Ingredients

• 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes, divided
• 1/2 lb chicken-apple sausage, meat removed from casing
• 1 (16 ounce) package frozen peas and carrots, divided
• 1 medium onion, minced
• 1 (16 ounce) package refrigerated biscuit dough

Instructions

1. Divide the mashed potatoes in half, returning one half to the bag to refreeze, thaw the remaining half and set aside.

2. Thaw and drain 1/2 bag (about 8 oz.) of the peas and carrots, and place in a medium bowl.

3. Over medium heat cook the sausage (the meat having been removed from the casing) and the onion in a nonstick skillet, stirring, until the sausage is browned and the onions are translucent, about 8 minutes. Drain off the grease and pour the meat-onion mix into a large bowl, set aside.

4. In the same pan, with any residual grease left in the pan, cook the peas and carrots for another 2 minutes.

5. Pour the peas and carrots into the meat mixture, then fold in the thawed (10 ounces portion) of the mashed potatoes.

6. With a rolling pin, roll out the biscuit dough and cut into 12 (3-inch) rounds.

7. Preheat oven to 350F degrees.

8. Put a generous tablespoonful of the filling in the center of each round, brush the edges with water, and fold in half. Seal the edges with a fork. Cut 2 small slits in the top of each meat pie.

9. Put the mini-pies on an un-greased baking sheet and bake for 15 minutes until they are golden brown. Remove, let cool slightly, and serve.