Yield: 4 Servings | Serving Size: 1 biscuit and 1 cup pot pie

A bowl of Elk Pot Pie with an herb biscuit.

Ingredients:

Pot Pie

3/4-pound elk steak, cut into small cube

1/4 cup whole wheat flour

2 1/4 cups low sodium beef broth

2 cups frozen mixed vegetables

1 1/2 Tablespoons dried thyme

1 1/2 teaspoons dried rosemary

2 Tablespoons fresh parsley, chopped

 

Bisicuits

1 cup whole wheat flour

2 teaspoons baking powder

1/4 teaspoon salt

1 Tablespoon dried thyme

2 teaspoons dried rosemary

2 Tablespoons COLD unsalted butter, cut into small cubes

1/2 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 is in the 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 1/2 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!

 

Nutrition Facts: Servings: 4, Serving Size: 1 biscuit and 1 cup pot pie
Amount per serving: Calories 400, Total Fat 10g, Saturated Fat 5g, Trans Fat 0g, Cholesterol 80mg, Sodium 570mg, Total Carbohydrate 43g, Dietary Fiber 5g, Total Sugars 5g (Incl. 0g Added Sugars), Protein 36g

 

Elk Pot Pie with Herb BiscuitsPrintable Recipe PDF