Parmesan Biscuit Vegetable Pot Pie

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Auteur: Delphine Fortin
Temps de préparation: 45 mins
Temps de cuisson: 30 mins
Temps Total: 1 heure 15 minutes
Nb. de personnes: 8 servings 1x
Catégorie: Mains
Diet: Vegetarian

This Parmesan biscuit vegetable pot pie is a cozy casserole, packed with comforting flavors. Easier and quicker to make than a classic pot pie, this crustless version features a creamy vegetable filling and a wonderful cheesy biscuit topping with herbs.

Ingrédients

Scale

For the Parmesan biscuits*:

2 cups (240g) all-purpose flour, plus extra for hands
3 teaspoons baking powder
1 Tablespoon fresh thyme (or chives), chopped
¼ teaspoon fresh rosemary, chopped (optional)
½ teaspoon salt
6 Tablespoons (85g) unsalted butter, cold and cubed
½ cup (50g) shredded Parmesan cheese
1 cup + 2 Tablespoons (270ml) buttermilk**, divided

For the filling:

⅓ cup (80g) butter
½ medium yellow onion, finely chopped
3–4 cloves garlic, minced
½ cup (1 large stalk/80g) celery, finely chopped
1 ½ cup (about 3 carrots, 200g) carrots, chopped or sliced
1 cup (100g) mushrooms, chopped
1 ½ cup (2 small potatoes/230g) yellow potatoes, chopped
1 cup (120g) frozen peas
⅓ cup (40g) all-purpose flour
1 teaspoon salt
½ teaspoon black or white pepper
¼ teaspoon ground nutmeg
1 Tablespoon fresh thyme
1 ¾ cup (420 ml) vegetable broth
⅔ cup (160 ml) heavy liquid cream

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Instructions

Preheat the oven to 400°F (200°C). Grease the bottom and sides of a 9×13 (23×33 cm) baking dish or a 9-inch (23 cm) pie dish or oven-proof skillet.
For the biscuit topping. Whisk the flour, baking powder, and salt together in a food processor. Add the cold butter and pulse several times in the processor. Add the shredded Parmesan, herbs, and pulse some more, until coarse crumbs form. Pour 1 cup (240ml) buttermilk** (reserve the rest for brushing), and then pulse until the dough comes together but remains wet. If too wet, add a little bit more flour ; if too dry a little bit more milk, one Tablespoon at a time.
Using a ⅓ measuring cup, scoop out the biscuits and place them on a parchment-lined baking sheet. Freeze for about 10 minutes, then transfer to the refrigerator until ready to use*.
For the filling. Melt the butter in a large skillet placed over medium heat. Add chopped carrots, onions, potatoes, and celery. Sweat vegetables until softened, but still have a bite to them, about 8 minutes. If they start to brown, reduce the heat a bit. Add mushrooms, garlic, and cook for one more minute. Whisk in the flour, salt, pepper, nutmeg and thyme. Slowly add the broth and cream, stirring frequently until thick, about 10 minutes. Turn off the heat and add the peas, and stir in the remaining veggies.
For assembling and baking. Pour the filling into the baking dish*** and arrange the cold biscuits on top. Brush the tops of the biscuits with remaining 2 Tablespoons (30ml) buttermilk. Bake for 25 minutes at 400°F (200°C), and then 5-6 minutes at 425°F (220°C), until biscuits are golden on top. Remove from the oven and allow to rest for 5 minutes before serving.

Notes

* The biscuit dough can be prepared in advance. Scoop onto the prepared baking sheet, cover with plastic wrap and refrigerate for up to 3 days.

** For homemade buttermilk, place 1 Tablespoon of fresh lemon juice (or apple cider vinegar or white vinegar) in a measuring cup. Pour milk until you reach the one-cup lever, stir and let sit for 5 minutes. It’s ready!

*** If using a oven-proof skillet (such as a cast-iron skillet) you can keep the filling inside and simply top with the biscuits. It’s less dishes!