Charlene Patton's Savory Beef Pot Pie & Chive Biscuits


Savory Beef Pot Pie
2 slices bacon, chopped
1 pound beef stew meat cubed
¼ cup soy flour blend
2 cups beef broth
¼ cup red currant jelly
2 tablespoons Worcestershire sauce
½ teaspoon salt
1 can (14.5 ounces) diced tomatoes
1 package (12 ounces) frozen vegetable soup mix
1 cup pearl onions
1 cup sliced mushrooms
1 cup edamame
¼ cup soy flour blend
¼ cup water

Chive Biscuits
2 cups soy flour blend
3 teaspoons baking powder
½ teaspoon salt
¼ cup snipped fresh chives
6 tablespoons margarine
1 cup soy milk


In Dutch oven cook bacon until crisp. Coat stew meat with ¼ cup soy flour blend and add beef to Dutch brown and brown meat. Add beef broth, red currant jelly, Worcestershire sauce and salt to Dutch oven; simmer for 45 minutes until beef is tender. When beef is fork tender add diced tomatoes, vegetable soup mix, pearl onions, sliced mushrooms and edamame. Cook 30 minutes or until vegetables are tender. Blend ¼ cup soy flour blend and ¼ cup water for thickening; stir into beef mixture and cook until thickened and bubbly. While beef mixture is heating prepare biscuit dough.

In large mixing bowl combine soy flour blend, baking powder and salt. Cut in margarine until mixture is blended like coarse crumbs. Stir in chives. Add soy milk and stir to blend. Pour hot beef mixture into greased 2-quart casserole. Drop biscuit dough onto hot beef mixture. Any extra dough drop onto ungreased baking sheet. Bake at 450 degrees for 10 to 12 minutes. Serves 4