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    You are in: Home / Recipes / Winter Vegetable Pot Pie With Cheddar-Biscuit Topping Recipe
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    Winter Vegetable Pot Pie With Cheddar-Biscuit Topping

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    0 mins

    1 hr 30 mins

    Chef mariajane's Note:

    This is such a delicious dinner for any meal - we all love it here, and the biscuit topping is so-o-o-o-o good!!

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    Ingredients:

    Servings:

    Units: US | Metric

    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

    Directions:

    1. 1
      Preheat oven to 425°F 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 450°F.
    2. 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. 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.

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on January 21, 2010

      55

      This one was requested for a repeat performance.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Winter Vegetable Pot Pie With Cheddar-Biscuit Topping

    Serving Size: 1 (480 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 550.1
     
    Calories from Fat 198
    36%
    Total Fat 22.0 g
    33%
    Saturated Fat 8.9 g
    44%
    Cholesterol 31.7 mg
    10%
    Sodium 382.6 mg
    15%
    Total Carbohydrate 75.5 g
    25%
    Dietary Fiber 6.9 g
    27%
    Sugars 9.3 g
    37%
    Protein 12.6 g
    25%

    The following items or measurements are not included:

    parsnips

    reduced-sodium vegetable broth

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