Winter Vegetable Potpie With Cheddar Biscuit Topping Food

CHEDDAR BISCUITS

Steps:

• Preheat oven to 425 degrees, with rack on lower shelf. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more flour.
• After kneading biscuit dough, turn it out onto a lightly floured work surface. Pat the dough to 1 inch thick. With a floured 2-inch biscuit cutter, cut out rounds as close together as possible. Place on a baking sheet. Gather scraps; pat again, and cut out more rounds.
• Brush the tops with 1/2 tablespoon melted unsalted butter. Bake until biscuits are golden brown, rotating sheet halfway through, 18 to 20 minutes. Serve warm.

WINTER VEGETABLE POT PIE

Steps:

• Prepare Vegetable Filling: Preheat oven to 425°F. Peel and cut carrots, potatoes, and celery root into 3/4-in. pieces. In 15 1/2-inch by 10 1/2-inch jelly-roll pan, combine onion, carrots, potatoes, celery root, oil, thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Toss to coat; spread in even layer. Roast 50 minutes to 1 hour or until vegetables are browned and tender, stirring once halfway through roasting. (Can be prepared to this point up to 1 day ahead; transfer to airtight container and refrigerate.)
• Meanwhile, in 4-quart saucepan, heat broth and wine to boiling on medium-high. In small bowl, mix water and cornstarch until blended. Reduce heat to medium and stir in cornstarch mixture. Cook 3 to 4 minutes or until liquid thickens, stirring frequently. Stir in peas and roasted vegetables, then cook 2 to 3 minutes to heat through. Remove from heat and stir in cream.
• Spoon vegetable mixture into 8-inch by 8-inch ceramic or glass baking dish, spreading mixture evenly.
• Prepare Biscuit Topping: In large bowl, combine flour, baking powder, baking soda, thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well blended. With pastry blender or two knives used scissors-fashion, cut in butter until coarse crumbs form. With fork, stir in buttermilk just until mixture forms a dough. With tablespoon, scoop generous spoonful into floured palm. With floured hands, gently pat into 2-in. round (1/2 in. thick) and place on top of vegetable mixture. Repeat with remaining dough, spacing rounds 1/2 inch apart. (There should be 12 biscuits on top.)
• Bake 16 to 20 minutes or until Biscuit Topping is puffed and golden brown and Vegetable Filling is bubbling. Cool in pan on wire rack 10 minutes. Sprinkle with chopped dill to serve.

VEGETABLE POT PIE SKILLET WITH CHEDDAR BISCUIT TOPPING

Steps:

• Dice the onion and add it to a deep, oven safe skillet with 3 Tbsp butter. Sauté the onions over medium heat until soft and transparent. Add 3 Tbsp flour and continue to sauté for about two minutes. Whisk in one cup milk until no lumps remain. Add the salt, thyme, sage, and some freshly cracked pepper. Allow the milk to come up to a simmer, whisking often, until it thickens.
• Whisk in the vegetable broth and allow it to come up to a simmer again. You should now have a thick, creamy sauce. Add the frozen vegetables (no need to thaw) and stir to combine. Turn the heat down to low and allow the mixture to heat through, stirring occasionally, while you prepare the biscuit topping.
• Preheat the oven to 425ºF. In a large bowl stir together the flour, baking powder, and salt until well combined. Cut the butter into several chunks, add it to the flour mixture, then use your hands or a pastry cutter to work the butter into the flour until the mixture resembles damp sand. Stir in the cheddar and chives.
• Add 1 cup milk to the biscuit mixture and stir until a dough forms. If the dough seems is too wet or sticky to work with your hands, simply dust a little more flour on top.
• Turn the dough out onto a lightly floured surface and press it down into a 3/4-inch thick circle, then cut into 6 biscuits (gather up the scraps and reshape to cut more biscuits if needed). Place the biscuits over top of the vegetable pot pie mixture in the skillet.
• Bake the skillet for 18-20 minutes, or until the biscuits are golden brown on top and the filling is bubbly around the edges. Serve hot.

VEGETABLE POT PIE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the parsnips, carrots, and sweet potato into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 10 minutes. Drain and allow to steam dry for a minute or two.
• Melt butter in a large skillet over medium heat. Cook and stir mushrooms and leeks until tender, about 5 minutes. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the vegetable broth into the flour mixture. Stir in thyme, salt, pepper, and hot pepper sauce, then add the drained vegetables. Spoon vegetable mixture into a 10 inch deep dish pie pan.
• To prepare biscuit topping, combine biscuit mix with milk in a bowl. Drop heaping tablespoons of batter onto vegetable filling. Do not cover filling completely with batter. Bake pot pie in the preheated over until topping is golden brown, 18 to 20 minutes.

