Vegetable Pot Pie With Parmesan-Black Pepper Biscui

Name: Vegetable Pot Pie With Parmesan-Black Pepper Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling:; 2 tablespoons olive oil, divided; 2 cups diced peeled baking potato (8 ounces); 1 1/4 cups diced carrot (3 carrots); 1 cup diced parsnip (2 parsnips); 3/4 cup chopped celery (3 stalks); 2 (8-ounce) packages presliced cremini mushrooms; 1/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 garlic cloves, minced; Cooking spray; 2 1/2 tablespoons all-purpose flour; 1 1/2 cups 1% low-fat milk; 3/4 cup organic vegetable broth; 2 cups frozen petite green peas; 1 1/2 tablespoons chopped fresh thyme; 1 (16-ounce) package frozen pearl onions; Biscuit topping:; 7.5 ounces all-purpose flour (about 1 2/3 cups); 1 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 1/8 teaspoon salt; 1 teaspoon freshly ground black pepper; 4 1/2 tablespoons unsalted butter, cut into pieces; 2 ounces grated fresh Parmesan cheese (about 1/2 cup); 3 tablespoons chopped fresh chives; 1 cup low-fat buttermilk

Servings: persons

Filling:
2 tablespoons olive oil, divided
2 cups diced peeled baking potato (8 ounces)
1 1/4 cups diced carrot (3 carrots)
1 cup diced parsnip (2 parsnips)
3/4 cup chopped celery (3 stalks)
2 (8-ounce) packages presliced cremini mushrooms
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
Cooking spray
2 1/2 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk
3/4 cup organic vegetable broth
2 cups frozen petite green peas
1 1/2 tablespoons chopped fresh thyme
1 (16-ounce) package frozen pearl onions
Biscuit topping:
7.5 ounces all-purpose flour (about 1 2/3 cups)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon freshly ground black pepper
4 1/2 tablespoons unsalted butter, cut into pieces
2 ounces grated fresh Parmesan cheese (about 1/2 cup)
3 tablespoons chopped fresh chives
1 cup low-fat buttermilk

1
To prepare filling, heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add potato and next 6 ingredients (through black pepper); saute 5 minutes. Add garlic; saute 1 minute. Coat a 5-quart electric slow cooker with cooking spray. Transfer vegetable mixture to slow cooker.
2
Heat remaining 1 1/2 tablespoons oil in pan over medium-high heat. Add 2 1/2 tablespoons flour, stirring with a whisk. Cook 1 minute, whisking constantly. Gradually add milk and broth, stirring with a whisk. Cook over medium heat 3 minutes or until thick and bubbly, stirring constantly with whisk. Pour sauce into slow cooker. Stir in peas, thyme, and onions. Cover and cook on LOW for 3 1/2 hours or until vegetables are tender.
3
To make biscuit topping, weigh or lightly spoon 5 ounces flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through black pepper) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and chives. Add buttermilk, stirring just until moist.
4
Increase slow cooker heat to HIGH. Drop biscuits onto filling in 8 equal mounds. Cover and cook on HIGH for 1 hour and 15 minutes or until biscuits are done. Uncover and let stand 5 minutes before serving.
5
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6
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1265

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Filling:, 2 tablespoons olive oil, divided, 2 cups diced peeled baking potato (8 ounces), 1 1/4 cups diced carrot (3 carrots), and more.

Yes, Vegetable Pot Pie With Parmesan-Black Pepper Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegetable Pot Pie With Parmesan-Black Pepper Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions