Description
A comforting biscuit and vegetable pot pie with creamy filling and fluffy golden biscuit topping.
Ingredients
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- 3 tablespoons butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and cubed
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 2 cups vegetable broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 3/4 cup milk
Instructions
- Preheat oven to 190 degrees Celsius.
- Cook onion, carrots, and potatoes in butter until softened, add garlic.
- Stir in flour, then add broth and milk, simmer until thickened.
- Add peas and seasonings and transfer to baking dish.
- Prepare biscuit dough and drop spoonfuls over filling.
- Bake 20 to 25 minutes until golden and bubbling.
- Cool slightly before serving.
Notes
- Keep butter cold for flaky biscuits.
- Simmer filling until thick before baking.
- Serve warm for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg