With the onset of cooler weather, my family is craving warm and hearty meals. They’re big fans of casseroles and slow cooker meals, so I’ve brought out some of my favorite recipe books and started perusing. I found a Pot Pie with a Biscuit Topping recipe that I haven’t made in ages.
I like to incorporate lots of wholesome ingredients; especially vegetables they might not otherwise eat. I found the Pot Pie with Biscuit Topping recipe and thought it was a good fit for my family.
This casserole is filled with delightful flavors, and you’ll definitely want seconds. You can add any of your favorite vegetables or sneak in some not so welcomed ones. My family is not too fussy about eating parsnip. But they are high in a wide variety of vitamins, minerals and nutrients, including fiber, potassium, folate, vitamin C and folate. Disguised in this casserole, no knew they were in the mixture.
Pot Pie with Biscuit Topping
- 2 large potatoes (cubed)
- 1 1/2 cups water
- 1 tbsp olive oil (extra virgin)
- 1 onion (finely chopped)
- 4 stalks celery (diced)
- 2 carrots (peeled and diced)
- 2 cloves garlic (minced)
- 1 tsp thyme (dried)
- 1 tsp salt
- 1 tsp black pepper (cracked)
- 1 large parsnip (diced)
- 1/4 cup Italian parsley (finely diced)
- 4 tbsp all purpose flour
- 3/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup cold butter (cut into 1 inch (2.5 cm) cubes)
- 1/4 cup milk
In a pot, combine all ingredients, except flour, and cook on medium heat until almost done. About 30 minutes.
In a bowl, put your 4 tbsp of flour, add 3 tbsp of cold water and make a smooth paste. Then some hot broth from cooked vegetables to flour mixture. Then add this flour paste to cooked vegetables and let cook for 10 more minutes on medium heat.
Preheat oven to 350 degrees. Transfer vegetables to a casserole dish and top with biscuit balls. See below
Biscuit Topping: Meanwhile, in a bowl, combine flour, baking powder and salt. Using your fingers or pastry blender, cut in butter until mixture resembles coarse crumbs. Drizzle with milk and stir with a fork until a batter forms. Using your hands, roll batter into small balls ( about 2 inches/5 cm in diameter). Drop over hot vegetables.
Bake for 20 minutes. Biscuits should be a light brown. Serve!
When I make this recipe, I like to make a big batch and prepare them in several small casserole dishes. This means no leftovers, and that’s okay with my family. I also use attractive and colorful dishes; they just seem to add more ambience to the meal. The Pot Pie with Biscuits is ideal for lunch and dinner; it’s a meal on its own. I like to serve a large green salad with it as well. This dish is easy to whip up, and your family will love it.