Winter Vegetable Pot Pie

By jocelynamanda

Ingredients

• Vegetable Filling:
• 4 medium carrots
• 1 large russet potato
• 1 large sweet potato
• 1 large (1 1/2 pounds) celery root
• 1 jumbo onion, cut into 3/4-inch chunks
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves, finely chopped
• Salt
• Pepper
• 1 can (14 to 14.5 ounces) lower-sodium chicken broth, or 1 3/4 cups
• 1/3 cup dry white wine
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 cup frozen peas
• 1/4 cup heavy or whipping cream
• Biscuit Topping:
• 1 cup all-purpose flour
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon fresh thyme leaves, finely chopped
• Salt
• Pepper
• 2 tablespoons butter, or trans-fat free vegetable shortening
• 1/2 cup low-fat buttermilk
• 1 tablespoon fresh dill, chopped

Details

Servings 4
Preparation time 50mins
Cooking time 100mins
Adapted from goodhousekeeping.com

Preparation

Step 1

1. Prepare Vegetable Filling: Preheat oven to 425°F. Peel and cut carrots, potatoes, and celery root into 3/4-in. pieces. In 15 1/2-inch by 10 1/2-inch jelly-roll pan, combine onion, carrots, potatoes, celery root, oil, thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Toss to coat; spread in even layer. Roast 50 minutes to 1 hour or until vegetables are browned and tender, stirring once halfway through roasting. (Can be prepared to this point up to 1 day ahead; transfer to airtight container and refrigerate.)

2. Meanwhile, in 4-quart saucepan, heat broth and wine to boiling on medium-high. In small bowl, mix water and cornstarch until blended. Reduce heat to medium and stir in cornstarch mixture. Cook 3 to 4 minutes or until liquid thickens, stirring frequently. Stir in peas and roasted vegetables, then cook 2 to 3 minutes to heat through. Remove from heat and stir in cream.

3. Spoon vegetable mixture into 8-inch by 8-inch ceramic or glass baking dish, spreading mixture evenly.

4. Prepare Biscuit Topping: In large bowl, combine flour, baking powder, baking soda, thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well blended. With pastry blender or two knives used scissors-fashion, cut in butter until coarse crumbs form. With fork, stir in buttermilk just until mixture forms a dough. With tablespoon, scoop generous spoonful into floured palm. With floured hands, gently pat into 2-in. round (1/2 in. thick) and place on top of vegetable mixture. Repeat with remaining dough, spacing rounds 1/2 inch apart. (There should be 12 biscuits on top.)

5. Bake 16 to 20 minutes or until Biscuit Topping is puffed and golden brown and Vegetable Filling is bubbling. Cool in pan on wire rack 10 minutes. Sprinkle with chopped dill to serve.