![Vegetable Pot Pie with Parmesan Drop Biscuits Vegetable Pot Pie with Parmesan Drop Biscuits](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/98f3d6e0df0dcfba078f41658a645880/Derivates/d0117891dfe56ee3a68637a7794778bf1dff5d2f.jpg)
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Ingredients
Vegetable Filling
- 1 ½ oz water
- 10 oz cremini mushrooms, sliced
- 1 oz unsalted butter, cold, in 1 cube
- ½ oz extra virgin olive oil
- ½ oz soy sauce, to taste
- 4 oz yellow onions, cut into pieces
- 2 oz celery, cut into pieces
- 2 garlic cloves
- 2 oz unsalted butter, diced, plus extra to grease
- 2 oz all-purpose flour
- 1 tsp dried basil (optional)
- 6 oz broccoli florets
- 6 oz zucchini, cut into pieces (½ in.)
- 1 - 2 sprigs fresh tarragon, leaves only
- 8 oz vegetable stock
- 6 oz asparagus, cut into pieces (1 in.)
- 4 oz fresh green peas
- 8 oz carrots, cut into rounds (½ in.)
- 6 oz fresh corn kernels
- 1 tsp salt
- ½ tsp ground black pepper
Drop Biscuits
- 4 oz Parmesan cheese, cut into pieces
- 7 ½ oz all-purpose flour
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- 1 tsp sugar
- 1 tsp salt
- 4 oz unsalted butter, diced, frozen
- ½ bunch fresh chives, minced
- 8 oz buttermilk
- Nutrition
- per 1 portion
- Calories
- 1794 kJ / 428.8 kcal
- Protein
- 13.2 g
- Carbohydrates
- 36.5 g
- Fat
- 26.5 g
- Saturated fat
- 15.6 g
- Fiber
- 3 g
- Sodium
- 1139.1 mg
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