(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 400 degrees F.
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.
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.
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.
Add the chopped garlic and parsley to the melted Country Crock. Brush the biscuits until they are evenly coated in the mixture.
Place pot pie with biscuits in the oven to bake for about 25 minutes, or until biscuits are golden brown.
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!
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