Biscuit & Vegetable Pot Pie

By Sally's Baking Recipes · 75 min

Ingredients

Instructions

1. Whisk the flour, baking powder and salt in a large bowl (or pulse in a food processor). Cut in the cold butter until coarse crumbs form.
2. Add 1 cup (240 ml) of the milk, keeping the rest for brushing, and mix until a shaggy, slightly wet dough forms. If too dry, add 1 more tablespoon of milk; if too wet, add 1 more tablespoon of flour.
3. With well-floured hands, shape the dough into 8 or 9 discs about 1 inch (2.5 cm) thick, sized to suit your dish. Place them on a lined tray, cover and chill until needed (up to 2 days).
4. Melt the butter in a large pan or 11- or 12-inch oven-safe skillet over medium heat. Add the onion, carrots, celery, mushrooms and garlic and cook, stirring often, for 5 minutes until softened and releasing liquid.
5. Stir in the flour, salt, pepper and thyme and cook until the flour has absorbed the liquid. Stir in the broth and 1/2 cup (120 ml) milk. Simmer 7 to 9 minutes until thick, like a soup.
6. Stir in the mixed vegetables and parsley, then take off the heat. Taste and adjust salt, pepper, thyme or parsley. Let cool for 5 minutes.
7. Meanwhile, heat the oven to 400°F (204°C).
8. Pour the filling into a greased 2.5- or 3-quart baking dish, or a 9-inch pie dish that is 2 inches deep. Arrange the chilled biscuits on top, squeezing them in as needed. Brush the tops with the remaining 2 tablespoons (30 ml) milk.
9. Bake for 25 minutes. Then raise the oven to 425°F (218°C) and bake 5 to 6 more minutes, until the biscuits are golden brown on top.
10. Take out and cool for 5 minutes before serving. Leftovers keep in an airtight container in the fridge for up to 5 days; reheat as desired.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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