Beefy Biscuit Pot Pie
Sunflower Crunch Salad Kit
Wine Recommendation
Sutter Home Cabernet Sauvignon
Ingredients
- 1½ lb ground beef
- ¼ cup all-purpose flour
- 3 cups low-sodium beef broth
- ½ (2.2-oz) pkg beefy onion soup mix (1 envelope)
- ½ tsp pepper
- 1 (12-oz) pkg frozen peas and carrots
- 1 (8-oz) pkg shredded mozzarella cheese
- 1 (16.3-oz) can refrigerated flaky layers biscuits
Instructions
- Preheat oven to 350°F. Cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet.
- Add flour; cook, stirring constantly, 2 minutes. Stir in broth, soup mix, and pepper; bring to a boil, reduce heat, and simmer 5 minutes or until slightly thickened. Stir in peas and carrots.
- Spoon mixture into a lightly greased 2½-quart baking dish. Sprinkle with cheese. Cut biscuits into quarters, and arrange over cheese.
- Bake 20 to 25 minutes or until biscuits are golden brown.
Side Dish Ingredients
- 2 (10.6-oz) pkg sunflower crunch salad kits
Side Dish Instructions
- Prepare salads according to package directions.
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