Vegetable Pot Pie With Parmesan Black Pepper Biscuits
Vegetable pot pie is a classic comfort food that is perfect for a cozy dinner on a cold night. This recipe takes the traditional pot pie and adds a twist with the addition of Parmesan black pepper biscuits. The combination of savory vegetables and fluffy biscuits is sure to please your taste buds.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 6 tablespoons unsalted butter, cold and cut into small pieces
- 1/2 cup buttermilk
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 3 tablespoons all-purpose flour
- 1 1/2 cups vegetable broth
- 1/2 cup milk
- Salt and pepper to taste
Instructions:
1. Preheat oven to 375 degrees F.
2. In a large bowl, whisk together flour, Parmesan cheese, baking powder, salt, black pepper, garlic powder, and onion powder. Add cold butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
3. Add buttermilk and stir until just combined. Turn out dough onto a floured surface and knead gently until it comes together. Roll out to 1/2 inch thickness and use a biscuit cutter or round cookie cutter to cut out biscuits. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown.
4. While the biscuits are baking, heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until softened, about 5 minutes. Add carrots, celery, peas, corn, thyme, and rosemary and stir to combine. Cook for 5 minutes or until vegetables are slightly softened.
5. Sprinkle flour over the vegetables and stir until coated. Slowly pour in vegetable broth and milk, stirring constantly. Cook until mixture thickens, about 5-7 minutes. Season with salt and pepper to taste.
6. Pour vegetable mixture into a 9-inch pie dish. Top with baked biscuits and return to oven for 10-12 minutes or until biscuits are slightly browned.
Tips:
- You can use any combination of vegetables you like in this recipe. Try adding mushrooms, green beans, or bell peppers for a different flavor.
- If you don't have buttermilk, you can easily make your own by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let sit for 5 minutes before using.
- Make sure your butter is cold when making the biscuits. This will ensure that they are flaky and tender.
Conclusion:
This vegetable pot pie with Parmesan black pepper biscuits is a delicious and comforting meal that is perfect for a cozy night in. The combination of savory vegetables and fluffy biscuits is sure to please your taste buds. Try this recipe out for yourself and let us know what you think!
