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Macro Friendly Beef Pot Pie
- 1 cup yellow onion chopped
- 1 clove garlic minced
- 1 pound extra lean ground beef 96/4
- 1/3 pound carrot chips cut into small pieces
- 1/2 teaspoon dried thyme leaves
- salt & pepper to taste
- 2 tablespoons all purpose flour
- 2 cups Beef Consomme I use 1 can campbell's and top it off the remaining amount with beef broth or water
- 1 teaspoon Worcestershire sauce
- 1 cup frozen peas
- 2 cups bisquick baking mix
- 3/4 cup nonfat milk I used fairlife
- 3 tablespoons fresh parsley chopped
- Preheat oven to 450 degrees F. Spray a large nonstick (oven safe!) skillet with cooking spray and place over medium heat. Add onion, garlic, beef, carrots, dried thyme, salt and pepper. Break apart the beef as it cooks. After 5-7 minutes, beef should be thoroughly cooked, onions should be tender and carrots should be crisp-tender.
- Stir in all purpose flour and cook 2 minutes. Add in beef consomme and Worcestershire sauce. Bring to boil, then reduce to simmer to thicken. Stir in frozen peas. Cook until carrots are tender, another 5 minutes or so.
- In a medium sized bowl, stir bisquick together with milk to form thick batter.
- Remove pan of beef pot pie from the heat and dollop the top with biscuit mix. Spread as evenly across as much of the beef pot pie as possible. (This will get a little tricky, but I promise it will bake up beautifully!)
- Bake 8-10 minutes or until the biscuit has doubled in size and is golden in color. Remove from oven and top with chopped parsley, if desired.
- Divide into four even portions and serve.