Butter Potato Pot Pie

Roll out the biscuit dough and bake with potatoes. Top with butter. Melting butter, roasted potatoes on the biscuits.

–

Save & Share

Servings 0

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

a83f894a-0ec8-4fb3-9fc9-968c93b18cec

Member Recipe By Hidemi

ingredients 4
Prep Time 10 min
Total Time 15 min

Ingredients

: 1 - Pillsbury® Grands!® Jr. Golden Layers® Buttermilk Refrigerated Biscuits 12 oz (10 ct)

1: Medium Large Potato

5: tablespoons Butter

: Minced Parsley

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Peel and cut potato into small cubes (1/4-1/2 inch square) and heat in a microwave for 2-3 minutes or until tender.
2 Preheat the oven to 400 degrees F.
3 Open the can of buttermilk biscuit. Divide 10 and roll each dough out to 5-6 inch diameter. Put the dough into the lightly buttered muffin baking cup. Fold the overhang dough.
4 Put 5-6 potatoes into each dough and bake for 7-8 minutes. Turn off the heat and take the muffin baking cup out of the oven. Place 1/2 tablespoon of butter on each biscuit and put the muffin baking cup back into the oven. Leave for a couple of minutes or until butter is melted.
5 Sprinkle minced parsley on top and serve.