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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

Biscuit Topping

  • 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!