Mississippi Roast Pot Pie

Name: Mississippi Roast Pot Pie
Prep time: 30 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 2 1/2 to 3 lb boneless beef chuck roast, excess fat removed, cut into 1/2-inch pieces; 1/4 cup all-purpose flour; 1/2 cup butter; 1 package (1 oz) ranch salad dressing & seasoning mix; 1/2 cup drained sliced pepperoncini peppers (from 16-oz jar); 1 cup Progresso™ beef flavored broth (from 32-oz carton); 2 cups refrigerated diced potatoes (from 20-oz bag); 1 cup frozen peas and carrots; 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count), cut in quarters

(16)

0 Questions

Save Recipe

New Personalized Recipes Just fof You - Take the Quiz Now

Prep 30 min
Total 1 hr 10 min
Ingredients 9
Servings 8

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Shop
Share
Keep Screen On

We’re reinventing the Mississippi roast that’s taken the internet by storm! Our speedy makeover turns it into an all-in-one dinner recipe that’s made on the stovetop and topped with flaky biscuits.

By Pillsbury Kitchens

Updated May 12, 2021

Ingredients

2 1/2 to 3 lb boneless beef chuck roast, excess fat removed, cut into 1/2-inch pieces
1/4 cup all-purpose flour
1/2 cup butter
1 package (1 oz) ranch salad dressing & seasoning mix
1/2 cup drained sliced pepperoncini peppers (from 16-oz jar)
1 cup Progresso™ beef flavored broth (from 32-oz carton)
2 cups refrigerated diced potatoes (from 20-oz bag)
1 cup frozen peas and carrots
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count), cut in quarters

Make With

Pillsbury Biscuits

Steps

1

Heat oven to 350°F. Place beef pieces in large resealable food-storage plastic bag. Add flour; close bag, and shake until evenly coated.
2

In 12-inch ovenproof skillet, melt 1/4 cup of the butter over medium-high heat. Add half of the flour-coated beef; cook 6 to 8 minutes or until lightly browned on all sides. Remove from skillet. In same skillet, melt remaining 1/4 cup butter; cook remaining beef. Add already cooked beef back to skillet. Stir in dressing mix, pepperoncini and broth; heat to boiling. Cover and reduce heat; simmer 18 to 20 minutes, stirring occasionally, until beef is tender. Stir in potatoes; cover, cook 5 to 8 minutes or until potatoes are tender. Stir in frozen peas and carrots. Top with biscuit pieces around outer edge of pan.
3

Bake 13 to 17 minutes or until biscuits are light golden brown.

Tips from the Pillsbury Kitchens

tip 1
Any variety of Pillsbury™ Grands!™ biscuits can be used in this recipe.
tip 2
Pepperoncini is an Italian chili pepper and sold in jars. It is sometimes spelled peperoncini.

Nutrition Information

590 Calories, 32g Total Fat, 32g Protein, 41g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 590

Calories from Fat: 290

Total Fat: 32g; 50%

Saturated Fat: 16g; 78%

Trans Fat: 1g

Cholesterol: 110mg; 36%

Sodium: 990mg; 41%

Potassium: 530mg; 15%

Total Carbohydrate: 41g; 14%

Dietary Fiber: 2g; 7%

Sugars: 8g

Protein: 32g

% Daily Value*:

Vitamin A: 40%; 40%

Vitamin C: 10%; 10%

Calcium: 4%; 4%

Iron: 20%; 20%

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

What's Trending