Biscuit Vegetable Pot Pie Casserole

 

Biscuit Vegetable Pot Pie Casserole

★★★★★5 from 36 reviews

• Author: Sally
 
• Prep Time: 40 minutes
 
• Cook Time: 30 minutes
 
• Total Time: 1 hour, 10 minutes
 
• Yield: serves 8

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This hearty vegetable pot pie is served casserole style with a 5 ingredient homemade biscuit topping. Some of my favorite vegetables to use are mushrooms, carrots, broccoli, peas, and cauliflower. See the recipe notes for substitutions and other ingredient suggestions.

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Ingredients

BISCUITS

• 2 cups (250g) all-purpose flour (spoon & leveled), plus extra for hands
• 1 Tablespoon baking powder (yes, Tablespoon!)
• 1/2 teaspoon salt
• 6 Tablespoons (85g) unsalted butter, cold and cubed
• 1 cup + 2 Tablespoons (270ml) whole milk, divided

FILLING

• 1/4 cup (4 Tablespoons; 60g) unsalted butter
• 1 cup chopped yellow onion (1/2 of a large onion)
• 1 cup sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
• 1 cup sliced or diced celery (2–3 stalks)
• 1 cup (120g) roughly chopped potato
• 3–4 garlic cloves, minced
• 1/3 cup (42g) all-purpose flour (spoon & leveled)
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 2 cups (480ml) vegetable broth
• 1/2 cup (120ml) whole milk
• 2 cups (about 300g or 10 ounces) mixed vegetables (such as frozen peas, frozen or fresh broccoli and/or cauliflower florets, see note)
• 2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)

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Instructions

1. Make the biscuit topping: Whisk the flour, baking powder, and salt together in a large bowl or use a food processor. Add the cold butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor. Cut/pulse until coarse crumbs form. Add 1 cup (240ml) milk (reserve the rest for brushing on dough in step 4), and then stir/pulse until the dough comes together. Dough will be very shaggy and a little wet. If it’s too dry, fold in another Tablespoon of milk. If it’s too wet, fold in another Tablespoon of flour. With generously floured hands, shape biscuit dough into 8-9 1-inch thick discs. The amount of biscuits you need (and their diameter) depends on the size and shape of the baking dish you’re using for the pot pie. Dough is sticky, so keep your hands floured. Biscuits don’t have to be perfect or neat. Place shaped biscuits on a lined plate or baking pan, cover tightly, and refrigerate until ready to use in step 4 or for up to 2 days.
2. Make the filling: Melt the butter in a large skillet, pot, or 11-12 inch oven-safe skillet over medium heat. Add the onion, carrots, celery, potato, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened and released some liquid. Stir in flour, salt, pepper, and thyme until flour has absorbed all the liquid. Stir in the broth and 1/2 cup (120ml) milk. Cook and simmer for 7-9 minutes or until thickened into a thick soup-like consistency. Stir in the mixed vegetables and parsley, and then remove from heat. Taste and add more salt, pepper, thyme, or parsley to taste if desired. Cool for 5 minutes.
3. As it’s cooling, preheat oven to 400°F (204°C).
4. Pour filling into greased 2.5 – 3 quart baking dish or 9-inch deep dish pie dish that’s 2 inches deep. Arrange cold biscuits on top, squeezing them in as necessary to fit. Brush the tops of the biscuits with remaining 2 Tablespoons (30ml) milk.
5. Bake for 25 minutes, and then keeping the pot pie in the oven, turn oven up to 425°F (218°C) and bake for 5-6 more minutes or until biscuits are golden brown on top.
6. Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired.

vegan shepherd's pie

PREP TIME15 minutes

COOK TIME45 minutes

TOTAL TIME1 hour

Servings6

CourseEntree

CuisineBritish-Inspired, Gluten-Free, Irish-Inspired, Vegan

Freezer FriendlyNo

Does it keep?3-4 Days

Ingredients

FILLING

• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 1/2 cups uncooked brown or green lentils (rinsed and drained)
• 4 cups vegetable stock (DIY or store-bought)
• 2 tsp fresh thyme (or sub 1 tsp dried thyme per 2 tsp fresh)
• 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn

MASHED POTATOES

• 3 pounds yukon gold potatoes, partially peeled (thoroughly washed)
• 3-4 Tbsp vegan butter
• Salt and pepper (to taste)

Instructions

• Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
• Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add desired amount of vegan butter (3-4 Tbsp as original recipe is written // adjust if altering batch size), and season with salt and pepper to taste. Loosely cover and set aside.
• While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan. An 8x8 won’t fit it all but close! // as original recipe is written // adjust number or size of dish if altering batch size).
• In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil (amounts as original recipe is written // adjust if altering batch size) until lightly browned and caramelized - about 5 minutes.
• Add a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
• In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
• OPTIONAL: To thicken the mixture, add 2-3 Tbsp (amount as original recipe is written // adjust if altering batch size) mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp (amount as original recipe is written // adjust if altering batch size) cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
• Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
• Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
• Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave

Serving: 1 servingCalories: 396Carbohydrates: 72 gProtein: 17.7 gFat: 5.3 gSaturated Fat: 1.6 gTrans Fat: 0 gCholesterol: 0 mgSodium: 109 mgFiber: 19 gSugar: 4 g

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texas caviar

Best-Ever Texas Caviar

Rating: 4.73 stars

This is a yummy Texas caviar made with black beans and pinto beans instead of black-eyed peas. Serve with scoop-style tortilla chips as a great party appetizer.

