- 2 carrots, diced
- 1/2 white or yellow onion, diced
- 2 celery stalks, diced
- 2 large cloves garlic, minced
- 2 russet potatoes, peeled and diced
- 1/4 C flour
- 1 C vegetable broth
- 1/2 C cream
- 1/2 C milk
- 1 C frozen peas
- salt and pepper
- 1 T white vinegar
- 2 T chopped fresh chives
- 2 T chopped fresh parsley
NOTE: One request was made for the next time (yes, they want this one again, SCORE!) less peas. A cup sort of overwhelmed the rest of the vegetables. I poached three boneless, skinless chicken thighs, and then chopped them into bite-sized pieces before adding them to the vegetables. Three thighs was plenty for the 3/4 of the recipe that was dedicated to chicken. Also, I chopped up extra parsley and chives to press into the biscuit dough.
Preheat oven to 400 degrees.
Heat 2 tablespoons of vegetable oil in a Dutch oven on your stove top. Add the diced onion, carrots, celery and garlic and cook until translucent, about five minutes.
NOTE: Because I was splitting this between two baking dishes, I ditched the Dutch oven idea and went for a large skillet. But there’s a LOT of filling so you really need a LARGE skillet.
After the veggies are translucent, add the diced potatoes. Cook for 2-3 minutes and sprinkle in the 1/4 cup of flour, stirring, making sure you coat everything with flour. Cook for another 1-2 minutes.
Next, slowly add the broth, cream and milk, stirring as you go. Salt and pepper liberally.
NOTE: Just when you think you’ve added enough salt and pepper, add more! Really. I thought I had added too much and in actuality, it needed more than what I thought was a ridiculous amount.
Bring to a simmer. Simmer for about five minutes until the mixture has begun to thicken. Pull the skillet off the heat and stir in the chopped herbs, vinegar and peas.
While the veggie mixture is bubbling, make the crust.
NOTE: This seemed like an awful lot of peas, next time I’ll cut this back to maybe to a scant 3/4 cup.
FOR THE BISCUIT CRUST:
- 1 C all-purpose flour
- 2 T shortening
- 1/2 T baking powder
- 6 T milk
- 1/2 t salt
NOTE: The above measurements are for the straight veggie pot pie. I mixed up one and a half of these to cover both baking dishes.
Stir together the flour, baking powder and salt.
Use a fork to cut in the shortening until the flour forms little crumbs. Use your fingers to mix in the milk as you pour it in slowly – the dough should not be sticky, so go easy. If it is sticky, add a little more flour.
NOTE: Being in a hurry, I put everything into the bowl. Sigh. So the biscuit on the large pie was a little tough. Making the second one, I followed the instructions and it was perfect. And don’t over work it, it gets tough! I had extra chives and parsley, so when I rolled out the dough, I rolled the herbs into the biscuit.
Roll the biscuit dough into a disc roughly the size of your Dutch oven (or baking dish) and place it on top. You don’t want this to cover the entire surface, leave a little space around the edges for venting.
Place in the oven with no lid and bake for 30 minutes, or until the biscuit top is done.