Best 3 Winter Vegetable Potpie With Cheddar Biscuit Topping Recipes

WINTER-VEGETABLE POTPIE WITH CHEDDAR-BISCUIT TOPPING

Steps:

• Preheat oven to 425 degrees. Make filling: In a bowl, toss vegetables with oil and thyme; season generously with salt and pepper. Divide between two rimmed baking sheets. Roast 25 minutes; toss (if vegetables are sticking, sprinkle up to 1/4 cup water on each sheet). Roast until browned and tender, 20 to 25 minutes more. Transfer to a shallow 3-quart baking dish. Raise oven heat to 450 degrees.
• Meanwhile, make topping: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more flour.
• In a small saucepan, bring broth and wine to a boil. Whisk in cornstarch mixture; boil 1 minute. Pour over vegetables; toss to coat. Drop small mounds of topping on vegetables; bake until brown, 15 to 20 minutes. Let cool 10 minutes; serve.

CHUNKY VEGETABLE POTPIE

Steps:

• Heat oven to 425 degrees. Place squash, celeriac, carrots, cauliflowers, brussels sprouts, beet, and turnip or parsnips in a large roasting pan. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast for 35 to 40 minutes, stirring twice during the cooking. Remove, and reduce oven to 375 degrees.
• Heat remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add garlic and shallots; saute; until soft, about 5 minutes. Raise heat to high, and add wine. Let white wine reduce by half, 1 to 2 minutes. Add vegetable broth, and simmer over medium-high heat for 5 minutes. Set aside.
• Combine 1 cup flour, baking powder, remaining 1/4 teaspoon salt, and 2 teaspoons tarragon in a food processor. Pulse in butter until mixture resembles coarse meal. Add milk and Parmesan, process until combined, and set aside.
• Transfer vegetables to a large bowl. Add zucchini, remaining 2 tablespoons flour, and 2 tablespoons tarragon; toss to combine. Stir in broth, and adjust seasoning with salt and pepper to taste.
• Transfer to a shallow glass pie dish, and bake for 15 minutes. Remove vegetables from the oven, and drop heaping tablespoons of the biscuit dough over vegetables, leaving some vegetables exposed. Place the pie dish on a baking sheet, and bake until biscuits are golden, about 25 minutes.

WINTER VEGETABLE POT PIE WITH CHEDDAR-BISCUIT TOPPING

Steps:

• Preheat oven to 425°F Make filling in a bowl, toss vegetables with oil and thyme; season generously with salt and pepper. Divide between two rimmed baking sheets. Roast 25 minutes; toss (if vegetables are sticking, sprinkle up to 1/4 cup water on each sheet). Roast until browned and tender, 20-25 minutes more. Transfer to a shallow 3-quart baking dish. Raise oven heat to 450°F.
• Meanwhile, make topping: In a large bowl, whish together 2 cups flour, baking powder, baking soda, salt and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some peas-size lunmps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more of flour.
• In a small saucepan, bring broth and wine to a boil. Whisk in cornstarch mixture; boil 1 minute. Pour over vegetables; toss to coat. Drop small mounds of topping on vegetables; bake until brown, 15-20 minutes. Let cool 10 minutes; serve.