Make-Ahead Grands!™ Mini Beef Pot Pies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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