Vegetable Pot Pie With Cheddar Biscuit Crust Recipes

Steps:

• Preheat the oven to 400º. Melt 1 tablespoon butter and 1 tablespoon olive oil in a large sauté pan. Brown the leek on medium high heat. When leek is soft and turning brown, transfer it to a baking dish. Next, brown the carrots and parsnips together, adding more butter if needed. Season with salt and pepper and place them in the baking dish. Add more butter and oil, then brown the celery root. Season it with salt and pepper and add to the baking dish. Turn the heat to high, add more butter and oil, and brown the squash. Season with salt and pepper, and place in baking dish. Sauté the mushrooms and add them to baking dish. Gently mix items together. Pour in 4 cups of vegetable stock and add the marjoram. Cover with foil and bake at 400º for 30-45 minutes, until veggies are tender. While veggies bake, prepare biscuit topping. Whisk together the flour, baking powder and salt. Using a pastry blender or two knives, cut in the cubed, cold butter. You are looking for a texture that resembles coarse breadcrumbs. Add in the cream, cheese, garlic and pepper. Mix until it comes together. Turn it onto a board and knead a bit, just until you can form a ball. Roll the dough out and cut rectangles, or drop dough onto veggies, or cover whole baking dish (but leave a vent hole). Lay your biscuits on top of the vegetables and return to oven for 20-25 minutes. You are looking for the biscuits to be puffed and golden. Let the whole dish rest for 10 minutes before you serve.

Steps:

• Filling:.
• Cook onion, carrots, celery, parsnip and thyme in butter with salt and pepper in a 3 - 4 quart oven proof shallow pot. Stir occasionally, cook until almost tender, about 10 - 12 minutes.
• Add mushrooms and cook, stirring, until tender, 5 - 7 minutes.
• Sprinkle with the flour and cook, stirring constantly, for 2 minutes.
• Stir in stock, bring to a boil, reduce to a hard simmer while stirring. This should thicken in about 3 minutes.
• Stir in turkey, peas, salt and pepper to taste.
• Remove from heat while making biscuits.
• Biscuit crust:.
• Preheat oven to 400°F.
• Sift dry ingredients into medium bowl. Add cheeses and toss around to cover cheese with flour mixture.
• Add cold butter and work into cheese/flour mixture until it is the consistency of a coarse meal.
• Stir in buttermilk. Stir only until a dough forms.
• Assembly:.
• Return pan with filling to heat. Bring up to a hard simmer again and drop biscuit mix onto filling.
• Place in oven and bake for around 40 minutes, or until filling is bubbly and crust has puffed up and is golden brown.
• Remove from heat and let stand for about 10 minutes before serving.

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.

Steps:

• Preheat oven to 425 degrees. 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 to 25 minutes more. Transfer to a shallow 3-quart baking dish. Raise oven heat to 450 degrees.
• Meanwhile, make topping: In a large bowl, whisk 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 pea-size lumps. 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 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 to 20 minutes. Let cool 10 minutes; serve.