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
WINTER-VEGETABLE POTPIE WITH CHEDDAR-BISCUIT TOPPING
You won't even notice this hearty potpie is meatless. You can also make the fluffy Cheddar Biscuits without the potpie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h30m
Number Of Ingredients 19
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.
CHICKEN AND VEGETABLE POT PIES WITH DILLED BISCUIT TOPPING
Categories Chicken Poultry Vegetable Bake Sauté Dinner Spring Family Reunion Dill Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Combine chicken, giblets, broth and bay leaf in large pot. Cover partially; simmer until chicken is just cooked through, rearranging chicken occasionally, about 25 minutes. Transfer chicken to large bowl.
- Simmer broth over medium-high heat until reduced to 2 1/2 cups liquid, about 15 minutes. Strain broth; discard solids. Remove skin and bones from chicken pieces. Tear meat into bite-size pieces; transfer to bowl.
- Melt butter in heavy medium saucepan over medium heat. Add bell pepper, onion and thyme. Sauté until onion is tender, about 5 minutes. Add mushrooms. Cook until mushrooms are tender, about 7 minutes. Reduce heat to medium-low. Sprinkle vegetables with flour; saut) 2 minutes. Gradually whisk in reduced broth. Add mixed vegetables. Simmer until broth thickens, stirring occasionally, about 5 minutes. Remove from heat. Stir chicken and cream into sauce; season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.)
- Position rack in top third of oven; preheat to 450°F. Divide chicken mixture among six 1 3/4-cup individual casserole dishes or soufflé dishes. Place 1 unbaked 3-inch square of biscuit dough over each. Bake until filling is bubbling and biscuits are puffed and brown, about 12 minutes. Let stand 5 minutes before serving.
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- Place an oven rack two-thirds up from bottom of oven. Preheat oven to 400°. Lightly grease 4 (2-cup) ramekins, or 8 (1-cup) ramekins or ovenproof soup bowls. Set aside.
- Melt butter in a large skillet over medium-high heat. Add mushrooms, leeks, and garlic; cook, stirring often, 8 minutes or until mushrooms are lightly browned and all liquid has evaporated. Add broth and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender.
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- In a large frying pan with a lid, sautee onions until translucent, then add remaining chopped veggies, stir with half cup of water, and cover. Steam the veggies on medium-low heat until mostly tender, about 10 minutes.
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- Drain any remaining water from the veggies and dump them into a 13x9 casserole dish, add frozen veggies and top with sauce/gravy mixture. Bake in a 425 degree oven for about 15 minutes while you prepare the biscuits.
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