Roasted Vegetable Pot Pie With Herbed Drop Biscuit Crust

More from this source
SF Gate


Add a comment


Vegetable Filling:

1 large celery root

1 large garnet yam (about 12 ounces)

3 large carrots

1 pound Yukon Gold potatoes

1/4 cup olive oil

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

2 tablespoons unsalted butter

1 large onion, diced (about 2 cups)

3 large portobello mushrooms

1 tablespoon minced garlic

1 tablespoon chopped thyme leaves

2 teaspoons finely chopped rosemary

1/4 cup dry Marsala

6 cups vegetable stock

1 cup creme fraiche

1 tablespoon chopped sage leaves

3 tablespoons chopped parsley

Biscuit Topping:

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 tablespoons cold unsalted butter, cut into small pieces

3 tablespoons minced chives

1 1/2 cups buttermilk

Melted butter for brushing, if desired

You might also like

Lambs & Clams: Lamb & Roasted Root Vegetable Sh...
Farmgirl Gourmet
Roasted Root Vegetable Pot Pie (With Butternut...
Poor Girl Gourmet
Potato Crusted Roasted Vegetable Pot Pie
The Shiksa in the Kitchen
Roasted Root Vegetable Pot Pies
The Well-Seasoned Cook
Chicken Pot Pie With Cream Cheese And Chive Bis...
Joy The Baker
Ham And Cheese Puff Pastry Pie
Joy The Baker
Chicken Pot Pie With Corn-Bread Crust
Cristina Ferrare
Chicken Pot Pie
Pamela Salzman
Individual Turkey Pot Pies
My Baking Addiction
Chicken Pot Pie Fingers
The Naptime Chef