1-Pot: Mushroom and Veal Pot Pie
| Yield: | 4 Servings |
| Categories: | Pastries, Veal |
| 1 | lb | Stewing veal |
| 3 | tb | All-purpose flour |
| 1/4 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | tb | Vegetable oil |
| 1 | Onion, chopped | |
| 1 | Garlic clove, minced | |
| 2 | Carrots, chopped | |
| 3 | c | Mushrooms, sliced |
| 1/2 | ts | Dried sage |
| 2 | c | Beef stock |
| 2 | tb | Dry vermouth [optl] |
| 1 | tb | Tomato paste |
| 1 | ts | Worcestershire sauce |
| 1 | c | Frozen peas |
| 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 |
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