Recipes and Cooking Make-It-Mine Pot Pie 4.1 (8) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 31, 2012 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Cool Time: 20 mins Bake Time: 22 mins Total Time: 1 hrs 7 mins Servings: 6 Ingredients 1 pound Ground Meat or 2 cups Cooked Meat 1 - 10 9 ounce package Frozen Vegetables (about 2 cups) 1 - 10 ¾ 10.5 ounce can condensed soup Base or 1 1/4 cups gravy or pasta sauce Base 1 teaspoon Seasoning ½ cup water (optional) ½ cup Cheese (optional) Topper Milk Grated Parmesan cheese (optional) Directions Preheat oven to 400°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. 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. 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. Tips TRIMMING THE PASTRY, STEP BY STEP1. 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 beefGround pork, bulk pork sausage, or Italian sausageCooked chickenCooked turkey Frozen Vegetables: Baby mixed beans and carrotsMixed vegetablesPeas and carrotsPeas and pearl onionsStew 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 powderCurry powderDried dillweedDried tarragon, crushedDried thyme, crushedGround ancho or chipotle chile pepperItalian 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 cheeseMonterey Jack cheeseMozzarella cheese Rate it Print