Money Saver Pot Pie
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
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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