Name: Vegetable Pot Pie with Biscuit Topping
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Ingredients: 1 tablespoon Olive oil; 1 onion Yellow onion, diced; 2 carrots Carrots, diced small; 2 stalks Celery stalks, diced; 8 ounces Cremini mushrooms, chopped; 8 ounces Russet potato, peeled and diced small; 3 tablespoons Unsalted butter, for filling; 1/4 cup All-purpose flour, for filling; 2 cups Low-sodium vegetable broth; 1/2 cup Whole milk, for filling; 1 cup Frozen peas; 1 teaspoon Dried thyme; 3/4 teaspoon Fine salt; 1/4 teaspoon Ground black pepper; 1 1/2 cups All-purpose flour, for biscuits; 2 teaspoons Baking powder; 4 tablespoons Cold unsalted butter, for biscuits; 3/4 cup Cold buttermilk

Description

Six portions of vegetable gravy with six tender biscuit tops.

Ingredients

Scale

1 tablespoon Olive oil
1 onion Yellow onion, diced
2 carrots Carrots, diced small
2 stalks Celery stalks, diced
8 ounces Cremini mushrooms, chopped
8 ounces Russet potato, peeled and diced small
3 tablespoons Unsalted butter, for filling
1/4 cup All-purpose flour, for filling
2 cups Low-sodium vegetable broth
1/2 cup Whole milk, for filling
1 cup Frozen peas
1 teaspoon Dried thyme
3/4 teaspoon Fine salt
1/4 teaspoon Ground black pepper
1 1/2 cups All-purpose flour, for biscuits
2 teaspoons Baking powder
4 tablespoons Cold unsalted butter, for biscuits
3/4 cup Cold buttermilk

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Instructions

Heat oven to 400°F. In a large skillet, soften 1 diced onion, 2 carrots and 2 celery stalks in 1 tbsp olive oil about 5 minutes. Add 8 oz chopped mushrooms and cook until their released moisture mostly evaporates. Add 8 oz small-diced potato.
Push vegetables aside, melt 3 tbsp butter, stir in 1/4 cup filling flour and cook one minute. Gradually add 2 cups low-sodium vegetable broth and 1/2 cup milk, stirring until smooth. Add 1 tsp thyme, 1/2 tsp of the 3/4 tsp salt and 1/4 tsp pepper. Simmer about 10–15 minutes until potato is nearly tender and sauce coats a spoon. Stir in 1 cup frozen peas. Transfer hot filling to a deep 9-inch square dish on a baking sheet.
Whisk 1 1/2 cups biscuit flour with 2 tsp baking powder and remaining 1/4 tsp salt. Cut in 4 tbsp cold butter to coarse crumbs, then fold in 3/4 cup cold buttermilk just until shaggy. Drop six separated mounds over the hot filling, leaving gaps for steam. Do not spread into a sealed dough lid.
Bake at 400°F about 25–30 minutes until biscuit tops and undersides are baked, golden, and filling bubbles at edges. Rest 10 minutes; spoon six portions each with a biscuit. A kitchen test must verify depth and that central biscuit dough is fully baked.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 10 minutes, included in the total.

Untested estimate: stovetop filling about 20 minutes, oven 25–30 minutes and rest ten; oven preheat excluded.

Prep Time: 30 minutes
Chilling, resting or cooling: 10 minutes
Cook Time: 50 minutes
Category: Dinners

Nutrition

Serving Size: One sixth of a deep 9-inch square pan with one biscuit