| Fast Prep | Make Ahead

vegetable-beef pot pie

prep: 25 minutes | bake: 15 minutes at 400°F | MAKES: 4 to 6 servings (1¼ cups each)

• 1 lb. lean ground beef or ground turkey
• 1 cup chopped onion
• 1 Tbsp. chili powder
• ½ tsp. kosher salt
• ⅛ tsp. black pepper
• 1½ cups frozen peas and carrots or frozen mixed vegetables
• 1 14.5-oz. can diced tomatoes, undrained
• 1 13.8-oz. pkg. refrigerated pizza dough
• 1 egg, lightly beaten (optional)

1. Preheat oven to 400°F. In an oven-safe 3- to 4-qt. pot cook ground meat and onion about 8 minutes or until meat is browned and onion is tender. Drain off fat.

2. Stir chili powder, salt, and pepper into meat mixture in pot. Add frozen vegetables and tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes or until most of the liquid is evaporated.

3. Meanwhile, unroll pizza dough; cut into 1-inch strips. Arrange strips on top of the meat mixture in pot, trimming to fit. If desired, brush dough with lightly beaten egg.

4. Bake, uncovered, 15 to 20 minutes or until golden.

TO MAKE AHEAD: Prepare as directed through Step 2. Place filling in an airtight container; cool slightly. Cover and refrigerate up to 3 days. To serve, return filling to pot. Cook, covered, over medium heat until heated through, stirring occasionally. Continue as directed in Step 3.

PER SERVING: 511 cal., 15 g fat (5 g sat. fat), 74 mg chol., 1,284 mg sodium, 62 g carb., 6 g fiber, 10 g sugars, 34 g pro.