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Mushroom & Vegetable Pot Pie Fill 1 Created with Sketch.

with Cheddar Cheese Biscuits

  • icon_cook Created with Sketch.
    Cook Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 695 calories

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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ingredients
Mushroom & Vegetable Pot Pie with Cheddar Cheese Biscuits
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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!

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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:
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: