Veggie Pot Pie

Growing up, chicken pot pies from the freezer were my favorite treat. Imagine my surprise in early college when I learned that some people actually make their own pot pies from scratch! It was an amazing revelation and since then I try to make them every few months. While the one’s from the freezer have biscuit all around, mine usually just have a biscuit topping. I try to limit the breads in meals like this since it seems we always eat too much bread. Also, too much biscuit fills me up so I can’t enjoy all the delicious filling. This is a vegetable  pot pie, but you could add any meat you want. I have clarified in the directions when you should add the meat.
 

Veggie Pot Pie

Adapted from the “Turkey Pot Pie” recipe at EatingWell.com
Serves 6
 
Filling Ingredients
  • 1 tbsp canola oil, divided
  • 1 cup onions, diced
  • 1 cup diced carrots
  • 1 cup frozen corn
  • 2 1/2 cups reduced-sodium vegetable broth, divided
  • 1/4 cup cornstarch
  • 1 cup frozen peas, thawed
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper to taste

Biscuit Topping Ingredients

  • 3/4 cup whole-wheat pastry flour
  • 3/4 cup all-purpose flour
  • 2 teaspoons sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 1/2 tablespoons cold butter, cut into small pieces
  • 1 cup buttermilk or equivalent buttermilk powder
  • 1 tablespoon canola oil

Directions

  1. To prepare filling: Heat 1 teaspoon oil in a large skillet over medium-high heat and add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. 

  2. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in and meat (if using), peas, corn, salt and pepper. Transfer the filling to a 2-quart baking dish.

  3. To prepare biscuit topping & bake potpie: Preheat oven to 400° F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. 

  4. Drop the dough onto the filling in 5 or 6 even portions. Set the baking dish on a baking sheet.

  5. Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes; serve.

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