Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes

FREE recipes delivered to your inbox!

Sign Up
CRM 2023 Recipe pop-up

FREE RECIPES DELIVERED TO
YOUR INBOX

Subscribe to our newsletters to get our best recipes, time-saving tips, and savings.

Sign up
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Vegetable Biscuit Pot Pie

Vegetable Biscuit Pot Pie

Vegetable Biscuit Pot Pie

Be the first to rate this

Has average rating

Total rating count

Rate this
  • Preparation timePrep time40 min
  • Ready inReady in1 hr
  • ServingsPortions6
  • DifficultyDifficultyMedium

Ingredients

Biscuits:
  • 3/4 cup cold water
  • 1/2 cup shredded sharp cheddar cheese
  • 1 package Cheddar Bay Biscuit Mix, or biscuit dough of choice
  • 1 cup Country Crock® Original Spread Original Spread
  • 1 teaspoon chopped fresh parsley
  • 1 1/2 teaspoons finely chopped garlic
Filling:
  • 3/4 cup Country Crock® Original Spread, plus more for the casserole dish Original Spread
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 1 cup cremini mushrooms, cut into quarters
  • 1 cup diced carrots
  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflower florets
  • 4 garlic cloves, finely chopped
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons fresh ground pepper
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon dried basil
  • 2 tablespoons fresh Italian parsley, chopped
  • 2 cups vegetable broth
  • 1/2 cup whole milk
  • 1 cup peas, fresh or frozen
  • Salt and pepper, to taste

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Preheat the oven to 400 degrees F.
      2. For this recipe we used a dry premade biscuit mix. Prep your biscuits by stirring together water, cheese and biscuit mix until the dough forms and set aside (do not overmix). For premade refrigerated style biscuits, remove from packaging and set aside.
      3. Start on your filling by melting the Country Crock® Original Spread in a large skillet over medium heat. Add the onion, celery, mushrooms, carrots, broccoli, cauliflower and garlic. Cook, stirring occasionally, for 5 minutes or until the vegetables have softened. Stir in the flour, salt, pepper, thyme, dried basil and parsley until the flour has absorbed all the liquid. Add the vegetable broth and milk, simmer for 8 minutes or until the mixture has thickened into a thick soup like consistency. Add the peas and stir to combine. Taste and add more salt, pepper or herbs to taste if desired.
      4. Coat a casserole dish with Country Crock® Original Spread and add the vegetable mixture. Using an ice cream scoop, scoop the biscuits onto the casserole or evenly place your premade biscuit dough to cover the casserole.
      5. Add the chopped garlic and parsley to the melted Country Crock. Brush the biscuits until they are evenly coated in the mixture.
      6. Place pot pie with biscuits in the oven to bake for about 25 minutes, or until biscuits are golden brown.
      7. Remove from the oven and let cool for 5 minutes before serving. For an extra flavor pop, brush the biscuits one final time with the melted Country Crock before serving. Enjoy!

      How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review

      Delicious dishes with a touch of country

      Recipes