Vegetarian Pot Pie with Cracked Black Pepper Biscuit
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Total Time: 1 hrs 30 mins
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Hands-on Time: 45 mins
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Makes: 4 servings
Ingredients
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FOR THE VEGETABLE FILLING:
1 1/2 pounds butternut squash
4 carrots
2 small rutabagas
2 tablespoons olive oil, divided
2 tablespoons unsalted butter
4 shallots
1/4 cup dry white wine
2 teaspoons Frontier Co-op Rosemary, crumbled
1 teaspoon Frontier Co-op Sage
1/2 teaspoon Frontier Co-op Sea Salt
1/2 teaspoon Frontier Co-op White Peppercorns, ground
2 cups frozen peas
1/4 cup + 2 tablespoons unbleached all-purpose flour
2 cups vegetable broth or reconstituted Frontier Co-op Vegetable Broth Powder
FOR THE BISCUITS:
2 cups unbleached all-purpose flour or whole wheat pastry flour
1 tablespoon Frontier Co-op Baking Powder
1/2 teaspoon Frontier Co-op Sea Salt
2 teaspoons Frontier Co-op Organic Black Pepper
2 cups cheddar cheese, optional
1/4 cup + 3 tablespoons olive oil
2/3 cup milk
2 cups cheddar cheese, optional
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake pot pies at 375 degrees for 20 to 25 minutes until biscuits are golden and filling is bubbling. Serve while hot.
To Make the Vegetable Filling:
To Make the Biscuit Topping:
To Make the Pot Pie:
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.
