Name: Mushroom potato pot pie
Prep time: 40 min
Total time: 90 min
Yield: 6 servings
Ingredients: 2 Tbsp olive oil; 1 yellow onions; 3 garlic clove; 1 Tbsp tomato paste; 1 tsp fresh thyme; 2 cups dry red wine; 3 cups vegetable broth; 2 cups mushrooms; 2 cups green beans; 3 cups baby potatoes; 3 carrot; 1 Tbsp soy sauce; 3 Tbsp cornstarch; 1.5 cups flour; 0.25 tsp salt; 1 tsp baking powder; 2 oz parmesan; 4 oz butter; 0.5 oz milk

Mushroom Potato Pot Pie

6 servings

40 min active time

1 h 30 min total time

2.5 (2 votes)

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Ingredients

Unit system

Filling

	2 Tbsp
	1 diced
	3 finely diced
	1 Tbsp
	1 tsp
	2 cups
	3 cups
	2 cups
	2 cups
	3 cups cubed
	3 diced
	1 Tbsp
	3 Tbsp

Biscuits

	1 ¹⁄₂ cups
	¹⁄₄ tsp
	1 tsp
	2 oz grated
	4 oz
	¹⁄₂ oz soured

Adjust servings

Nutrition

Important: We could not account for the following ingredients:

3 cups

Amount per serving

Daily %

Calories

467

23%

Total Fat

23 g

30%

Cholesterol

49 mg

16%

Sodium

939 mg

41%

Total Carbohydrates

42 g

15%

Fiber

3.6 g

13%

Total Sugar

6.0 g

Proteins

9.6 g

19%

Calcium

176 mg

14%

Iron

1.8 mg

10%

Potassium

615 mg

13%

Vitamin D

0.073 mcg

Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).

Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.

Instructions

- 1Preheat oven to 375°F. Arrange rack in center of the oven.
Filling
- 1In a large ovenproof skillet heat the olive oil over medium heat. Add onions and cook until translucent, about 3-5 minutes.
- 2Add in garlic and fresh thyme and tomato paste, stirring until fragrant, about 1 minute.
- 3Add in wine and cook until it reduces by half, about 5-7 minutes.
- 4To the pot add the veggie broth and bring to a simmer over medium-high heat.
- 5Add in vegetables and worcestershire and allow to simmer for 20 minutes.
- 6Remove 1 cup of the liquid from the pan into a small bowl and whisk in corn starch. Add cornstarch mixture back into the pan, stirring until everything thickens. Season with salt and pepper.
Biscuits
- 1In a large bowl, whisk together the flour, baking powder and salt.
- 2Cut in the butter using your hands or a pastry cutter until course corn meal texture is achieved.
- 3Stir in Parmesan.
- 4Stir in milk, till rough dough is formed.
- 5Using your hands gently form ⅓ cup size biscuits and set on top of the warm vegetable mixture.
Bake
- 1Set the pot pie filled skillet on the center rack and bake for 25 minutes or until biscuits are golden brown.
- 2Top with freshly ground pepper and parsley. Serve immediately.