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Vegetable Pot Pie

December 28, 2009

There were some vegetarians in the house this Christmas, so when I offered to bring a dish for dinner, Greg’s sister Alison suggested something vegetarian.  I wanted to make a vegetarian pot pie using some herb and cheese biscuits

vegetable pot pie

from Bon Appetit, so this was my opportunity.  I froze both items and brought them up to Winston-Salem with me, which worked out pretty well, but the timing was a crap shoot.  If you make this, I suggest making it ahead no more than a day, and keeping the components refrigerated separately.  You can really make this your own by tweaking the vegetables, or adding cooked cubed chicken if you like.  And the biscuits are wonderful on thier own- great with soups or chili during the winter.


3/4 lb green beans, ends trimmed and cut into 1 1/2″ lengths

10 asparagus spears, ends snapped and cut into 1 1/2″ lengths

1 ear corn, husked

1 lb small red potatoes, cut into 1/2″ dice

1 T vegetable oil

2 stalks celery,thinly sliced

2 carrots, peeled and cut into 1/4″ dice

1 box button mushrooms, cut into quarters

4 T unsalted butter

2 T all-purpose flour

3 c vegetable broth

3/4 c half and half

2 T minced fresh parsley

1 t minced fresh thyme

dash nutmeg

1/2 recipe Herb and Cheese Poppers


Heat oven to 425 degrees.  Bring a pot of water to a boil.  Blanch asparagus and green beans for 2 minutes.  Remove from pan with slotted spoon and rinse with cold water to stop cooking.  Place ear of corn in water and boil for 4-5 minutes until beginning to get tender.  Remove from pan and rinse with cold water, then cut the kernels from the cob.  Bring water back to a boil and add potatoes and cook until tender, about 10 minutes.  Drain potatoes and set aside.

Meanwhile, heat oil in a skillet over medium high heat.  Add carrots and celery and cook for 4 minutes, until beginning to get tender.  Add mushrooms and cook until mushrooms are tender, about 4 more minutes.  Remove from pan.  Add butter to pan and melt.  Add flour and stir constantly until beginning to turn golden, about 2-4 minutes.  Add broth 1 cup at a time, whisking to thicken.  When all the broth is added, whisk in half and half and, herbs, dash nutmeg and season with salt and pepper to taste (you want the sauce to have a good amount of seasoning, because the vegetables will tame down the saltiness).  Cook, stirring, until the mixture is the consistency of gravy.   Add all vegetables to the pan and mix to combine.  If there isn’t enough liquid, add more water or broth.  Pour into 9″ x 13″ casserole dish.

Bake at 425 degrees for 20-30 minutes, covered loosely with foil, until edges are browning and bubbling.  Remove baking dish from oven and uncover.  Turn oven up to 500 degrees.  Place about 16 biscuits on top of the pot pie and place in oven, uncovered.  Bake for about 10 minutes, until biscuits are browned and vegetable mixutre is bubbling.  Serve immediately.

One Comment leave one →
  1. Sarah's Mom permalink
    December 31, 2009 12:46 am

    The pot pie was absolutely delicious! The combination of vegetables with the savory biscuits was perfect. I can’t wait to have it again!

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