Parmesan Biscuit Vegetable Pot Pie

This Parmesan biscuit vegetable pot pie is a comfortable casserole, full of comforting flavors. Simpler and faster to make than a basic pot pie, this crustless model encompasses a creamy vegetable filling and a beautiful tacky biscuit topping with herbs.

In the event you’ve ever tried my Vegetarian Pot Pie, right here’s your probability to make it once more, with a straightforward twist to it. Pot pie at all times tastes superb, but it surely additionally takes a while to organize and assemble, particularly for those who make the pie crust from scratch (which I at all times advocate). So for these busy and lazy days, I made a vegetable pot pie biscuit skillet model. Equally scrumptious and half the work: a win-win!

The thought is straightforward and consists in changing the underside and prime pie crust historically utilized in a pot pie with a easy biscuit topping. These biscuits are crumbly, flaky, and loaded with herb and tacky flavors. They’re additionally simpler to organize than conventional buttermilk biscuits as you don’t have to fold the dough.

The filling substances

They’re the very same substances you’ll use in a pot pie. Right here it comes with a selection of veggies: potatoes, mushrooms, carrots, celery, peas, onions, garlic. All of the greens are then coated in a roux consisting of butter, flour, broth, and cream. Final however not least: don’t cross on the herbs and seasoning. They’re what carry up all of the flavors to the vegetable filling!

A tacky biscuit topping

The primary characteristic of this pot pie is in fact the tacky biscuit topping as an alternative of the standard backside and prime pie crust. In contrast to the standard biscuits, these drop biscuits are a breeze to organize. All of it occurs in a meals processor, and there’s no folding steps concerned. Merely scoop out the dough with a cup and drop it onto a sheet of baking paper to sit back. When the biscuits are set, place them over the filling and bake the pot pie casserole.

I ready these biscuits with shredded cheese and herbs for additional flavors. Be happy to switch the Parmesan cheese with Cheddar or Gruyère if desired.

Key steps for biscuit vegetable pot pie

• Begin by making the Parmesan biscuits. This may enable them to sit back whilst you put together the filling. To organize the biscuits, pulse all the substances in a meals processor till a moist and barely sticky dough comes collectively, then drop the dough into parts onto a baking sheet and place within the fridge.
• Then, put together the vegetable filling. I like to recommend chopping all of the greens first. Sauté them, after which put together the roux (the flour and butter combination). Observe that if utilizing a forged iron skillet, you may hold it for the remainder of the recipe.
• Now assemble the Parmesan biscuit vegetable pot pie, brush the biscuits with buttermilk (or milk), and bake!

Storing, freezing & make-ahead directions

Leftovers. The filling and the biscuits may be saved in an hermetic container for 3 to five days within the fridge. Nonetheless, so as to stop the biscuits from getting soggy, I like to recommend storing them in a separate container (gently dry the bottoms out with paper towel beforehand). You may then reassemble the casserole and heat it up in a preheated oven till heated by.

Make-ahead and freezing directions. You may as well make this casserole forward of time and freeze it. At all times hold the filling and the biscuits separated from one another, and both refrigerate for as much as 3 days earlier than baking or freeze as much as 1 month. Thaw the filling and the biscuits within the fridge in a single day earlier than assembling and baking the biscuit vegetable pot pie.

Variations to this biscuit vegetable pot pie

• Use completely different veggies. You may add some cauliflower or broccoli florets, and even diced butternut squash within the recipe. If doing so, keep in mind to take away different veggies from the recipe to maintain an inexpensive ratio between the veggies and the creamy sauce.
• Make the biscuits with shredded Cheddar or Gruyère as an alternative of Parmesan.
• Change the Parmesan biscuits with flaky buttermilk biscuits. They take somewhat bit extra time to make however the result’s definitely worth the effort!
• Make it a vegetarian pot pie, utilizing pie crust as an alternative of Parmesan biscuits. And we’re again on the conventional recipe once more!

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Print

• Writer: Delphine Fortin
• Prep Time: 45 minutes
• Cook dinner Time: 30 minutes
• Whole Time: 1 hour quarter-hour
• Yield: 8 servings 1x
• Class: Mains
• Weight loss program: Vegetarian

This Parmesan biscuit vegetable pot pie is a comfortable casserole, full of comforting flavors. Simpler and faster to make than a basic pot pie, this crustless model encompasses a creamy vegetable filling and a beautiful tacky biscuit topping with herbs.

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For the Parmesan biscuits*:

For the filling:

1. Preheat the oven to 400°F (200°C). Grease the underside and sides of a 9×13 (23×33 cm) baking dish or a 9-inch (23 cm) pie dish or oven-proof skillet.
2. For the biscuit topping. Whisk the flour, baking powder, and salt collectively in a meals processor. Add the chilly butter and pulse a number of occasions within the processor. Add the shredded Parmesan, herbs, and pulse some extra, till coarse crumbs type. Pour 1 cup (240ml) buttermilk** (reserve the remaining for brushing), after which pulse till the dough comes collectively however stays moist. If too moist, add somewhat bit extra flour ; if too dry somewhat bit extra milk, one Tablespoon at a time.
3. Utilizing a ⅓ measuring cup, scoop out the biscuits and place them on a parchment-lined baking sheet. Freeze for about 10 minutes, then switch to the fridge till prepared to make use of*.
4. For the filling. Soften the butter in a big skillet positioned over medium warmth. Add chopped carrots, onions, potatoes, and celery. Sweat greens till softened, however nonetheless have a chew to them, about 8 minutes. In the event that they begin to brown, scale back the warmth a bit. Add mushrooms, garlic, and prepare dinner for another minute. Whisk within the flour, salt, pepper, nutmeg and thyme. Slowly add the broth and cream, stirring continuously till thick, about 10 minutes. Flip off the warmth and add the peas, and stir within the remaining veggies.
5. For assembling and baking. Pour the filling into the baking dish*** and prepare the chilly biscuits on prime. Brush the tops of the biscuits with remaining 2 Tablespoons (30ml) buttermilk. Bake for 25 minutes at 400°F (200°C), after which 5-6 minutes at 425°F (220°C), till biscuits are golden on prime. Take away from the oven and permit to relaxation for five minutes earlier than serving.

Notes

* The biscuit dough may be ready prematurely. Scoop onto the ready baking sheet, cowl with plastic wrap and refrigerate for as much as 3 days.

** For do-it-yourself buttermilk, place 1 Tablespoon of recent lemon juice (or apple cider vinegar or white vinegar) in a measuring cup. Pour milk till you attain the one-cup lever, stir and let sit for five minutes. It’s prepared!

*** If utilizing a oven-proof skillet (comparable to a cast-iron skillet) you may hold the filling inside and easily prime with the biscuits. It’s much less dishes!

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