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photo Veggie Pot Pie with Cheddar Scallion Biscuit Topping Recipe | Say Mmm

Veggie Pot Pie with Cheddar Scallion Biscuit Topping

If you're a pot pie fan, you'll love this. I can happily recommend the recipe to you knowing that you will be comforted not only by the eating, but also by the process of putting it all together. That is, if you're into that kind of thing!
10 Servings - playinghouseblog.com
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Servings:10  | Calories:349 | Total Fat:15g  | Chol:40mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 15g
23 %
Sat Fat 9g
45 %
Total Carb 44g
15 %
Fiber 5g
20 %
Sugars 9g
---
Cholesterol 40mg
13 %
Sodium 707mg
29 %
Protein 12g
24 %
Calories:
42% Others combined
29% All-purpose flour
14% Unsalted butter
13% Cheddar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

For filling
1 1 pound package frozen pearl onions (not thawed)
2 1/2 cups water
5 tablespoons unsalted butter
1 fresh thyme sprig, plus 1/2 teaspoon chopped fresh thyme
Salt and freshly ground pepper
1 medium onion, coarsely chopped
3 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 large parsnip, peeled and coarsely chopped
1 medium boiling potato, peeled and coarsely chopped
10 ounces white mushrooms, trimmed and quartered
1 garlic clove, minced
2 tablespoons all-purpose flour
1 cup whole milk
1 (10-ounce) package frozen peas, thawed
For biscuit topping
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 stick (6 tablespoons) unsalted butter, cut into 1/2 inch cubes and chilled
1 cup coarsely grated extra-sharp cheddar (about 4 ounces)
3 tablespoons finely grated Parmigiano-Reggiano
2 scallions, finely chopped
1 1/2 cups well-shaken buttermilk

 Directions : View recipe directions on playinghouseblog.com
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