Bolognese Pie With Biscuit Topping Food

BISCUIT TOPPING FOR POT PIE

Steps:

• mix together, pour over pot pie, bake @350 for 45 minute.

MILE-HIGH BOLOGNA PIE

Steps:

• Adjust an oven rack to the middle position.
• Preheat oven to 425 degrees Fahrenheit.
• Heat 1 Tablespoon oil in a large nonstick skillet until shimmering.
• Working in two batches, cook the bologna in a large skillet over medium heat until lightly browned on both sides, about 6 minutes.
• Transfer to a large plate.
• Heat the remaining 1 Tablespoon oil in the now-empty skillet until shimmering.
• Cook the onion until softened, about 3 minutes.
• Add the potatoes and carrots and cook, tossing occasionally, until just beginning to brown, about 8 minutes.
• Add the garlic and cook until fragrant, about 30 seconds.
• Stir in the water, cover, and cook until the potatoes and carrots are just tender, about 15 minutes.
• Stir in the peas and season to taste with salt and pepper.
• Let the vegetables cool until just warm, about 30 minutes.
• Spoon the vegetables into the pie shell.
• Arrange the bologna over the top of the vegetables.
• Top with the remaining chilled circle of dough and crimp the edges as desired.
• Cut four 2-inch slits in the top of the dough; brush top with beaten egg.
• Bake until the crust is golden brown, about 30 minutes.
• Let cool for 5 minutes.
• Serve, drizzling ketchup over the top.

BEEF POTPIE WITH BISCUITS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, gravy, thyme and pepper. , Transfer to a greased 9-in. deep-dish pie plate or 11x7-in. baking dish. Bake, uncovered, at 400° for 25 minutes. , Place the biscuits in a single layer over meat mixture. Bake 10-15 minutes longer or until biscuits are golden brown.

BISCUIT-TOPPED SHEPHERD'S PIES

Steps:

• Preheat oven to 425°. In a large nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Add the peas and carrots, tomato sauce and pepper; cook and stir until heated through, 5-6 minutes. Spoon into six 8-oz. ramekins coated with cooking spray; set aside., In a small bowl, combine the biscuit mix, cheese and rosemary. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins on a baking sheet. , Bake until golden brown, 10-12 minutes.

POT PIE CASSEROLE WITH A BISCUIT TOPPING.

Steps:

• Fill large saucepan with water; boil potatoes and carrots until just tender, about five minutes.
• Drain; shock with cold water and allow draining.
• In large mixing bowl, combine soup, stock and seasonings; add in vegetables and chicken and stir well.
• Pour into greased 13 x 9 - inch baking dish.
• Bake at 350 for 55-60 minutes or until hot.
• In separate bowl, combine flour, baking powder and salt.
• Cut in shortening until mixture resembles small peas.
• Add milk; knead dough on lightly floured surface.
• Shape dough into 13 x 9 - inch shape.
• Top baked filling; bake additional 20 - 25 minutes at 425 F or until topping is browned.

ITALIAN POT PIES

Steps:

• Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
• In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
• Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.