|2 servings||calories per servings 450||protein serving 10 g||carbs per serving 76 g||total fat per serving 12 g|
Pot pie is a comfort food classic that just about everyone can agree on, and this vegetarian rendition is as rich and soul-soothing as ever. Made-from-scratch biscuits are easier than you think - far easier than pie crust, at least - and have that same buttery bread effect that you crave in a more traditional enclosed pot pie. Fair warning: the house will smell have the most homely, tantalizing aroma by the time your pot pie comes out of the oven, but be sure to let it cool before diving in!
|Nutrition Facts||/ Per Serving|
|Total Fat||12 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||76 g|
|Dietary Fiber||7 g|
• 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!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...