Vegetable Pot Pie Skillet With Cheddar Biscuit Topping Recipes
WINTER VEGETABLE POT PIE WITH CHEDDAR-BISCUIT TOPPING
This is such a delicious dinner for any meal - we all love it here, and the biscuit topping is so-o-o-o-o good!!
Provided by Chef mariajane
Categories Savory Pies
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 425°F Make filling in a bowl, toss vegetables with oil and thyme; season generously with salt and pepper. Divide between two rimmed baking sheets. Roast 25 minutes; toss (if vegetables are sticking, sprinkle up to 1/4 cup water on each sheet). Roast until browned and tender, 20-25 minutes more. Transfer to a shallow 3-quart baking dish. Raise oven heat to 450°F.
- Meanwhile, make topping: In a large bowl, whish together 2 cups flour, baking powder, baking soda, salt and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some peas-size lunmps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more of flour.
- In a small saucepan, bring broth and wine to a boil. Whisk in cornstarch mixture; boil 1 minute. Pour over vegetables; toss to coat. Drop small mounds of topping on vegetables; bake until brown, 15-20 minutes. Let cool 10 minutes; serve.
VEGGIE POT PIE WITH A BISCUIT TOPPING
A great cold-weather, comfort food from the inspirational Boston chef, Didi Emmons and was printed her cookbook, "Vegetarian Planet". It's a simple recipe that doesn't require a cream sauce. The topping is a buttery biscuit and the filling is jam-packed with juicy vegetables that form their own sauce, with a little help from sherry and butter.
Provided by blucoat
Categories Savory Pies
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Make the filling: In a large skillet over medium heat, melt the butter. Add the onion, and cook it, stirring often, until it softens, about 5 minutes. Add the okra, the tomatoes, the sweet potato, the sherry, and 1/2 cup water. Simmer the vegetables for 10 minutes, adding more water if they begin to stick to the pan. When the sweet potatoes are tender, add the lima beans. Season the vegetables with the salt and pepper.
- Preheat the oven to 375 degrees. Make the biscuit topping in a food processor or by hand: To use a food processor, combine in it the flour, baking powder, salt, and butter. Run the machine until the mixture resembles sand. Add the milk, then run the machine in spurts until the dough comes together.
- To mix the dough by hand, combine the flour, baking powder, and salt in a bowl. Cut in the butter with a pastry cutter or fork until the pieces are no larger than pea-size. Stir in the milk, and continue to stir until the dough comes together.
- Roll out the dough on a floured surface to fit a 9-inch pie pan or a 9-inch square baking dish.
- Transfer the vegetables to the 9-inch dish, and cover them with the biscuit top. (It shouldn't seal the pie, but just sit on top.) Using a pastry brush, brush the top of the pie with a bit of milk. Bake the pie for 15 minutes, until the top is golden. Serve the pie hot.
Nutrition Facts : Calories 391.9, Fat 15.6, SaturatedFat 9.6, Cholesterol 40.3, Sodium 976.7, Carbohydrate 43.7, Fiber 4.7, Sugar 5.2, Protein 7.1
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