BISCUIT TOPPED VEGETARIAN POT PIE

Steps:

• Preheat the oven to 450ºF.
• Lay the jackfruit on a clean kitchen towel and pat dry. Using your fingers, press the jackfruit chunks and pull apart into large shreds. Set aside.
• In a medium pot, melt 3 tablespoons butter over medium heat. Add 1/4 cup flour and whisk for 1 minute. Add the wine and whisk for an additional minute. Slowly whisk in stock and milk. Bring to a boil, whisking almost constantly, then reduce heat to a simmer. Continue to whisk for 5 minutes or until it begins to thicken.
• Meanwhile, heat 1 tablespoon olive oil in a 12 inch cast iron skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, 5-7 minutes. Add the garlic and cook, stirring for 1 minute more.
• Pour the thickened milk mixture into the cast iron skillet along with the jackfruit, corn, carrots, peas, and mushrooms. Season to taste with salt and pepper and add the thyme, rosemary, and parsley. Transfer the pan to the oven while you make the biscuits.
• To make the biscuits, place flour, baking powder, baking soda, sugar, and garlic powder in food processor and pulse to combine. Add the cold butter and pulse 5-7 times until the butter is pea sized. Transfer the mixture to a large bowl and stir in the buttermilk, being careful not to over mix. Fold in the cheddar cheese and chives.
• Remove the cast iron skillet from the oven and carefully drop large spoonfuls of biscuit dough neatly on top. Return the pan to the oven and bake 15 minutes or until the biscuits are cooked through and lightly browned on top. Remove from the oven and brush the biscuits with the melted butter. Let cool 10 minutes before serving.

WINTER-VEGETABLE POTPIE WITH CHEDDAR-BISCUIT TOPPING

Steps:

• Preheat oven to 425 degrees. Make filling: In a bowl, toss vegetables with oil and thyme; season generously with salt and pepper. Divide between two rimmed baking sheets. Roast 25 minutes; toss (if vegetables are sticking, sprinkle up to 1/4 cup water on each sheet). Roast until browned and tender, 20 to 25 minutes more. Transfer to a shallow 3-quart baking dish. Raise oven heat to 450 degrees.
• Meanwhile, make topping: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more flour.
• In a small saucepan, bring broth and wine to a boil. Whisk in cornstarch mixture; boil 1 minute. Pour over vegetables; toss to coat. Drop small mounds of topping on vegetables; bake until brown, 15 to 20 minutes. Let cool 10 minutes; serve.

CHEDDAR BAY BISCUIT CHICKEN POT PIE

Steps:

• Preheat oven to 425.
• Bake biscuits as directed on package.
• In large skillet add about 2 Tbs olive oil and season with salt and pepper and poultry seasoning then add your chicken and heat on medium-high for a few minutes until they begin to get tender.
• Add your frozen vegetables and reduce heat to medium and heat for a few minutes minutes or until they becomes tender, stir in your soup, water, thyme and parsley and heat for a couple minutes.
• Poor entire mixture into sprayed (with non-stick cooking spray) 9 x 13 baking dish, and bake at 425 for 10-15 minutes or until bubbly and top with biscuits.

BISCUIT VEGETABLE POT PIE CASSEROLE

Steps:

• Whisk the flour, baking powder, and salt together in a large bowl or use a food processor. Add the cold butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor. Cut/pulse until coarse crumbs form. Add 1 cup (240ml) milk (reserve the rest for brushing on dough in step 4), and then stir/pulse until the dough comes together. Dough will be very shaggy and a little wet. If it's too dry, fold in another Tablespoon of milk. If it's too wet, fold in another Tablespoon of flour. With generously floured hands, shape biscuit dough into 8-9 1-inch thick discs. The amount of biscuits you need (and their diameter) depends on the size and shape of the baking dish you're using for the pot pie. Dough is sticky, so keep your hands floured. Biscuits don't have to be perfect or neat. Place shaped biscuits on a lined plate or baking pan, cover tightly, and refrigerate until ready to use in step 4 or for up to 2 days.
• Melt the butter in a large skillet, pot, or 11-12 inch oven-safe skillet over medium heat. Add the onion, carrots, celery, mushrooms, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened and released some liquid. Stir in flour, salt, pepper, and thyme until flour has absorbed all the liquid. Stir in the broth and 1/2 cup (120ml) milk. Cook and simmer for 7-9 minutes or until thickened into a thick soup-like consistency. Stir in the mixed vegetables and parsley, and then remove from heat. Taste and add more salt, pepper, thyme, or parsley to taste if desired. Cool for 5 minutes.
• As it's cooling, preheat oven to 400°F (204°C).
• Pour filling into greased 2.5 - 3 quart baking dish or 9-inch deep dish pie dish that's 2 inches deep. Arrange cold biscuits on top, squeezing them in as necessary to fit. Brush the tops of the biscuits with remaining 2 Tablespoons (30ml) milk.
• Bake for 25 minutes, and then keeping the pot pie in the oven, turn oven up to 425°F (218°C) and bake for 5-6 more minutes or until biscuits are golden brown on top.
• Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired.

TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST

Steps:

• Make stock:
• Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use).
• Make filling:
• Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
• Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
• Make biscuit crust and bake pie:
• Preheat oven to 400°F with rack in middle.
• Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
• Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.

WINTER VEGETABLE POT PIE WITH CHEDDAR-BISCUIT TOPPING

Steps:

• Preheat oven to 425°F Make filling in a bowl, toss vegetables with oil and thyme; season generously with salt and pepper. Divide between two rimmed baking sheets. Roast 25 minutes; toss (if vegetables are sticking, sprinkle up to 1/4 cup water on each sheet). Roast until browned and tender, 20-25 minutes more. Transfer to a shallow 3-quart baking dish. Raise oven heat to 450°F.
• Meanwhile, make topping: In a large bowl, whish together 2 cups flour, baking powder, baking soda, salt and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some peas-size lunmps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more of flour.
• In a small saucepan, bring broth and wine to a boil. Whisk in cornstarch mixture; boil 1 minute. Pour over vegetables; toss to coat. Drop small mounds of topping on vegetables; bake until brown, 15-20 minutes. Let cool 10 minutes; serve.