Baked

Happy hump day! Hope your week is going smoothly.

I made a pot pie over the weekend, but added a biscuit topping as I'm not huge on the usual pie crust topping. To each his own, I guess. ;) You can pretty much use any combo of vegetables.

Vegetable Pot Pie - makes 4 small pies

1 small onion, finely chopped
2 medium carrots, finely chopped
1 large fennel bulb, finely chopped
1 lb white mushrooms, chopped
1 medium potato, diced small
1 cup frozen or fresh peas
1/4 cup scallions, finely sliced
1/4 cup parsley, finely chopped
2 tablespoons vegetable oil
2 tablespoons arrowroot powder or cornstarch
1 cup vegetable broth
1 cup milk

Preheat oven to 400f. Heat oil in a large pan over medium heat. Add onion, fennel, carrots, and cook until just soft, about 3 minutes. Add mushrooms and potato and season with salt and pepper. Cook for another 5 minutes. Sprinkle arrowroot powder or cornstarch over vegetables, stir to coat, and cook for 3 more minutes. Add broth and milk, stirring constantly to avoid lumps. Bring to a simmer and cook for another 5 minutes until mixture has thickened.  

Remove from heat and add peas, parsley and scallions, stir to coat. Spoon mixture into 4 ramekins. Top with biscuit dough (see below).

Biscuit topping

1 3/4 cups whole wheat flour
pinch of salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons unsalted butter, chilled and chopped
3/4 cup milk
1/2 cup parmesan cheese, grated
1/4 cup chives, chopped

To make biscuits:
In a large bowl, sift together flour, baking soda, baking powder and salt. Cut in chopped butter with a pastry cutter until mixture is like a coarse meal. Mix in parmesan, then add milk and chives.

Knead dough in bowl, for a few minutes. Pat out onto work surface and cut out shapes using a 2.5 inch biscuit cutter. Top each ramekin with biscuit dough. Bake for about 25 minutes, until biscuit is golden brown. 

Really easy, and sooo good. It's kind of a staple around here. If you try it out, let me know.

Have a great day!

Back soon,

janis