Winter Vegetable Pot Pie With Cheddar-Biscuit Topping Recipe

Name: Winter Vegetable Pot Pie With Cheddar-Biscuit Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE VEGETABLE FILLING; 4 -5 medium carrots, peeled, halved lengthwise, and cut into 3/4 -inch chunks; 1 1/2 lbs button mushrooms, trimmed and halved, quartered if large; 1 1/2 lbs yukon gold potatoes, cut into 1-inch chunks; 3 large parsnips, peeled, halved lenghtwise, and cut into 1-inch chunks; 1 lb leek, white and pale green parts only, sliced into 1/2 inch half-moons and washed well; 1/4 cup olive oil; 3/4 teaspoon dried thyme; coarse salt and pepper; 3 cups canned reduced-sodium vegetable broth; 1/2 cup dry red wine; 2 tablespoons cornstarch dissolved in 1/2 cup water; FOR THE CHEDDAR-BISCUIT TOPPING; 2 - 2 1/4 cups all-purpose flour, plus more for work surface; 2 1/4 teaspoons baking powder; 3/4 teaspoon baking soda; 1/4 teaspoon .ground pepper; 6 tablespoons . cold unsalted butter, cut into small pieces; 3/4 cup buttermilk; 3/4 cup shredded cheddar cheese

Servings: persons

FOR THE VEGETABLE FILLING
4 -5 medium carrots, peeled, halved lengthwise, and cut into 3/4 -inch chunks
1 1/2 lbs button mushrooms, trimmed and halved, quartered if large
1 1/2 lbs yukon gold potatoes, cut into 1-inch chunks
3 large parsnips, peeled, halved lenghtwise, and cut into 1-inch chunks
1 lb leek, white and pale green parts only, sliced into 1/2 inch half-moons and washed well
1/4 cup olive oil
3/4 teaspoon dried thyme
coarse salt and pepper
3 cups canned reduced-sodium vegetable broth
1/2 cup dry red wine
2 tablespoons cornstarch dissolved in 1/2 cup water
FOR THE CHEDDAR-BISCUIT TOPPING
2 - 2 1/4 cups all-purpose flour, plus more for work surface
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon .ground pepper
6 tablespoons . cold unsalted butter, cut into small pieces
3/4 cup buttermilk
3/4 cup shredded cheddar cheese

1
Preheat oven to 425u00b0F Make filling in a bowl, toss vegetables with oil and thyme; season generously with salt and pepper. Divide between two rimmed baking sheets. Roast 25 minutes; toss (if vegetables are sticking, sprinkle up to 1/4 cup water on each sheet). Roast until browned and tender, 20-25 minutes more. Transfer to a shallow 3-quart baking dish. Raise oven heat to 450u00b0F.
2
Meanwhile, make topping: In a large bowl, whish together 2 cups flour, baking powder, baking soda, salt and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some peas-size lunmps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more of flour.
3
In a small saucepan, bring broth and wine to a boil. Whisk in cornstarch mixture; boil 1 minute. Pour over vegetables; toss to coat. Drop small mounds of topping on vegetables; bake until brown, 15-20 minutes. Let cool 10 minutes; serve.

1108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: FOR THE VEGETABLE FILLING, 4 -5 medium carrots, peeled, halved lengthwise, and cut into 3/4 -inch chunks, 1 1/2 lbs button mushrooms, trimmed and halved, quartered if large, 1 1/2 lbs yukon gold potatoes, cut into 1-inch chunks, and more.

Yes, Winter Vegetable Pot Pie With Cheddar-Biscuit Topping 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.

Winter Vegetable Pot Pie With Cheddar-Biscuit Topping

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