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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is just a variation on chicken pot pie, but I substitute ground meat and cream of mushroom soup. I mix everything together and freeze it in a freezer bag until I am ready to bake it. Then I just thaw it out and add the crust batter. Ingredients:
1 (10 3/4 ounce) can cream of mushroom soup |
3/4 cup milk |
1/8 teaspoon ground black pepper |
1 cup frozen mixed vegetables, thawed |
2 cups ground beef, cooked and drained |
1 egg |
1 cup baking mix |
Directions:
1. Preheat oven to 400 degrees.
2. Mix soup, 1/4 cup milk, pepper, vegetables and ground beef in 9 pie plate.
3. Mix remaining milk, egg and baking mix. Pour over ground beef mixture.
4. Bake until hot and topping is golden.
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