Veggie Pot Pie with Biscuit Crust
I made this dish last night and it turned out so well that I want to record it for future use. I used two recipes as the base for making the dish, one for the filling and one for the topping. I changed up the ingredients for the filling, but utilized the instructions from the first recipe, and followed the biscuit topping from the second pretty much to the letter.
The recipe that follows makes a double batch of filling so that you can freeze half and have an easy dinner for another night. The biscuit topping recipe is for only one batch.
Veggie Pot Pie with Biscuit Topping
4 cups mushrooms, sliced
1 butternut squash peeled, cored and cubed
3 cups fingerling potatoes, chopped into bite sized pieces
1 celeriac root, peels and cubed
1 medium sized yellow onion, large dice
4 cloves garlic, rough mince
1 leek, sliced into 1/2 inch rounds
4 carrots, sliced
4 sprigs fresh thyme, or about 1 tbsp dry
1 sprig fresh rosemary, or about 1 tbsp dry
10oz frozen peas
1 can butter beans
2 tbsp olive oil
1 tbsp butter
6 tbsp cornstarch
4 tbsp soy sauce
6 cups vegetable broth
9 ounces all-purpose flour, (about 2 cups, spooned; 250g)
1 ounce sugar (about 2 tablespoons; 30g)
1 tablespoon baking powder
1 1/2 teaspoons (6g) kosher salt; for table salt, use about half as much by volume or the same weight
8 ounces cold unsalted butter (16 tablespoons; 230g), cut into 1/2-inch cubes
8 ounces whole milk with juice of 1 lemon squeezed into it (1 cup) straight from fridge
Prep all Filling ingredients
Heat oil in a large skillet or saucepan. Cook onions, mushrooms, leek, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, celeriac root, and butternut squash. Add thyme and rosemary. Stir until all ingredients are evenly mixed and then add vegetable broth. Give it a stir and bring to a boil, then turn down to a simmer.
Cook until vegetables are barely tender, about 3-5 minutes.
Meanwhile, In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes. Turn off heat.
Preheat Oven to 400°F (200°C) and adjust top oven rack to middle position.
Make Biscuit topping: In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter is broken up into small pieces, like cereal flakes / are the size of peas. Do this quickly so that the butter doesn’t actually melt. Stir in milk + Lemon mixture with a flexible spatula until dough just comes together.
Fill 8x8” oven pan with half of the filling, half of the butter beans and half of the peas and give it a stir. Then drop the thick dough in 1-tablespoon portions over prepared filling. Make sure to cover the whole pan!
Bake for about 30 minutes or until the whole crust is a nice deep golden brown
Once pot pie is out of the oven, let it set for 30 minutes before eating!
Freeze second half of filling, don’t forget to add the rest of the beans and peas!