Pot pie is undoubtedly one of the foods I most look forward to in the cold weather seasons. The thick, hearty filling and tender flaky topping are a winning combination, perfect to warm you up on even the chilliest of days. We don’t always have chicken on hand and our fridge is nearly always stocked with a variety of veggies, so I thought I would try my hand at a meatless version.
This is a spectacular vegetarian meal and a great way to use up some of the veggies you may have hanging around the fridge. As wonderful as the filling is, I love the biscuit topping even more. They are so tender and buttery, and the addition of Feta and scallions makes them irresistible. Our whole family loved this meal and we definitely didn’t miss the meat one bit.
Vegetarian Pot Pie
Makes 4-5 servings
For the filling:
3 tablespoons butter
1 medium yellow onion, chopped
1 red bell pepper, seeded and chopped
2 carrots, peeled and chopped
12 ounces crimini mushrooms, sliced
¾ cup frozen peas
2 cloves garlic, minced
½ teaspoon red pepper flakes
6 tablespoons all-purpose flour
2 cups vegetable broth
Salt and pepper, to taste
For the biscuit topping:
1½ cups all-purpose flour
1½ teaspoon baking powder
½ teaspoon salt
Freshly ground black pepper, to taste
6 tablespoon cold unsalted butter, cut into small cubes
¼ cup crumbled Feta cheese
¼ cup chopped scallions
½ cup plus 1-2 tablespoons buttermilk
Preheat the oven to 400˚F. Lightly butter 4-5 ramekins or other small oven-safe serving dishes. (Alternatively, use a pie plate or 2-quart casserole dish). To make the filling, melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell pepper and carrots to the pan and sauté, stirring occasionally, until the vegetables begin to soften. Stir in the mushrooms and continue to cook, stirring occasionally, until the mushrooms have released most of their liquid and softened. Stir in the garlic and red pepper flakes and cook just until fragrant, about 1 minute. Add in the flour and stir so that it evenly coats the vegetable mixture. Cook for about 1 minute. A bit at a time, stir in the vegetable broth, mixing each addition until it has been fully incorporated. Once all the liquid has been added, let cook, stirring occasionally, until the filling bubbles and thickens. Remove from the heat. Season with salt and pepper to taste. Divide the filling mixture between the prepared serving dishes.
To make the biscuit topping, combine the flour, baking powder, salt and pepper in a medium bowl. Whisk to blend. Stir in the pieces of butter and toss to coat in the dry ingredients. Using two forks or a pastry cutter, cut the butter into the dry ingredients until the mixture is coarse largest butter chunks are the size of small peas. Stir in the Feta and scallions and toss briefly to combine. Pour in ½ cup of the buttermilk and stir gently with a fork until a dough has formed. If necessary, add the remaining 1-2 tablespoons of buttermilk to form a fully cohesive dough. Be careful to avoid overmixing or kneading, otherwise you will end up with a tough dough. Turn the dough out onto a lightly floured work surface and pat to a thickness of about ¾- to 1-inch. Use a biscuit cutter 2½-3 inches in diameter to cut out rounds of the dough and place atop the veggie filling in the serving dishes. If necessary, reroll the dough scraps to make additional biscuits. Lightly brush the tops of the biscuits with additional buttermilk and add a sprinkle of freshly ground pepper. (There may be enough extra dough for 1 or 2 additional biscuits. Feel free to bake them as extra to enjoy with the dish!)
Transfer the baking dish(es) to a rimmed baking sheet, and place in the upper half of the oven. Bake, rotating the pan halfway through baking, until the biscuits are light golden brown and the filling is bubbling, about 20 minutes total. Let cool briefly before serving.
comfort food, pot pie, vegetarian
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