Veggie Pot Pie

I thought this recipe was especially interesting because it uses cornmeal in the biscuit topping.  It definitely gives it a little more of a sweet flavor.  The other nice thing about this recipe is that there is a lot of flexibility in what vegetables you can add to it.  I used kale, but I’m pretty sure you could substitute any other leafy green.  The original recipe also called for parsnips, but I wasn’t quite brave enough.  Perhaps you will be.   It makes quite a bit, so I enjoyed it all week for dinner/lunch.


2-3 carrots, sliced
1 large onion, chopped
Small bunch of kale (or other leafy green), about 2 cups chopped
8 ounces of mushrooms, slided
2 cloves of garlic, diced
2 tablespoons of flour
1 tablespoon white wine vinegar (I only had red wine vinegar, and it was fine)
1 1/2 tablespoon soy sauce
2 tablespoons tomato paste
1 1/2 teaspoons dried thyme
3 cups vegetable broth (I used chicken)
1 can cannellini or red beans (I omitted, it didn’t seem like there was enough room in my pan)

For the topping:

3/4 cup white flour
1/2 cup whole wheat flour
6 tablespoons cornmeal
1 1/4 teaspoon baking powder
1 teaspoon salt
4 tablespoons butter (softened)
1/2 cup parmesan cheese (I also omitted because I didn’t have any).
1/2 cup buttermilk (I substituted 1/2 cup milk with 1/2 tablespoon of vinegar)

1. In a large skillet, add 2 tablespoons olive oil.  Add the carrots, onion, mushroom and kale.  Season with salt and pepper.  Saute till the onion turns translucent, about 5-7 minutes.

2. Add the garlic and saute for another 30 seconds.  Add the flour and cook for another minute.  Stir in the white/red wine vinegar, soy sauce, tomato paste and thyme.  Cook for another minute.   Stir in the vegetable broth (I definitely used less than the 3 cups, add as much as it seems like is necessary).

3. Lower the heat and simmer for about 5-10 minutes, stirring occasionally, until the sauce thickens.  I added a little bit of cornstarch to make it thicken even more.  If you are using beans, you can add them now.  Season to taste with salt and pepper.

4. Meanwhile, in a separate bowl, combine white flour, whole wheat flour, cornmeal, baking power and salt.  Stir in butter and cheese to combine.  Then add in buttermilk until a dough forms.  Knead a little bit with your hands to combine all the ingredients and form a ball of dough.

5. When the vegetable sauce is thickened,pour into a baking pan.  Place scoops of dough on the top.

6. Bake about 30 minutes at 400 degrees, until the ball of dough are lightly browned.  Let cool before serving.

Source: A Couple of Cooks


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s