Mushroom & Vegetable Pot Pie

with Cheddar Cheese Biscuits

40 MIN

2 Servings

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From the Test Kitchen

The colder months are the perfect time for growing mushrooms. Now, as we're on the verge of spring, it's time to take advantage of our winter favorites. In this pot pie, we’re using both cremini and shiitake mushrooms to create a warming, hearty pot pie brimming with flavor. Both mushrooms add their unique, earthy flavors to the thick broth of the stew. Made with classic root vegetables, this cheddar biscuit-topped pot pie is our salute to the fading of winter.

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Nutrition

PER SERVING
Calories

695 Cals (est.)

fresh

ingredients

1 cup Buttermilk Biscuit Mix
10 oz Cremini Mushrooms
2 Carrots
2 cloves Garlic
1 Red Onion
1 stalk Celery
2 oz White Cheddar Cheese
2 Tbsps All-Purpose Flour
1 Tbsp Tomato Paste
½ oz Dried Shiitake Mushrooms
2 tsps Mushroom Pot Pie Spice Blend (Dried Thyme, Dried Rosemary, Ground Sage, Ground Bay Leaf, Smoked Paprika & Ground Nutmeg)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat 2 cups of water to boiling on high. Peel and thinly slice the carrots, garlic and onion. Thinly slice the celery. Quarter the cremini mushrooms. Grate the cheese. In a large, heatproof bowl, combine the dried shiitake mushrooms and the boiling water.

2 Brown the cremini mushrooms:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cremini mushrooms. Cook, stirring occasionally, 6 to 8 minutes, or until browned and crispy; season with salt and pepper.

3 Add the vegetables & prepare the shiitakes:

Add the carrots, garlic, onion, celery and spice blend to the pan of cremini mushrooms; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables have softened. While the vegetables cook, using a slotted spoon, transfer the shiitake mushrooms to a clean work surface; reserve the mushroom water. Roughly chop the shiitake mushrooms and set aside. Add the tomato paste to the pan of vegetables; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

4 Finish the filling:

Add the flour and 2 tablespoons of olive oil to the pan of vegetables; cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the shiitake mushrooms and reserved mushroom water; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until thickened; season with salt and pepper to taste. Transfer the filling to an oven-safe baking dish.

5 Make the biscuit dough:

While the filling cooks, in a large bowl, combine the biscuit mix and cheese; season with salt and pepper. Gradually stir in ¼ cup of cold water until just combined. (Be careful not to over-mix the dough, which will toughen it.)

6 Drop the biscuits & bake the pot pie:

Using a spoon, top the baking dish of filling with 8 to 10 evenly-sized scoops of the biscuit dough, leaving some space between the scoops. Place the baking dish on a sheet pan; bake 10 to 12 minutes, or until the biscuits are browned and cooked through. Remove from the oven. Let stand for at least 2 minutes before serving. Enjoy!