Mississippi Roast Pot Pie

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

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. MORE+ LESS-

By Pillsbury Kitchens

Updated July 28, 2017

Make with

Progresso Broth

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

package (1 oz) ranch salad dressing & seasoning mix

1/2

cup drained sliced pepperoncini peppers (from 16-oz jar)

cup Progresso™ beef flavored broth (from 32-oz carton)

cups refrigerated diced potatoes (from 20-oz bag)

cup frozen peas and carrots

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits, cut in quarters

Steps

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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.

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