Oh look! Is that snow? No, hmm… Isn’t it winter? Oh, It’s 50 degrees out? Again? I just can’t help but crave wintry food, even though it is again almost 50 degrees here in Connecticut and that we have had only one snow storm requiring any shoveling what so ever. So…how about a vegetarian version of pot pie? National Pi Day is coming up on 3/14… Why not?
This dish has a lot of chopping but is really rather simple. It would make a nice sunday dinner and if you added chicken to it would pretty much be a traditional pot pie. I did use edamame instead of peas, but you could easily use peas to be more traditional. I used vegetable broth, white wine and cream flavored with thyme and hot sauce to make the cooking liquid and roasting the veggies while you prepare the cream mixture just makes sense.
The biscuits are to die for! Soft, light, flaky with cheese and herbs. I would like to thank PinchMySalt.com for her “perhaps the best biscuits ever” recipe – they very well may be the best ever!
|Vegetable Pot Pie with Herb Biscuit Crust||
- 1 Medium Onion, chopped
- 2 Large Carrots, chopped
- 2 Ribs Celery, sliced
- 4 Potatoes, cubed
- 1 C Butternut Squash, cubed
- 1 pkg Whole Crimini Mushrooms, cleaned and halved
- 1 pkg Whole White Button Mushrooms, cleaned and halved
- 1/2 c Edamame (I buy them frozen already cleaned and husked)
- 2 1/2 c Vegetable Broth
- 3/4 c White Wine
- 4 T Butter
- 6 T Flour
- 1 Clove Garlic, minced
- 1 T Hot Sauce
- 2 t Thyme, divided
- 3 t Salt, divided
- 1 t Pepper, divided
- 1/2 c Whipping Cream
- 1 Recipe Herbed Cheese Biscuits
- Oven = 400F
- In a 9 x 13″ pan place first five ingredients. Drizzle with 2 T EVOO, 1 t thyme,1 t salt and 1/2 t pepper. Toss to distribute evenly. Cover with foil and bake about 30 minutes. Uncover and bake 10 more.
- In a heavy-bottomed pot cook mushrooms over medium heat until softened and liquid evaporates. Remove to a plate and reserve. In the same pot melt the 4 T of butter. Add garlic and sauté for 30 seconds or so. Add in the flour, stir and cook for 2 minutes. Add hot sauce, and remaining thyme, salt and pepper. Add in the vegetable broth stirring constantly, mixture will thicken. Stir in wine and bring to a boil. Remove from heat and stir in whipping cream.
- Increase oven to 450F
- Add mushrooms and edamame to the baked vegetables, Top with cream/broth mixture and lay out biscuits on top. Bake for 12 – 15 Minutes until biscuits are golden brown. Let sit 5 minutes before serving.
- 2 c Flour
- 2 t Baking Powder
- 1/2 t Baking Soda
- 1 t salt
- 2 T Chopped Fresh Herbs (I used 2 t thyme and 4 t of chives)
- 4 T Butter, cut into 1/4″ cubes
- 1/2 c Shredded Cheese
- 1/2 c Sour Cream
- 1/2 c Milk
- Oven to 450F
- In a medium bowl combine the flour, baking powder, baking soda, salt and herbs. Stir to combine.
- In a small bowl combine milk and sour cream.
- Toss butter cubes into flour mixture and using your hands or a pastry blender ‘cut’ the butter into the flour until the butter is the size of small peas. Stir in the cheese.
- Add the milk / sour cream mixture into the flour / butter mixture and stir just until combined. Turn out onto a well floured surface and knead a few times with floured hands. The mixture was still sticky I used almost 1/4 c of flour on the board and the biscuit dough.
- Pat out the dough to form a 1″ thick rectangle. Cut into biscuits. I chose squares (and used a knife) but any shape cutter can be used.
- Place on a cookie sheet and bake 12 – 15 minutes, until golden brown.
Recipe Adapted from: Nicole. “Perhaps the Best Biscuits Ever.” Pinch My Salt – Food, Recipes, and Photography. 2007. Web. 15 Feb. 2012.