Weight Watchers Biscuit Pot Pie Recipe

• 1 tbsp. plus 1 teaspoon butter
• 1 c. each diced onions and sliced mushrooms
• 1 tbsp. plus 1 1/2 teaspoon all purpose flour
• 1 c. canned ready to serve beef broth
• 1/4 c. dry red table wine
• 1 c. sliced carrots
• 3/4 c. frzn peas
• 1/2 pound cooked grnd beef
• Dash each salt and pepper
• 4 ready to bake refrigerated buttermilk flaky biscuits (1 ounce. each)

1. Preheat oven to 450 degrees.
2. In 10 inch nonstick skillet heat butter; add in onions and mushrooms and saute/fry over medium high heat till onions are softened, about 2 min.
3. Sprinkle flour over vegetables and stir to combine; cook, stirring constantly, for 1 minute.
4. Stir in broth and wine and cook, stirring constantly, till mix comes to a boil; cook 1 minute longer.
5. Add in carrots and peas and stir.
6. Reduce heat to low; let simmer for 3 min.
7. Add in beef, salt, and pepper and cook for 1 minute.
8. Transfer beef mix to 1 qt casserole; top with biscuits.
9. Bake till biscuits are golden brown, 8 to 10 min.
10. Makes 4 servings.
11. Exchanges: 1 F; 2 P; 1 1/2 V; 1 1/2 B; 25 OPT.

butter, onions, flour, beef broth, wine, carrots, frzn peas, beef, salt, ready

Taken from cookeatshare.com/recipes/weight-watchers-biscuit-pot-pie-18077 (may not work)