I love to bake a fresh vegetable pot pie on the weekend and munch on the leftovers until they give out mid-week. If you don’t have time to fool with a conventional piecrust, the rustic alternative of a biscuit crust provides a simple way to make a homespun classic that is hearty enough to be a one-dish meal.
1 tablespoon olive oil
1 cup onions, roughly chopped
2 cloves garlic, minced
1 ½ teaspoon kosher salt
1 tablespoon fresh thyme
1 teaspoon dried marjoram
8 ounces baby bella mushrooms, sliced
1 tablespoon Dijon mustard
2 cups potatoes, chopped
½ teaspoon black pepper
1 cup carrots, chopped
3 cups vegetable stock
3 tablespoons arrowroot or cornstarch dissolved in ½ cup cold water
1 cup green peas (fresh or frozen)
2 cups all purpose flour
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
6 tablespoons butter, melted
1 cup buttermilk
1 teaspoon fresh dill, chopped
Preheat oven to 400 degrees F. Oil a 9 x 13-inch casserole dish.
Warm olive oil in a large soup pot. Add the onions, cover, and cook on medium heat for 10 minutes. Add garlic and cook 1 additional minute. Add the salt, thyme, marjoram, mushrooms, and mustard. Cook until mushrooms just start to release their juices (from 5-7 minutes).
Add potatoes, black pepper, and vegetable stock and bring mixture to a boil. Reduce the heat, cover, and simmer for 15-18 minutes, until the vegetables are tender. Add the dissolved arrowroot mixture and stir constantly. As the broth thickens, add the peas. As soon as the peas are blanched (after 1-2 minutes), pour the vegetable mixture into the prepared casserole dish.
In a large bowl, sift flour, salt, baking powder, and baking soda together. In a separate bowl, mix the wet ingredients: melted butter and buttermilk. Combine the wet and dry ingredients with minimal stirring to produce a soft dough. Spoon the biscuit batter over the vegetables in the casserole dish in six to eight mounds. Sprinkle dill over the biscuit topping.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center biscuit of the pot pie comes out clean.
(Yields: 6-8 servings; Ready In: 90 minutes)