Vegetable Pot Pie with Parmesan Drop Biscuits

Vegetable Pot Pie with Parmesan Drop Biscuits

4.8 14 ratings

Prep. 30 min

Total 1 h 50 min

8 portions

Ingredients

Vegetable Filling

water
1 ½ oz
cremini mushrooms sliced
10 oz
unsalted butter cold, in 1 cube
1 oz
extra virgin olive oil
½ oz
soy sauce to taste
½ oz
yellow onions cut into pieces
4 oz
celery cut into pieces
2 oz
garlic cloves
2
unsalted butter diced, plus extra to grease
2 oz
all-purpose flour
2 oz
dried basil (optional)
1 tsp
broccoli florets
6 oz
zucchini cut into pieces (½ in.)
6 oz
fresh tarragon leaves only
1 - 2 sprigs
vegetable stock
8 oz
asparagus cut into pieces (1 in.)
6 oz
fresh green peas
4 oz
carrots cut into rounds (½ in.)
8 oz
fresh corn kernels
6 oz
salt
1 tsp
ground black pepper
½ tsp

Drop Biscuits

Parmesan cheese cut into pieces
4 oz
all-purpose flour
7 ½ oz
baking powder
1 ½ tsp
baking soda
¾ tsp
sugar
1 tsp
salt
1 tsp
unsalted butter diced, frozen
4 oz
fresh chives minced
½ bunch
buttermilk
8 oz

Nutrition per 1 portion

Calories 428.8 kcal / 1794 kJ

Protein 13.2 g

Fat 26.5 g

Carbohydrates 36.5 g

Fibre 3 g

Saturated Fat 15.6 g

Sodium 1139.1 mg

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Also featured in

Spring Garden 9 Recipes
United States

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