1-pot: Mushroom & Veal Pot Pie

LIGHT BISCUIT TOPPING
1 1/4 c All-purpose flour
1 tb Fresh parsley, chopped
2 ts Baking powder
3/4 ts Baking soda
pn Salt
pn Pepper
3 tb Butter, cold
3/4 c Plain low-fat yogurt

Trim veal; cut into bite-size pieces. In plastic bag, combine flour
with salt and half of the pepper. toss veal in flour mixture, in
batches if necessary.

In large, deep nonstick skillet, heat half of the oil over medium-high
heat; brown meat in batches, adding remaining oil as necessary.
Transfer to plate; set aside.

Stir onion, garlic, carrots, mushrooms, sage and 1 tb water into
skillet; cook, stirring, for about 7 minutes or until golden and
moisture is evaporated. Stir in 2/3 cup water, stock, vermouth,
tomato paste, Worcestershire, remaining pepper and reserved meat.
bring to boil; reduce heat and simmer, covered, stirring
occasionally, for 1 hour. Uncover; cook for about 15 minutes or until
meat is tender and sauce is thickened. Stir in peas; let cool. Pour
into 8-inch square baking dish.

[Can be made ahead, covered and refrigerated up to 1 day. Let stand
at room temperature for 30 minutes before baking.]

Light Biscuit Topping: In large bowl, stir together flour, parsley,
baking powder, baking soda, salt and pepper; cut in butter until
mixture resembles coarse crumbs. Add yogurt all at once; stir with
fork to make soft, slightly sticky dough.

On lightly floured surface, gently knead dough 8 times or until
smooth. Gently pat out dough into 8-inch square. Cut into 16 equal
squares. Place over veal mixture in 4 rows. Bake in 450F 230C oven
for 25-30 minutes or until bubbly, crust is golden and biscuits are
cooked underneath when gently lifted.

Serve with sauted zucchini

4 servings for $16.70CDN [Nov 95]