Lunch: Make-Ahead Grands!™ Mini Beef Pot Pies

Beef pot pie just got a tasty makeover! These quick and easy mini pies are sure to please.

Ingredients

1 cup backyard grilled potatoes (from 11.8-oz bag)
1/2 lb ground beef
1/2 lb sliced mushrooms
3/4 cup Alfredo pasta sauce (from 15-oz jar)
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits (8 biscuits)
1/2 cup shredded Italian cheese blend (2 oz)

Instructions

Heat oven to 375 °F. Spray 8 regular-size muffin cups with cooking spray. Place the 1 cup frozen potatoes in small microwavable bowl. Cover with plastic wrap; microwave on High 4 minutes; set aside.
In 10-inch nonstick skillet, cook beef with salt to taste over medium-high heat, stirring frequently, until brown; drain. Transfer to large bowl. In same skillet, cook mushrooms with salt to taste, until brown. Transfer to bowl with beef. Stir potatoes and Alfredo sauce into beef mixture.
Meanwhile, separate dough into 8 biscuits; press each biscuit to form 5 1/2-inch round. Spoon 1/3 cup beef mixture onto each biscuit. Sprinkle 1 tablespoon cheese on top of each. Gather edges up and around filling, pinching and pleating dough around filling, leaving filling exposed on top. Place in muffin cups.
Bake 22 to 24 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
To freeze: After placing pies in muffin cups, wrap muffin pan in foil, and freeze completely. Transfer frozen pies to labeled gallon-size resealable freezer bag. To bake: Heat oven to 375 °F. Remove desired number of pies from bag, and place in sprayed muffin cups or ramekins on cookie sheet. Loosely tent with foil that has been sprayed with cooking spray; bake 20 minutes. Remove foil, and bake 8 to 12 minutes longer or until crust browns and instant-read thermometer inserted in center reads 165 °F.