Biscuit Pot Pie


1 tbsp. plus 1 tsp. margarine
1 c. diced onions
1 c. sliced mushrooms
1 tbsp. plus 1 1/2 tsp. all-purpose
1 c. canned ready-to-serve beef broth
1/4 c. dry red table wine
1 1/2 c. sliced carrots
3/4 c. frozen peas
1 lb. cooked ground beef
Dash of salt and pepper
Buttermilk biscuits (ready to bake)


Preheat oven to 450 degrees. In 10-inch skillet, melt margarine; add onions and mushrooms and saute over medium heat until onions are soft, about 2 minutes. Sprinkle flour over vegetables and stir. Cook, stirring constantly, for 1 minute. Stir in broth and wine and cook, stirring constantly, until mixture boils, cook 1 minute longer. Add carrots and peas and stir. Reduce heat to low; let simmer for 3 minutes. Add beef, salt and pepper and cook for 1 minute. Transfer to 1-quart casserole; top with biscuits. Bake 8-10 minutes until biscuits are golden


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