Veggie Pot Pie with Parmesan Biscuits
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 2 boxes of Buttermilk Biscuits
- • 12 oz frozen soup veggie medley
- • ¼ cup flour
- • 4 tbsp butter, divided
- • 1 shallot, chopped
- • 3 cloves garlic, chopped
- • 2 small zucchinis, sliced into coins and quartered
- • 1 pint button mushrooms, sliced
- • 1 to 1 ½ cups vegetable stock
- • Zest and juice of half a lemon
- • 1 tbsp Dijon mustard
- • 3 tbsp parmesan cheese, grated
- • Small bunch of thyme, optional
- • Parmesan rind, optional
- • Salt and Pepper
- • Parmesan shavings
Now, it doesn’t get too cold in the lowcountry as the seasons change, but even with the mildly chilled temperatures, I crave the warmth of comfort food. Serve me up a bowl of rich, indulgent goodness on a crisp fall evening and I am one happy camper!
Once in a while, I’ll challenge myself (and my family) to Meatless Mondays. At times, it doesn’t necessarily stick, but I always love to have a veggie-friendly recipe on hand for when those times come around. This Veggie Pot Pie with Parmesan Buttermilk Biscuits has become a quick favorite in the Morey house. It has all the delicious decadence of a traditional pot pie but packed full of veggies with great nutrients to bring together a balanced meal.
I’ve opted to use our ready-to-reheat, frozen Buttermilk Biscuits and dress them up with some Parmesan, but you could absolutely go a step further and make biscuits from our Biscuit Mix with Parmesan incorporated right into the dough. With our frozen, handmade biscuits, this recipe comes together quickly and is great for a weeknight meal, but if you want to impress your guests or have a little extra time on a weekend, I would definitely recommend making biscuits using our mix!
Instructions:
- Preheat your oven to 375ºF.
- In an oven safe skillet or cast-iron pan, melt two tablespoons of butter over medium heat.
- Saute shallot, garlic, mushrooms and zucchini in the pan; season with salt and pepper to taste. Once the vegetables are softened, add in ¼ cup flour. Mix in the flour to cook off and create a roux mixture.
- Add in the zest and juice of half of a lemon; mix to combine. Then, add 1 cup vegetable stock. Cut the heat down to low medium heat and allow the liquid to thicken with the roux mixture.
- Once the sauce has thickened some, add in the package of soup veggies, Dijon mustard and grated Parmesan cheese. Mix together. Optionally, add in a small bunch of thyme and a Parmesan rind. Allow everything to gently simmer together for a few minutes.
- Remove the bunch of thyme and Parmesan rind (if added). Unpackage frozen biscuits and separate them into individual biscuits. Place all the biscuits around the top of the pan to sufficiently cover the surface.
- Melt the remaining butter. Brush each biscuit with butter and add a few Parmesan shavings.
- Bake the pot pie for 20 to 25 minutes or until biscuits are warmed through and golden brown.
- Remove from the oven and allow to cool slightly before serving. Optionally, sprinkle with additional Parmesan and enjoy!