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Make-It-Mine Pot Pie

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cool: 20 mins
  • Bake: 22 mins 400°

Make-It-Mine Pot Pie

Ingredients

Directions

  1. Preheat oven to 400 degrees F. If using Ground Meat option: In a large skillet cook meat until no longer pink. Drain fat; discard. Stir in Frozen Vegetables, Base, and Seasoning. (If using Cooked Meat option: In a large skillet combine meat, Frozen Vegetables, Base, and Seasoning.) Bring meat and vegetable mixture to boiling. Add water, if needed, for desired consistency. If desired, stir in Cheese.
  2. Transfer meat and vegetable mixture to a 2-quart round casserole or baking dish. For Topper, unfold pastry sheet or unroll piecrust, if using. On a lightly floured surface, roll pastry sheet or piecrust to 1 inch beyond the edge of the casserole. Place pastry on top of casserole. Trim pastry evenly with casserole's edge or trim, leaving 1 inch excess pastry. Fold excess pastry under, even with the casserole's edge. Press pastry along edges to seal. If using biscuits or crescent rolls, quarter individual pieces and arrange over filling. If using breadsticks, unroll and loosely weave over filling.
  3. Brush Topper lightly with milk and, if desired, sprinkle with additional Seasoning or grated Parmesan cheese. Bake, uncovered, in the preheated oven for 22 to 25 minutes or until golden brown and bubbly. Let stand for 20 minutes before serving.

From the Test Kitchen

TRIMMING THE PASTRY, STEP BY STEP

1. To create a special edge, trim pastry to 1 inch beyond casserole edge. Fold pastry under and press to seal. MDP5427.jpg

Ground or Cooked Meat:

Ground beef

Ground pork, bulk pork sausage, or Italian sausage

Cooked chicken

Cooked turkey

Frozen Vegetables:

Baby mixed beans and carrots

Mixed vegetables

Peas and carrots

Peas and pearl onions

Stew vegetables

Base:

Condensed soup (cream of celery, cream of chicken, cream of mushroom, cream of onion, cream of potato)

Canned or jarred gravy (beef, brown gravy with mushrooms, chicken, country style cream gravy, golden pork, mushroom, or turkey)

Bottled Alfredo pasta sauce

Seasoning:

Chili powder

Curry powder

Dried dillweed

Dried tarragon, crushed

Dried thyme, crushed

Ground ancho or chipotle chile pepper

Italian seasoning

Topper:

1/2 of a 17.3-ounce package frozen puff pastry sheets(1 sheet)

1/2 of a 15-ounce package rolled refrigerated unbaked piecrust (1 crust)

1 7.5-ounce package refrigerated biscuits (10)

1 8-ounce package refrigerated crescent rolls (8)

1 11-ounce package refrigerated breadsticks (12)

Cheese:

Cheddar cheese

Monterey Jack cheese

Mozzarella cheese

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