Moosewood Homespun Pot Pie

"A great warm weather pot pie for vegetable lovers! From Moosewood Restaurant New Classics Cookbook."
 
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photo by alvinakatz photo by alvinakatz
photo by alvinakatz
Ready In:
1hr 25mins
Ingredients:
26
Serves:
6
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ingredients

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directions

  • Preheat oven to 400.
  • Lightly oil a 9 x 13 casserole dish.
  • Warm the oil in a large pot, add onions & garlic, cover and cook on medium heat for 10 to 12 min, stirring occasionally. Add the salt, thyme, marjoram, shrooms and mustard. Cook till the shrooms start to release their juices, about 5 minutes.
  • Add the sweet potatoes, white potatoes, parsnips, black pepper and water, bring to a boil. Reduce heat, cover and simmer for 15 - 20 min, until the vegetables are tender. Stir the dissolved corn starch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce and salt. Pour the vegetables into the prepared dish and set aside.
  • In a mixing bowl, sift together flour, salt, baking powder and baking soda. In a separate bowl mix together the melted butter and buttermilk or yogurt. Combine the wet and dry ingredients in as few strokes as possible to make a soft dough. Drop the biscuit batter over the vegetables in the casserole dish in six equal mounds. Sprinkle the dill over the biscuits.
  • Bake for 25 to 30 minutes or until a knife inserted into the center of a biscuit comes out clean. Serve immediately.

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Reviews

  1. Spencer #2
    Delicious comfort food. This is a very versatile recipe that allows you to use whatever vegetables you have from the garden or the farm market. I always have trouble with thickeners but this thickened perfectly and the texture could not have been better. This is one of the few recipes I make that are good enough to put in the "Make for Guests" file.
     
  2. Lucky in Bayview
    Mmmm...really delicious. Mine had had a lot more gravy compared to the photo. My only change was to add fresh green beans. I may add another cup of mushrooms next time. Loved the biscuit topping. This meal even please my meat loving husband. I made the filling a couple days before assembling and think I would do that again, just to let the flavors develop. Thanks for posting the recipe.
     
  3. likestocooklovestoe
    This was a great recipe - the chopping and prep is worth it. As written, the recipe is mild - if you want more flavor, add more mustard or soy. We especially loved the biscuit topping.
     
  4. Renee B.
    My sister-in-law made this for dinner and omg it was delicious!
     
  5. Arthriticjoe
    Wonderful recipe!!!!! My new favorite.
     
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Tweaks

  1. ranch-girl
    Excellent! I used frozen mixed veggies (corn, carrots, peas, green beans), plus mushrooms, onion, garlic, and potatoes. I also added a block of cubed tofu for protein. The biscuit topping is delicious. I used half whole wheat flour and extra virgin olive oil instead of butter. This was popular with the whole family.
     
  2. Teddys Mommy
    Can I give this 10 stars? We LOVED it. We thought it was a bit more like a stew with built in biscuits which was great with us. I added the optional parsnips, and I only had 2 cups of sliced button mushrooms so I added 1 1/2 cups sliced portabella mushrooms which gave it a flavor almost like beef stew!! YUMMY! I also used chicken stock instead of water, and topped the biscuits with rosemary rather than dill (we don't care for dill) it was done baking in around 28 minutes. Positively stellar! I can't say enough! It was a bit of time to make on a work night, we had dinner at around 7:30pm (we usually eat by 5 or 6 pm) but well worth it.
     

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