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Chili Pot Pie

Chili Pot Pie
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Two comforting family favorites are combined in one easy casserole.

Prep Time:
15 Min
Total Time:
35 Min
Makes:
5 servings (1­ cup each)
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INGREDIENTS
1lb lean (at least 80%) ground beef
1cup chopped onions (2 medium)
1cup chopped green bell pepper (1 medium)
1cup sliced fresh mushrooms
2teaspoons chili powder
1can (15 oz) Progresso® black beans, drained, rinsed
1can (15 oz) pizza sauce
1can (10 3/4 oz) condensed Cheddar cheese soup
1can (10.2 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (5 biscuits)*
1/2cup shredded Cheddar cheese (2 oz)
DIRECTIONS
1.Heat oven to 375°F. In 12-inch nonstick skillet, cook beef and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked. Drain.
2.Stir in bell pepper, mushrooms, chili powder, beans, pizza sauce and soup. Cook about 5 minutes, stirring occasionally, until mixture comes to a simmer. Spoon hot mixture into ungreased 2 1/2-quart casserole.
3.Separate dough into 5 biscuits. Cut each in half crosswise; place, cut side down, around edge of hot mixture. Sprinkle with cheese.
4.Bake 15 to 20 minutes or until biscuits are golden brown and no longer doughy on bottom.
*Keep the refrigerated biscuits very cold until it's time to cut them and place them on the casserole.

High Altitude (3500-6500 ft): After stirring in bell pepper, mushrooms, chili powder, beans, pizza sauce and soup, cook about 6 minutes, stirring occasionally. Bake pie 20 to 25 minutes.
High Altitude (3500-6500 ft):

After stirring in bell pepper, mushrooms, chili powder, beans, pizza sauce and soup, cook about 6 minutes, stirring occasionally. Bake pie 20 to 25 minutes.

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