Loaded with veggies, this savory vegetable pot pie is topped with flaky herb biscuits and baked in a casserole for easy serving. Chicken need not apply.
- 2 Tbsp unsalted butter
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 3 parsnips, peeled and sliced
- 3 medium yukon gold potatoes, peeled and diced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- kosher salt and pepper
- 1/3 cup AP flour
- 1 1/2 cups vegetable stock
- 1 1/2 Tbsp soy sauce
- 2 cups whole milk
- 2 cups peas, fresh or frozen
- 1/4 cup fresh parsley, minced
- 1 Tbsp fresh thyme, minced
- 2 1/2 cups AP flour
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 2 tsp fresh herbs, minced (parsley/thyme)
- 4 oz unsalted butter, chopped (very cold)
- 1 cup heavy cream
- 1 1/2 Tbsp melted butter
-
Preheat oven to 400 degrees F. Set a dutch oven or heavy bottomed pot over medium heat and melt the butter. Add the onion to the pot and saute until translucent, about 4 mins.
-
Add the carrots, parsnips, potatoes, mushrooms, and garlic to the pan. Season generously with kosher salt and pepper. Cook until vegetables are beginning to soften and mushrooms release their water, about 6-8 mins.
-
Stir in the flour and cook for 2 mins. Add the stock, soy sauce, and milk, stir well, and bring to a simmer. Cook until sauce begins to thicken, about 5 mins.
-
Stir in the peas, parsley, and thyme (wait until just before pouring it into the dish). Taste and season with salt and pepper. Grease a shallow baking dish (4 qt or 9 x 13 pan) and pour in the vegetable stew. Set aside.
-
While the stew cooks, make the biscuits. Combine the flour, baking powder, salt, and herbs in the bowl of a food processor fitted with a steel blade. Pulse a few times. Add the diced butter and pulse until you have coarse meal. (Alternatively, make the biscuits by hand. Combine the dry ingredients and cut in the cold butter with your fingertips or a pastry cutter. Stir in the cream until just combined.)
-
Add the heavy cream and pulse several times until the dough just begins to come together. Turn out on to a board or the counter and pat into a rectangle shape, about 6 x 8 inches.
-
Use a 3 inch round cutter to stamp out 6 rounds, fitting the dough back together for the last biscuit.
-
Place the biscuit rounds on top of the vegetable mixture, about an inch or so apart. Brush the tops with melted butter.
-
Bake for about 45-50 mins, until the biscuits are golden brown and the vegetable stew is hot and bubbling. Scoop into bowls and serve with a biscuit nestled on top.
- Cut your veggies to roughly the same uniform size so they cook evenly.
- Season the stew throughout the cooking process for the best flavor.
- Very cold butter (even frozen!) and cream make the flakiest, most tender biscuits.
- Don't overwork the biscuit dough. Mix or process it until it just comes together, then turn it out onto a board or the counter. Pat it lightly together (no need to roll) into a rectangle before cutting out the rounds.
- Don't add the peas and herbs to the stew until just before pouring it into the baking dish to preserve the bright flavor and green color.
- The biscuit rounds make for easy portioning and serving in a large dish, but you can definitely divide this into 6 large ramekins if you prefer individual servings.