Mushroom & Vegetable Pot Pie with Cheddar Cheese Biscuits

Mushroom & Vegetable Pot Pie

with Cheddar Cheese Biscuits

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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
Mushroom & Vegetable Pot Pie with Cheddar Cheese Biscuits
Title
time-saving
tips & techniques
Mushroom Pot Pie Spice Blend
Dried Shiitake Mushrooms
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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.

Brown the cremini mushrooms:
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.

Add the vegetables & prepare the shiitakes:
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.

Finish the filling:
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.

Make the biscuit dough:
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.)

Drop the biscuits & bake the pot pie:
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!

Tips from Home Chefs

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Mushroom & Vegetable Pot Pie

Prepare the ingredients:
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.

Brown the cremini mushrooms:
Add the vegetables & prepare the shiitakes:
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.

Finish the filling:
Make the biscuit dough:
Heat-Proof Silicone Spatula, 11"
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!

Drop the biscuits & bake the pot pie:
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