Leftover roast pot pie

4 tablespoons CriscoPotatoes1/2 to 1 onion1 or 2 cups leftover roast1 can mixed peas and carrotsLeftover brown gravy or 1 package brown gravy mix1 cup water1 or 2 cans canned biscuitsMelt Crisco in a 12-inch cast-iron skillet.Dice enough potatoes to cover bottom of skillet. Dice onion and brown together until tender. Chop about 1 or 2 cups leftover roast and place in skillet. Simmer until warm; add mixed peas and carrots. Heat thoroughly. If you have leftover brown gravy, pour this over vegetables. If not, use brown gravy mix plus 1 cup water. Heat to bubbling. Place canned biscuits on top. Put in preheated 425 degree F oven and bake until biscuits are golden.