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Skillet Brisket and Biscuit Pot Pie

Prep 30 min
Total 1 hr 5 min
Ingredients 10
Servings 8

In this easy skillet dinner, the brisket and the biscuit join forces for a pot pie as "Southern" as it is "comfort." MORE+ LESS-

By Pillsbury Kitchens

September 11, 2018

Make with

Pillsbury Biscuits

Ingredients

1/2

cup butter

cup thinly sliced onion

1/4

teaspoon salt

1/4

teaspoon pepper

lb white mushrooms, thinly sliced (about 6 cups)

1/4

cup all-purpose flour

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

cup milk

cups shredded cooked smoked brisket (about 9 oz)

can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits)

Steps

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1

Heat oven to 375°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Add onion, salt and pepper; cook 3 to 5 minutes, stirring frequently, until tender. Stir in mushrooms; cook 12 to 16 minutes or until deep brown.
2

Stir in flour; cook 1 to 2 minutes or until thickened and beginning to brown.
3

Gradually stir in broth and milk; heat to simmering, stirring frequently. Cook 1 to 3 minutes longer, stirring frequently, until bubbly and thickened. Stir in brisket. Remove from heat.
4

Meanwhile, separate dough into 8 biscuits. Cut each biscuit into fourths. Top brisket mixture with biscuit pieces.
5

Bake 23 to 27 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.

Expert Tips

Use your own leftover smoked brisket, or opt for purchased smoked brisket as a shortcut.
To save time, use presliced button mushrooms.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 210

% Daily Value

Total Fat: 23g; 36%
Saturated Fat 14g 68% Trans Fat 1g
Cholesterol: 65mg; 21%
Sodium: 990mg; 41%
Potassium: 350mg; 10%
Total Carbohydrate: 35g; 12%
Dietary Fiber 1g 6% Sugars 8g
Protein: 17g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 2%; 2%
Calcium: 4%; 4%
Iron: 15%; 15%

Exchanges:

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