Yield: [4 servings] / Serving Size: 1 biscuit and 1 cup pot pie
Ingredients:
Directions:
Ingredients:
Pot Pie
¾ pound elk steak, cut into small cubes
¼ cup whole wheat flour
2¼ cups low sodium beef broth
2 cups frozen mixed vegetables
1½ Tablespoons dried thyme
1½ teaspoons dried rosemary
2 Tablespoons fresh parsley, chopped
Biscuits
1 cup whole wheat flour
2 teaspoons baking powder
¼ teaspoon salt
1 Tablespoon dried thyme
2 teaspoons dried rosemary
2 Tablespoons COLD unsalted butter, cut into small cubes
½ cup nonfat milk
Directions:
1. Preheat oven to 350° F.
2. Heat olive oil over medium heat in oven safe sauté pan. Toss meat with flour, add to pan, and cook until brown, about 10 minutes.
3. Add broth, thyme, and rosemary, and simmer until liquid has reduced by half.
4. Stir in vegetables, return to a simmer, and put into oven for 25 minutes.
5. While pot pie is in oven, combine first five ingredients for biscuits in a bowl. Add butter and cut into flour mixture using a fork. Add milk. Stir just until dough comes together and forms a ball. Turn out onto counter, pat down to ½ inch and cut into four biscuits. Bake in oven for 12-14 minutes until golden brown.
6. Once pot pie and biscuits have been removed from the oven, serve one cup of pot pie over a biscuit and enjoy!
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
- Low in:
- Added sugar
- Total fat
- Trans fat
- Sodium
- High in:
- At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
- Whole grains (if the recipe contains grains)
Recipes must also:
- Use low cost, readily available ingredients
- Be able to be prepared relatively quickly
For the full set of criteria, click here.