Beef and Vegetable Pot Pie
Biscuits with Strawberry Butter
Ingredients
- ¾ lb ground beef
- ½ (1-oz) pkg brown gravy mix
- ½ cup chicken broth
- 1 (15-oz) can cut green beans, drained
- 1 cup frozen whole kernel corn, thawed
- ½ cup shredded Cheddar cheese
- ½ (15-oz) pkg refrigerated pie crusts
Instructions
- Preheat oven to 375°F. Cook beef in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet.
- Stir in gravy mix, broth, green beans, and corn; cook, stirring, until thickened. Spoon beef mixture into a lightly greased 9-inch pie plate. Sprinkle with cheese.
- Unroll pie crust over filling, folding edges under and crimping, if desired. Cut slits in top of pastry to allow steam to escape. Bake 20 to 25 minutes or until crust is golden brown.
Side Dish Ingredients
- 1 (5-count) can refrigerated flaky-layers biscuits
- ¼ cup butter, softened
- ¼ cup minced strawberries
- 1 Tbsp honey
Side Dish Instructions
- Bake biscuits according to package directions.
- Meanwhile, stir together softened butter, strawberries, and honey until blended. Serve with biscuits.
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