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About the Dish

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Potatoes


  • Carrot


  • Onion


  • Mixed Mushrooms

    Mixed Mushrooms

  • Thyme


  • All Purpose Flour

    All Purpose Flour

  • Self-Rising Flour

    Self-Rising Flour

  • Half-and-Half



• Heat oven to 400° F. • Place a saucepan over high heat. Add bouillon cube and 4 cups water. • Peel potato. Cut into 1/4-inch dice. Add to water. • When water boils, reduce heat to medium. Cook until potato is fork-tender, about 15 minutes.
MISE EN PLACE • Halve and thinly slice carrot. Add to potato. • Halve onion. Peel and chop 1 half (save other half for another use). • Discard mushroom stems. Chop caps. • Pick thyme leaves.
• Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add onion. Cook, stirring, until onion begins to turn translucent, about 2 minutes. • Stir in mushrooms. Cook until mushrooms are browned and tender, 4-5 minutes. • Stir in thyme, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Over a bowl, strain potato and carrot, reserving broth. • Stir potato and carrot into mushroom mixture.
• Sprinkle mushroom mixture with 2 tablespoons all-purpose flour. Cook, stirring, until flour is fully incorporated, 1-2 minutes. • Stir in 2 cups reserved broth. Cook, stirring, until mixture begins to thicken, 3-4 minutes. • Adjust consistency as desired with remaining broth. Taste and adjust seasoning as desired with kosher salt and pepper.
• In a bowl, stir together self-rising flour and half-and-half. (Dough will be sticky.) • Spread remaining 1 tablespoon all-purpose flour onto a work surface and your hands.
• Turn dough out onto flour, and pat it to 1/4-inch thickness. Fold dough over in half on itself. • Pat it out again to 1/4-inch thickness. Repeat, folding and patting one more time. • Pat dough into a rough rectangle. Halve crosswise, making 1 biscuit top for each square pan.
• Set baking dishes (use provided pans or your own, as desired) on a baking sheet. • Divide mushroom mixture between dishes. Top each with biscuit dough. • Bake until dough is cooked through and browned, about 12 minutes. (If more browning is desired, brush biscuit tops with butter and bake 2 minutes more.)
Let pot pies rest about 5 minutes before serving. Enjoy!