Vegetable Biscuit Pot Pies from Scratch

Pie Season is here! It's time for Pumpkin Pies and Apple Pies and Pot Pies! I couldn't be more thrilled! I thought I'd share with you today one of my favorite Fall dishes; biscuit pot pie. Yum! It's buttery and starchy and full of tasty veggies, herbs and spices. You've gotta try this.  

My recipe is loosely modified from this recipe from Annie's Eats (which is also delicious.) If you desperately need this pie but don't have any buttermilk on hand you can always use this invaluable trick that Ree Drummond taught me and add about a 1/4 tsp of vinegar to your (pre-measured) regular milk and turn it into buttermilk. Easy peasy. 

I love biscuit pot pies because they're just as buttery and flaky as your average pot pie but you don't have to go to the trouble of making pie crust,  just throw together some buttermilk biscuits at the end. And if you don't have ramekins you can always pour your veggie/gravy mix into a casserole dish and cover with lots of little biscuits, which will be just as adorable. 



First you'll want to saute your veggies until they're nice and tender, (take your time, you'll want them pretty soft) then add the garlic and flour and mix it right it. Then add the veggie broth, herbs and spices until they form a heavenly gravy. Don't forget to add the peas! 

Then ladle your gravy/veg into some ramekins or a pie dish...

Then cover with homemade biscuits and brush them with extra buttermilk! Cook for 20 min at 400° and you're done! 

Here's the Recipe;

Vegetarian Biscuit Pot Pies
Serves 4

Filling
3 Tbsp Butter
1/2 Yellow Onion
2 Peeled Carrots
4 Baby Yukon Potatoes
2 Stalks Celery
3/4 Cup Peas
2 Cloves Garlic
6 Tbsp Flour
2 Cups Vegetable Broth
1/4 Cup Water
1/8 tsp dried Sage
1/8 tsp dried Thyme
1/8 tsp dried, crushed Rosemary
Shake of Red Pepper Flakes
Salt and Pepper

Biscuit
1&1/2 Cups Flour
1&1/2 tsp Baking Powder
1/2 tsp Salt
Freshly Ground Pepper
6 Tbsp Cold, Unsalted Butter
1/2 plus 1-2 Tbsp Buttermilk

Preheat oven to 400° lightly grease 4 small ramekins or a small casserole or pie dish. 

Chop onion, celery, carrots, potatoes and garlic. Melt butter on medium heat in a large saucepan or dutch oven, toss in all veggies but the garlic and saute until quite tender. Stir in garlic and red pepper flakes, let cook for about a minute, toss in 6 Tbsp of flour and stir to coat veggies. Slowly mix in veggie broth, add herbs and salt and pepper. Cook until gravy is thick and bubbly, add extra 1/4 cup of water IF the gravy is too thick. Remove from heat and add peas. Pour your filling into your prepared container(s) and throw together some biscuits. 

For the biscuits; whisk together flour, baking powder, salt and pepper. Cut in 6 Tbsp of cold butter w/forks, knives, pastry cutter or your food processor. Slowly stir in milk until it comes together into a soft dough. Roll out onto floured surface with rolling pin to approximately 3/4" thick, cut out your biscuits to fit your ramekins. You will need to roll out the dough twice to get all the biscuits cut, try not to overwork it! I got about 7 biscuits out of this dough, if you have extras just bake them next to your pies on some parchment paper. 

Place your biscuits on top of your pie filling and brush the tops with any leftover buttermilk. Bake at 400° for 20 minutes. Let cool for at least 10 minutes before eating. Enjoy! 

Here's the printable version;

vegetarianbiscuitpotpies.pdf
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These are amazing! The gravy is top notch and will make your house smell like magical herbs and buttery garlic and all that is good in the world. I recommend sauteing your veggies until they're super tender, these little pies only bake for 20 minutes and it's not quite long enough to do any damage on those veggies if they're too crisp going into the oven. 

Try them! I've made these twice this month already. It's Fall, I need pie! 

Thanks for reading.

-Ashley