Vegetarian Pot Pie with Cracked Black Pepper Biscuit

Directions

To Make the Vegetable Filling:

1. Preheat oven to 375 degrees. Peel and cut butternut squash, carrots and rutabaga into ¼-inch cubes. Toss with 1 tablespoon olive oil and spread onto a baking tray in a single layer. Roast until vegetables are tender, 15 to 20 minutes.
2. In a large pot or skillet with deep sides, heat remaining 1 tablespoon olive oil and butter over medium-low heat. Mince shallot, add to pan and cook for 3 to 4 minutes.
3. To the shallots, add the white wine, rosemary, sage, sea salt and white pepper, along with the roasted vegetables. Stir and cook for 4 minutes.
4. Stir in peas and flour. Cook for 1 minute then add the vegetable broth. Continue to cook, stirring often, until the filling has thickened, 6 to 8 minutes. Divide the filling into four oven-safe soup bowls, or pour into a 9-x-9-inch baking pan.

 

To Make the Biscuit Topping:
 

1. In a bowl, combine flour, baking powder and sea salt. Add olive oil and with your fingers, work olive oil into flour until mixture looks crumbly.
2. Pour in milk and add ½ cup shredded cheese. Stir until dough comes together. Divide dough into 4 pieces and pat each into a ½-inch thick circle. Place biscuits on top of filling and sprinkle with remaining cheese.

 

To Make the Pot Pie:

1. Bake pot pies at 375 degrees for 20 to 25 minutes until biscuits are golden and filling is bubbling. Serve while hot.

 

 

RECIPE TIPS:

Use ¼ cup Frontier Co-op Vegetable Broth Powder with 2 cups water.

To make vegan, replace the butter in the filling with olive oil. Leave the cheese out of the biscuits, and sub in your favorite non-dairy milk.