Winter Vegetable Pot Pie With Cheddar-Biscuit Topping

Recipe by Chef mariajane
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • FOR THE VEGETABLE FILLING
  • 4 -5
    medium carrots, peeled, halved lengthwise, and cut into 3/4 -inch chunks
  • 1 12
    lbs button mushrooms, trimmed and halved, quartered if large
  • 1 12
    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
  • 14
  • 34
    teaspoon dried thyme
  • coarse salt and pepper
  • 3
    cups canned reduced-sodium vegetable broth
  • 12
  • 2
    tablespoons cornstarch dissolved in 1/2 cup water
  • FOR THE CHEDDAR-BISCUIT TOPPING
  • 2 - 2 14
    cups all-purpose flour, plus more for work surface
  • 2 14
    teaspoons baking powder
  • 34
    teaspoon baking soda
  • 14
    teaspoon .ground pepper
  • 6
    tablespoons . cold unsalted butter, cut into small pieces
  • 34
  • 34
    cup shredded cheddar cheese
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DIRECTIONS

  • 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.
  • 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.
  • 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.
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