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Easy Vegetable Pot Pie With Biscuit Topping taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Vegetable Pot Pie with Biscuit ToppingCathy Roma

This hearty vegetable pot pie with fluffy biscuit topping blends tender veggies in a rich sauce, creating a comforting and flavorful meal perfect for family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 420 kcal

Ingredients
  

All Ingredients

  • 2 tablespoons unsalted butter for sauté base
  • 1 medium onion diced
  • 3 carrots peeled and sliced
  • 3 parsnips sliced
  • 3 medium Yukon Gold potatoes peeled and diced
  • 8 ounces mushrooms sliced
  • 2 cloves garlic minced
  • kosher salt to taste
  • pepper to taste
  • ⅓ cup all-purpose flour for thickening
  • 1 ½ cups vegetable stock
  • 1 ½ tablespoons soy sauce for umami
  • 2 cups whole milk
  • 2 cups peas fresh or frozen
  • ¼ cup fresh parsley minced
  • 1 tablespoon thyme minced fresh
  • 2 ½ cups all-purpose flour biscuit topping
  • 1 tablespoon baking powder biscuit topping
  • 1 teaspoon kosher salt biscuit topping
  • 2 teaspoons minced fresh herbs parsley and thyme for biscuit topping
  • 4 ounces unsalted butter cold, chopped (biscuit topping)
  • 1 cup heavy cream for biscuit topping
  • 1 ½ tablespoons melted butter for brushing biscuit topping

Instructions
 

Instructions

  • Set your oven to preheat at 375°F (190°C). You gotta get it hot and ready while you handle the filling.
  • Melt 2 tablespoons of unsalted butter over medium heat in a large pot. Watch it bubble gently before adding your veggies.
  • Toss in the diced onion, sliced carrots, sliced parsnips, diced potatoes, and sliced mushrooms. Sauté them about 7-10 minutes until they start softening just right.
    1 medium onion, 3 carrots, 3 parsnips, 3 medium Yukon Gold potatoes, 8 ounces mushrooms
  • Stir in minced garlic and cook a minute more till fragrant. Season with kosher salt and pepper to taste.
    2 cloves garlic, kosher salt, pepper
  • Sprinkle ⅓ cup all-purpose flour over the veggies, stirring constantly so the flour cooks and coats everything evenly for about 2 minutes.
    ⅓ cup all-purpose flour
  • Gradually pour in the 1 ½ cups vegetable stock, stirring so it thickens up nicely. Once it’s simmering, transfer this veggie filling to a baking dish.
    1 ½ cups vegetable stock
  • Get your biscuit dough ready using the flour, baking powder, salt, herbs, cold butter, and heavy cream. Spread it over the veggie filling, brush on the melted butter, and bake around 25-30 minutes until golden brown and cooked through. Let it cool a few minutes before serving.
    2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, 2 teaspoons minced fresh herbs, 4 ounces unsalted butter, 1 cup heavy cream, 1 ½ tablespoons melted butter

Notes

Use pre-cut veggies like baby carrots and pre-sliced mushrooms to save chopping time. Make biscuit dough a day ahead and refrigerate. Slow release pressure cook to keep veggie texture perfect. Store leftovers airtight in fridge for 3-4 days or freeze separately.