Beef Pot Pie
|Title:||Beef Pot Pie|
1/2 cup all-purpose flour
1/4 cup nonfat dry milk
1 teaspoon dry mustard
1 cup water
1 tablespoon Worcestershire sauce
1 (10.5 ounce) can beef broth
1 pound ultra-lean ground beef
1 cup onion, chopped
1 tablespoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1 (16 ounce) package frozen peas, carrots and potatoes, thawed
1 jar sliced mushrooms, drained
1 (4.5 ounce) can refrigerated biscuits
Preheat oven to 400 degrees F.
Combine first three ingredients in a large bowl, and stir well. Gradually add water, Worcestershire sauce, and broth, stirring with a whisk until blended; set aside.
Cook beef and onion in a large saucepan coated with cooking spray over medium-high heat until browned, stirring to crumble. Drain well; return meat mixture to pan. Add parsley and next 5 ingredients; stir well. Add broth mixture; cook over medium heat 15 minutes or until thick, stirring constantly.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Carefully split uncooked biscuits in half horizontally; place biscuit halves over meat mixture. Bake at 400 degrees F for 10 minutes or until biscuits are lightly browned.
Serving size: about 1 cup beef mixture and 2 biscuit halves - 6 WW points per serving