beef pot pie with drop biscuits

Ingredients beef pot pie with drop biscuits

1 lb beef boneless chuck cut into 1/2" pieces
1 tbsp shortening
3 tbsp margarine
1 1/2 cup hot water
1 tbsp instant beef bouillon
1 tsp worcestershire sauce
1/2 tsp dried thyme leaves
1/4 tsp each salt & pepper
12 oz mixed vegetables of your choosing.
1/2 cup cold water
3 tbsp gluten-free biscuit mix
1 cup non-dairy sour cream
1 cup gluten-free biscuit mix

how to make beef pot pie with drop biscuits

Brown beef in shortening in skillet; remove beef.

Add margarine, hot water, beef bouillon, worcestershire sauce, thyme, salt, pepper, mixed vegetables, & beef to skillet.

Heat to boiling; reduce heat. Cover & simmer 30 minutes.

Heat oven to 450°F.

Prepare biscuits by mixing sour cream & 1 cup biscuit mix; adding baking mix slowly until reach drop biscuit consistency. Then set aside.

Mix cold water & 3 tbsp baking mix until smooth. Gradually stir into beef mixture. Heat to boiling, stirring constantly; boil & stir 1 minute.

Pour into 1 1/2 qt casserole dish. Drop biscuit dough over top by spoonful.

Bake for 12-14 minutes or until biscuits are golden brown.