By Cassie Cooper

prep:

35 mins

total:

35 mins

Servings:

10

Ingredients

Ingredient Checklist

• 2 (15 ounce) cans black beans, rinsed and drained
• 2 (15 ounce) cans black eyed peas, rinsed and drained
• 2 (15 ounce) cans white corn, rinsed and drained
• 1 (4 ounce) can chopped green chiles, undrained
• 1 jalapeno chile pepper, seeded and finely chopped (optional)
• 1 red bell pepper - cored, seeded and finely chopped
• 1 small red onion, finely chopped
• 1 bunch cilantro leaves, finely chopped
• ½ cup rice vinegar
• ½ cup olive oil
• ⅓ cup white sugar
• ½ teaspoon garlic powder

Mexican quinoa

ONE PAN MEXICAN QUINOA

yield: 4 SERVINGS

prep time: 10 MINUTES

cook time: 25 MINUTES

total time: 35 MINUTES

Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!

INGREDIENTS:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapeno, minced (omitted)
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes (ro-tel)
• 1 cup corn kernels, frozen, canned or roasted
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
3. Serve immediately.

NOTES:

Adapted from Cook Like a Champion

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This delicious recipe brought to you by DAMN DELICIOUS 
https://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

quinoa salad

1 c quinoa uncooked
- cook according to directions and let cool

1 medium cucumber, seeded and chopped
1 medium red bell pepper, chopped
3/4 c red onion, chopped fine
1 c flat leaf parsley, chopped fine
2 carrots, grated

dressing
1/4 c olive oil
1/4 c lemon juice (fresh)
1 T red wine vinegar
generous salt and pepper

which dressing together and add to all. mix well. Let rest a little before eating

* top with roasted chickpeas, halved cherry tomatoes

candied spiced nuts

Category: Side, Snack

Cuisine: Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 2-3 weeks

Ingredients

US Customary - Metric

• 1 cup raw pecans
• 1 cup raw walnuts
• 1 1/2 Tbsp olive oil
• 2 Tbsp sugar
• 1 tsp ground cinnamon
• 1 healthy pinch cayenne pepper
• 1 pinch ground nutmeg
• 1/4 tsp sea salt
• 2 Tbsp maple syrup

Instructions

1. Preheat oven to 350 degrees F (176 C).
2. Add pecans and walnuts to a bare (or parchment-lined) baking sheet (or more baking sheets if increasing batch size) and top with oil, coconut sugar, cinnamon, cayenne, nutmeg, salt, and half of the maple syrup (1 Tbsp as original recipe is written // adjust if altering batch size). Toss to coat.
3. Bake for a total of 12-15 minutes, or until golden brown and fragrant, tossing/stirring once at the halfway point to ensure even cooking. Then remove from oven and immediately drizzle with remaining maple syrup (1 Tbsp as original recipe is written // adjust if altering batch size). I also like to sprinkle on a little more salt, cinnamon, and coconut sugar to coat, but this is optional.
4. Stir to combine/coat and enjoy warm or let dry/cool completely on the pan (they'll crisp up as they dry/cool) before storing in an airtight container at room temperature up to 2-3 weeks (or in the freezer up to 1 month).

Stir fry

Spring Veggie Stir-Fry

• Author: Cookie and Kate
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 minutes
• Yield: 4 side servings
• Category: Side dish
• Cuisine: Chinese

Ingredients

• ¼ cup Fusia Reduced Sodium Soy Sauce (regular soy sauce is too salty!)
• 2 tablespoons SimplyNature Organic Wildflower Honey or maple syrup
• 2 teaspoons arrowroot starch or corn starch
• 1 tablespoon grated fresh ginger
• 1 large clove garlic, pressed or minced
• ½ teaspoon crushed red pepper (scale back or omit completely if you’re sensitive to spice)
• 1 tablespoon SimplyNature Organic Coconut Oil or your cooking oil of choice
• 1 small red onion, root and tip ends removed and cut into ¼-inch thick wedges
• 3 medium carrots, peeled and cut into very thin rounds
• Pinch of salt
• ½ bunch (½ pound) thin asparagus, tough ends removed and cut into 2-inch long pieces

Instructions

1. In a liquid measuring cup, combine the soy sauce, honey, cornstarch, ginger, garlic and red pepper flakes. Whisk until blended and set aside.
2. Warm the oil over medium heat until shimmering. Add the onion and carrots and a pinch of salt. Raise the heat to medium-high and cook, stirring every 30 seconds or so, until the onions have softened, about 4 to 5 minutes. (If at any point you catch a whiff of something burning while making this stir-fry, dial back the heat a bit.)
3. Add the asparagus and cook, stirring every 30 seconds, until the carrots are starting to caramelize on the edges and are easily pierced by a fork, about 3 minutes.
4. Pour in the prepared sauce and cook, while stirring constantly, until the sauce has thickened to your liking, about 30 to 60 seconds. Remove from heat and serve as a side dish as-is, or turn it into a main dish by serving it with rice, fried eggs or tofu.

Notes

Make it gluten free: Use gluten-free reduced-sodium tamari instead of regular soy sauce.
Make it vegan: Use maple syrup instead of honey