I made the most amazing Vegetable Pot Pie this week and had to share it because it was amazing! I used broccoli instead of green beans and I didn’t have vegetable stock so I used a splash of white wine, random spices, and a splash of soy sauce instead! This recipe is from here!
Vegetable Pot Pie with Parmesan-Herb Drop Biscuits
INGREDIENTS
Corn
Self-rising flour
Vegetable Both
Fresh Rosemary
Yukon Gold Potatoes
Parmesan Cheese
Yellow Onion
Green Beans
Carrots
White whine vinegar
Oil
Salt and pepper
Butter
2 1/4 cups milk
INSTRUCTIONS
1. Prep ingredients
Preheat oven to 425ºF with a rack in the upper third. Clean carrots and thinly slice them into half-moons. Trim and cut green beans . Coarsely chop ¾ cup onion. Coarsely grate all of the Parmesan on the large holes of a box grater. Peel potatoes, then cut into ½-inch pieces. Finely chop ¾ teaspoon rosemary leaves; discard stems.
2. . Cook filling
Melt 4 tablespoons of butter in a large ovenproof skillet; transfer it to a large bowl and set aside to keep warm. Heat 1 tablespoon oil in the same skillet over medium-high. Add onions, carrots, and green beans (I used broccoli!) Season with salt and pepper. Stir until vegetables are softened about 3-4 minutes.
3. Finish vegetable filling
Add potatoes, the broth, and 2 cups of water to skillet and bring to a boil. Season with salt and pepper. Stir in your corn. Whisk 3 tablespoons self-rising flour and 1 cup milk in a liquid measuring cup until smooth. Add to your skillet, then reduce heat to medium–low and simmer, stirring occasionally, until sauce is thick enough to coat back of spoon, about 5–6 minutes.
4. Prep drop biscuit dough
Meanwhile, add 1¼ cups milk and 2 teaspoons vinegar to bowl with melted butter, stirring to combine (butter will clump). Add Parmesan, chopped rosemary, 2 cups self-rising flour, and Parmesan, chopped rosemary, 2 cups self-rising flour½ teaspoon salt. Stir with a fork until just combined and there are no visible traces of flour.
5. Assemble pot pie
Use a large spoon to drop 8-10 heaping spoonfuls of the biscuit dough over vegetable filling in skillet (it won’t completely cover it!)
6. Bake & serve
Bake vegetable pot pie on upper oven rack until biscuits are golden and cooked through and potatoes are tender, about 18 minutes. Let sit for 5 minutes before serving.
It’s sooo good! Full recipe here
