Vegetable Pot Pie with Parmesan-Black Pepper Biscuits

Name: Vegetable Pot Pie with Parmesan-Black Pepper Biscuits
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 ¼ cups diced carrot (3 carrots); 1 cup diced parsnip (2 parsnips); ¾ cup chopped celery (3 stalks); 2 (8-ounce) packages presliced cremini mushrooms; ¼ teaspoon salt; ½ teaspoon freshly ground black pepper; 2 garlic cloves, minced; Cooking spray; 2 ½ tablespoons all-purpose flour; 1 ½ cups 1% low-fat milk; ¾ cup organic vegetable broth; 2 cups frozen petite green peas; 1 ½ tablespoons chopped fresh thyme; 1 (16-ounce) package frozen pearl onions; Biscuit topping:; 7 ½ ounces all-purpose flour (about 1 2/3 cups); 1 ½ teaspoons baking powder; ¾ teaspoon baking soda; ⅛ teaspoon salt; 1 teaspoon freshly ground black pepper; 4 ½ 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

13 Ratings
9 Reviews

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.

Recipe by Oxmoor House September 2012

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:

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

Nutrition Info

Directions

Step 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.

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Step 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.
Step 3
To make biscuit topping, weigh or lightly spoon 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.
Step 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.

Chef's Notes

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.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

Per Serving:

346 calories; fat 12.7g; saturated fat 6g; mono fat 4.8g; poly fat 1g; protein 11.9g; carbohydrates 48.2g; fiber 5.4g; cholesterol 25mg; iron 2.8mg; sodium 606mg; calcium 243mg.

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Sonali

12/26/2016

What a stellar recipe! I definitely took the other reviewers' advice and made some changes. First I made the sauce (using water instead of broth because that's all I had) and flavored it with 3/4 tsp salt, 3/4 tsp pepper, 1 tbsp garlic, and 1.5 tsp dried thyme leaves (because it was all I had). I also used 2.5 tbs butter instead of oil for the roux. I cooked the sauce until it was thick enough to coat the back of a spoon. Then I put all the chopped veggies (raw) into a 9 x 13 pan, poured the sauce on top, and baked at 350 degrees F for about 45 min. The veggies were tender and the sauce was thick. Then I pulled it out, topped with the biscuit mix, and baked another 30 min at 350 degrees F. Pro tip: freeze your butter and grate on a box grater before folding into your dry ingredients for the biscuits. Then add your buttermilk as normal. This yields flakier biscuits!!

Lisajane

09/21/2016

I doubled the salt in this recipe but made it as written otherwise. I really liked the flavor but you really can't beat a browned more crunchy crust like you would get from baking. I'm not sure it was worth all the time I had to put into the prep.

Beth

09/03/2016

This would be much better with some chicken, beef , or pork. Maybe even some shrimp.

AnnZimmerman

03/21/2016

Thanks to everybody for their suggestions. I spiced this up with basil, thyme and bay leaves. I was short of time so I made this in the oven (45 minutes at 325) and used cans of cream of mushroom and cream of celery diluted with just enough milk to make a reasonably thick sauce (warmed in the microwave). Then 20 minutes at 425 for the biscuits - addressed the "browning" issue.. I think the herbs and the soup helped address the "blandness" issue. The family asked for it again - something that doesn't always happen with online veggie recipes.

diane

01/11/2015

Very delicious comfort food -- made as written, except (with the help of other reviewers) increased salt and pepper to 3/4 tsp each, and doubled the amount of garlic to increase the spice. Veggies were yummy (although not super exciting), but the sharp parmesan bite to the biscuits was a nice surprise. Simple to make in the crock pot.

scsblue

12/22/2014

Amazing....just needs a little more spice.

JSSP123

12/08/2013

I did everything on the stove except for the final step. After putting the dough on top of the vegetables, I baked it at 350 for 30 minutes until golden. The recipe is very good, but does need more salt than indicated.

SpaceGator

08/31/2013

Solid but not as flavorful as I had hoped. Also, the biscuits were pretty soft, would be better if you could brown the tops. Still, will adapt this for future use.

SCMitchell

01/21/2013

I really liked this recipe, as did my friends. It was my first Vegetarian dish I prepared when I decided to become a Vegetarian, for my group of friends. Very good flavors, and most of the work is in the preparation, the chop is always an important part of the experience. I loved this, I'll make it again.

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