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Oxmoor House Photo by: Oxmoor House

Vegetable Pot Pie with Parmesan-Black Pepper Biscuits

Leaving out the chicken doesn’t make this dish any less filling or tasty. The medley of vegetables topped with a fluffy and savory biscuit create phenomenal flavors and will appease every one in your family.

Oxmoor House SEPTEMBER 2012

  • Yield: 8 servings (serving size: about 1 1/2 cups filling and 1 biscuit)

Ingredients

  • Filling:
  • 2 tablespoons olive oil, divided
  • 2 cups diced peeled baking potato (8 ounces)
  • 1 1/4 cups diced carrot (3 carrots)
  • 1 cup diced parsnip (2 parsnips)
  • 3/4 cup chopped celery (3 stalks)
  • 2 (8-ounce) packages presliced cremini mushrooms
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • Cooking spray
  • 2 1/2 tablespoons all-purpose flour
  • 1 1/2 cups 1% low-fat milk
  • 3/4 cup organic vegetable broth
  • 2 cups frozen petite green peas
  • 1 1/2 tablespoons chopped fresh thyme
  • 1 (16-ounce) package frozen pearl onions
  • Biscuit topping:
  • 7.5 ounces all-purpose flour (about 1 2/3 cups)
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 1/2 tablespoons unsalted butter, cut into pieces
  • 2 ounces grated fresh Parmesan cheese (about 1/2 cup)
  • 3 tablespoons chopped fresh chives
  • 1 cup low-fat buttermilk

Preparation

1. To prepare filling, heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add potato and next 6 ingredients (through black pepper); sauté 5 minutes. Add garlic; sauté 1 minute. Coat a 5-quart electric slow cooker with cooking spray. Transfer vegetable mixture to slow cooker.

2. Heat remaining 1 1/2 tablespoons oil in pan over medium-high heat. Add 2 1/2 tablespoons flour, stirring with a whisk. Cook 1 minute, whisking constantly. Gradually add milk and broth, stirring with a whisk. Cook over medium heat 3 minutes or until thick and bubbly, stirring constantly with whisk. Pour sauce into slow cooker. Stir in peas, thyme, and onions. Cover and cook on LOW for 3 1/2 hours or until vegetables are tender.

3. To make biscuit topping, weigh or lightly spoon 7.5 ounces flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through black pepper) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and chives. Add buttermilk, stirring just until moist.

4. Increase slow cooker heat to HIGH. Drop biscuits onto filling in 8 equal mounds. Cover and cook on HIGH for 1 hour and 15 minutes or until biscuits are done. Uncover and let stand 5 minutes before serving.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 346
  • Calories from fat: 0.0%
  • Fat: 12.7g
  • Saturated fat: 6g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1g
  • Protein: 11.9g
  • Carbohydrate: 48.2g
  • Fiber: 5.4g
  • Cholesterol: 25mg
  • Iron: 2.8mg
  • Sodium: 606mg
  • Calcium: 243mg
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Vegetable Pot Pie with Parmesan-Black Pepper Biscuits recipe

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