A Hearty Vegetarian Classic: Veggie Pot Pie with Parmesan Drop Biscuits
There’s nothing better to soothe the soul than a tasty home-cooked meal.
Enjoy all of the comforts life has to offer with this classic veggie pot pie!
Life is filled with ups and downs. It can be difficult to manage everything going on all at once. When you feel like life may be getting a bit too hectic, taking an evening to savor a nice home-cooked meal with a partner, friend, or loved one may be one of the best ways to remind yourself to enjoy the little moments. Of course, no one needs an excuse to make a delicious dinner, especially when it’s as appetizing and comforting as this pot pie recipe!
Not only is it simple and easy to make, but this recipe is also vegetarian, making it accessible for anyone looking to avoid meat-filled meals! If you happen to garden, you may be able to collect most of the ingredients for this dish from your own plot! But, taking a trip to the store or even a local farmers market can definitely be part of the fun-filled evening, too!
How to Make this Savory Pot Pie
The first thing you’ll need to do for this recipe, like most, is to gather all of the necessary ingredients. You also have some room to mix and match and experiment with the ingredient list to find your favorite flavors in this dish, but for now, you can go off of our recommendation. We suggest having some fresh green beans, carrots, an onion, preferably yellow, an ear of corn, and Yukon gold potatoes. Aside from the fresh produce, this recipe also features margarine or butter, olive oil, milk, flour, vegetable broth, white wine vinegar, and some rosemary sprigs.
Once you’ve gathered everything you need, it’s best to get all of the ingredients prepped before you begin combining them. Slice and dice your way through the ingredient list until everything is in a manageable size and shape for your pot pie!
Once all of the produce is ready to go, preheat the oven to 425°F, and then heat some oil in a large skillet. Slowly add the green beans, carrots, and onions so that they have the chance to soften over the heat. This step should take approximately three or four minutes and your vegetables will begin to become fragrant.
Before you remove the pan from heat, stir in the diced potatoes and vegetable broth. To make sure the vegetables absorb the savory flavor of the broth, bring everything up to a boil. Then, add the corn.
Next, combine flour and milk in a bowl, whisked, before pouring it into the skillet. This will thicken the consistency of the dish, so you will want to give the liquid a chance to simmer, about five or six minutes should do.
To make the dough, combine butter or margarine, milk, white wine vinegar, parmesan, rosemary, and flour in a bowl. Mix the ingredients until they thicken and create a dough consistency. You should be able to easily scoop the dough with a spoon and drop the biscuits into the skillet. Ideally, this recipe should make 8-10 biscuits depending on their size.
Place the skillet in the oven and let it bake on the top rack for about eighteen minutes. Keep a close eye on the biscuits to prevent burning and remove the skillet from the oven if you notice the biscuits reaching a delicious golden brown.
Once you take it out, be sure to let it cool before serving!
Table & Thyme’s Veggie Pot Pie with Parmesan Drop Biscuits
Savor the flavors of homemade with this mouthwatering comfort meal!
- 10 oz corn
- 2 cups and 3 Tablespoons flour (separated)
- 2 cups vegetable broth
- 1 teaspoon fresh Rosemary, chopped
- 1 pound Yukon gold potatoes
- 1 small yellow onion, chopped
- 1/2 pound green beans, chopped
- 12 oz carrots, sliced
- 4 Tablespoons melted butter or margarine
- 1 Tablespoon olive oil
- 2 ¼ cups milk
- 2 teaspoons white wine vinegar
- Preheat your oven to 425°.
- Slice your carrots, cut the green beans into 1 inch pieces, dice the onion, cut the corn off the cob, and cut the potatoes. Also if needed, grate your Parmesan.
- Put the olive oil in a large ovenproof skillet over medium heat. Add the green beans, onions, and carrots. Cook until softened, 3-4 minutes.
- Add the potatoes and vegetable broth and bring to a boil. Stir in the corn.
- In a measuring cup, whisk 3 Tablespoons of flour with 1 cup milk. Pour the mixture into the skillet and reduce heat to medium low. Simmer for 5-6 minutes or until the sauce is thickened.
- In a medium bowl, combine the melted butter, 1 and ¼ cup milk, and 2 teaspoons of white wine vinegar. Add the Parmesan, chopped rosemary, and flour.
- Mix until the dough comes together. Using a large spoon, dollop the dough over the vegetable filling in the skillet. It should be enough for 8-10 biscuits.
- Bake on the top rack for about 18 minutes, or until the biscuits are golden and cooked through. Let sit for 5 minutes before serving.
We hope you enjoyed this simple recipe for a stellar meal. Not only is it the perfect way to welcome in spring with a bounty of hearty vegetables, but it’s the perfect comfort meal for any occasion! If you tried this recipe, be sure to let us know by sharing your experience with us on social media! If you’re interested in seeing some of the other recipes we’ve shared, you can also browse our blog where we post recipes, lifehacks, event guides and highlights, and more!
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