Vegetable Pot Pie with Parmesan Drop Biscuits
TM6

Vegetable Pot Pie with Parmesan Drop Biscuits

4.7 (9 ratings)

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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