VEGETABLE POT PIE WITH CHEDDAR BISCUIT CRUST
Steps:
- Preheat the oven to 400º. Melt 1 tablespoon butter and 1 tablespoon olive oil in a large sauté pan. Brown the leek on medium high heat. When leek is soft and turning brown, transfer it to a baking dish. Next, brown the carrots and parsnips together, adding more butter if needed. Season with salt and pepper and place them in the baking dish. Add more butter and oil, then brown the celery root. Season it with salt and pepper and add to the baking dish. Turn the heat to high, add more butter and oil, and brown the squash. Season with salt and pepper, and place in baking dish. Sauté the mushrooms and add them to baking dish. Gently mix items together. Pour in 4 cups of vegetable stock and add the marjoram. Cover with foil and bake at 400º for 30-45 minutes, until veggies are tender. While veggies bake, prepare biscuit topping. Whisk together the flour, baking powder and salt. Using a pastry blender or two knives, cut in the cubed, cold butter. You are looking for a texture that resembles coarse breadcrumbs. Add in the cream, cheese, garlic and pepper. Mix until it comes together. Turn it onto a board and knead a bit, just until you can form a ball. Roll the dough out and cut rectangles, or drop dough onto veggies, or cover whole baking dish (but leave a vent hole). Lay your biscuits on top of the vegetables and return to oven for 20-25 minutes. You are looking for the biscuits to be puffed and golden. Let the whole dish rest for 10 minutes before you serve.
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Niru Thakuri
[email protected]I can't wait to make this pot pie again!
Antonio Martines
[email protected]This pot pie is a great way to get your kids to eat their vegetables.
Bees Nees
[email protected]I served this pot pie with a side salad and it was a perfect meal.
Sufyan Baig
[email protected]This pot pie is a great meal for a cold winter day.
Patience Alexur
[email protected]I would recommend using a variety of vegetables in this pot pie. I used carrots, celery, peas, and corn.
Daniel Covaci
[email protected]This pot pie is a bit time-consuming to make, but it's worth it. The end result is a delicious and comforting meal.
Alejandra Elias-Jimenez (Ale)
[email protected]I love that this pot pie is made with a biscuit crust instead of a traditional pie crust.
Musasizzi Topha
[email protected]This pot pie is a great way to use up leftover vegetables.
Aftab Butt
[email protected]I made a few changes to the recipe and it still turned out great. I used a different type of cheese for the crust and added some extra vegetables to the filling.
Aijaz Ali
[email protected]I followed the recipe exactly and the pot pie turned out perfectly. It was so good!
Kanon Forever
[email protected]This pot pie was easy to make and tasted delicious. I would definitely recommend it.
Ethan Rowan
[email protected]I wasn't sure how I would like this pot pie, but I was pleasantly surprised. It was really good!
Ouli Goudiaby
[email protected]This recipe is a keeper! I've made it several times and it always turns out great.
Ilyassahmad Ilyassahamd
[email protected]I made this pot pie for a potluck and it was a huge success! Everyone loved it.
Mikhail Erasmus
[email protected]The flavors in this pot pie were amazing! The vegetables were cooked perfectly and the cheddar biscuit crust was the perfect finishing touch.
Ali Barua
[email protected]This vegetable pot pie was a hit with my family! The cheddar biscuit crust was flaky and delicious, and the vegetable filling was hearty and flavorful. I will definitely be making this again.