cooked turkey as a replacement of the roast crimson meat and chicken gravy as a replacement of the crimson meat gravy.
-
tip 2
Add further taste to the topping by stirring in 1/2 teaspoon Italian seasoning or dried dill weed or 1/4 teaspoon garlic powder or onion powder with the Bisquick mix.
Vitamin
230 Calories, 9g Complete Full, 12g Protein, 27g Complete Carbohydrate, 6g Sugars
Vitamin Facts
Serving Dimension:
1 Serving
- Calories
- 230
- Calories from Full
- 80
- Complete Full
- 9g
- 13%
- Saturated Full
- 3g
- 15%
- Trans Full
- 1/2g
- Ldl cholesterol
- 20mg
- 7%
- Sodium
- 730mg
- 30%
- Potassium
- 310mg
- 9%
- Complete Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 6g
- Protein
- 12g
- Vitamin A
- 60%
- 60%
- Vitamin C
- 2%
- 2%
- Calcium
- 8%
- 8%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Varied Carbohydrate; 0 Waft Milk; 0 Low-Full Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 Excessive-Full Meat; 1 Full;
*Percent On every day basis Values are based mostly mostly on a 2,000 calorie weight reduction program.
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