Pie Filling:

1 1/2 lbs. ground beef (or chicken, turkey, etc.)
1 can peas
2 cans mixed vegetables
1 can broth to match meat being used
1 medium onion, diced
salt, pepper, garlic powder, basil to taste (about 1/2 teaspoon each)
biscuit topping
4 cups self-rising flour
3 tablespoons Crisco (lard not oil)
milk to moisten, about 2 1/2 - 3 cups

Put ground beef (cook any meat thoroughly) in skillet along with the diced onion, brown, drain, put into large pot.

Open cans of vegetables (do not drain) and broth, pour into large pot, add salt, pepper, garlic powder, and basil, and bring to a boil.

While waiting on the meat and vegetable mixture to boil, begin making the crust.

Combine the flour, lard, and milk into a biscuit dough (Bisquick or another biscuit mix can be used). Set aside.

In an oven-safe casserole dish, spoon in meat/veggie mixture to fill about half of the dish depth. Pour some of the "broth" (juice from the meat/veggie mix in large pot) over the mixture in the casserole dish. (If you prefer a thicker pot pie, add about a teaspoon of corn starch or flour before putting it in the dish.)

Spoon the biscuit dough on top of the casserole to completely cover the dish (about 1/2 inch thick).

Cook at 450°F for about 15 minutes, until the dough is golden brown like a biscuit.

Makes about 8 servings.

You can make the pie filling and divide it in half and only make half the biscuit mix. Freeze half of the filling and make fresh dough when ready for the frozen half. Thaw filling thoroughly and bring to a boil before putting on the biscuit topping. Cook as for the first half.

Submitted by: Lorna Ellis