Hi there!!! I’ve missed you in my absence but I’m happy to report that I’m finally back. Hopefully I’m back to stay. Life has been crazy crazy crazy (new job, new city, new apartment, new cat, new phone, new everything) but in the best way. All the dust has started to settle, so I’m finally ready to get back in the swing of things and start bringing y’all some kickass weekly recipes.
I wanted to start things off with a bang, so without further ado, I present to you one of my favorite recipes OF ALL TIME: the vegetarian pot pie biscuit bake. You heard me. Pot. Pie. Biscuit. Bake. It is lit. So lit, in fact, that I’ve made it about 5 times in the past month and a half because I just can’t stay away. It’s everything that’s great about a pot pie, but it’s about 324798104892x easier because you don’t have to be messing around with pie crust, because pie crust is hard. And biscuits are better anyway so like, who even cares?
Now, you COULD willfully ruin this recipe by using canned biscuits, but you’ve gotta promise me you won’t do me like that. Homemade biscuits are literally so easy, and I can almost 100% guarantee you that you’ve already got all the ingredients for them at the ready. No excuses. Food shouldn’t be packaged like a stick of explosives. Ditch the doughboy and come into the light.
I’m so serious, guys, you NEED to make pot pie biscuit bake. You won’t even miss the chicken; this baddie has enough flavor all on its own, and the mushroom-potato combo makes it filling as all hell. It’s the perfect vegetarian meal. It might even be the perfect meal in general. And it doesn’t even take long to pull together, so slip on your fuzzy socks and get to the kitchen, because we’re taking a trip to comfort town.
Vegetarian Pot Pie Biscuit Bake
Serves: 6 kinda hungry (or 3–4 very hungry) people
For the filling:
- 1/3 cup butter
- 1 medium onion, diced
- 1 large carrot, diced
- 2 ribs celery, diced
- 8 oz mushrooms, diced
- 1 large russet potato, peeled and cut into 1/4 inch dice
- 1 cup frozen corn, peas, and/or green beans
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/3 cup all-purpose flour
- 1 3/4 cups vegetable stock
- 2/3 cup whole milk or half-and-half
For the biscuits:
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 Tbsp sugar
- 1 tsp salt
- 6 Tbsp cold unsalted butter, cubed, plus 2 Tbsp, melted
- 1 cup milk
Preheat oven to 425°F while you make the filling. In a large, high-sided skillet or saucepan, melt the butter over medium-low heat. Add the onion, carrot, and celery, and cook for 6–7 minutes, or until onion is translucent and vegetables are beginning to soften. Add mushrooms and potato and cook for 6–7 minutes more, or until mushrooms have given off most of their liquid.
Meanwhile, make the biscuit dough. In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs with a few pea-sized pieces. Gradually stir in milk until dough just comes together (you may not need to use all of it, but the dough should be wet and sticky). Set aside.
Add the corn, peas, and/or green beans to the filling, then add the garlic, salt, pepper, and thyme. Cook, stirring, for 30–60 seconds, or until fragrant. Stir in the flour and cook for 30–60 seconds, making sure it is all incorporated into the butter and there is no dry flour remaining. Stir in vegetable stock and milk. Cook until thickened, about 3 minutes. Pour filling into a 9×9 or 11×7 baking dish.
Turn out the biscuit dough onto a lightly floured surface and knead a few times. Press to 1″ thickness and cut out 3″ rounds with a biscuit cutter or wide-mouthed glass. You should get 6 biscuits if you reshape the dough a few times.
Arrange the biscuits over the filling. Bake for 14–17 minutes, or until biscuits are golden brown and potatoes are cooked through. Allow to cool for 5 minutes before scooping into bowls.