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Biscuit Pot Pie

1 tablespoon plus 1 teaspoon butter
1 cup diced onions
1 cup sliced mushrooms
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1 cup canned ready to serve beef broth
1/4 cup dry red table wine
1 cup sliced carrots
3/4 cup frozen peas
1/2 pound cooked ground beef
Dash each salt and pepper
4 (1 ounce) ready to bake refrigerated buttermilk flaky biscuits

Preheat oven to 450 degrees F.

In 10-inch nonstick skillet melt butter; add onions and mushrooms and saute over medium high heat until onions are softened, about 2 minutes. Sprinkle flour over vegetables and stir to combine; cook, stirring constantly, for 1 minute. Stir in broth and wine and cook, stirring constantly, until mixture comes to a boil; 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 beef mixture to 1-quart casserole; top with biscuits. Bake until biscuits are golden, 8 to 10 minutes.

Makes 4 servings.

Exchanges: 1 F; 2 P; 1 1/2 V; 1 1/2 B; 25 OPT.