Ingredients (4 pot pies)

Filling

• 2 tbs. olive oil
• 1/3 cup sliced mushrooms
• 1 onion, chopped
• 1 potato, peeled and cut into 1/2 inch cubes
• 1/3 cup chopped carrots
• 1/4 tsp. salt
• 1 tsp. dried thyme
• 2 garlic cloves, minced
• 2 tbs. whole wheat (or all purpose) flour
• 1/2 cup dry white wine
• 1 1/2 cups milk
• 1/3 cup frozen peas
• 1/3 cup frozen corn
• 3/4 – 1 cup low-sodium chicken or vegetable broth (optional)

Topping

• 1/2 cup plus 2 tbs. all purpose flour
• 1/2 cup whole wheat pastry flour
• 6 tbs. yellow cornmeal
• 1 1/4 tsp. baking powder
• 1/2 tsp. salt
• 3 tbs. chilled unsalted butter, diced
• 1/2 cup milk
• 1/2 cup coarsely grated Gouda cheese
• Salt and pepper, to taste

Instructions

Begin with the filling. Heat olive oil in a large skilled over medium-high heat. Add mushrooms, onion and potato and cook about 3-5 minutes. Add carrots, salt and thyme and cook additional 1-2 minutes. Add in garlic and cook about 30 seconds.

Sprinkle flour over vegetables and cook 1 minute. Add in the wine and cook until evaporated, about 3-5 minutes. Add the milk, lower the heat and simmer until it thickens, about 3-5 minutes. Stir in peas, corn, salt and pepper, and set aside.

Preheat oven to 400 degrees. Combine 2 types of flour, cornmeal, baking powder, salt and butter and mix with hands until mixture resembles coarse meal (you can also do this in a food processor and blend 5 seconds or in a stand mixer on high-speed with flat burnished beater attached). Add milk and mix/pulse until dough forms moist clumps. Turn dough out onto lightly floured surface and divide into 4 equal pieces (dough may be sticky; continue to minimally lightly flour surface) and shape into 2/3-inch disks size of serving bowl.

Pour filling into oven-safe serving bowls. Optional: Add small amounts of broth, if needed, to each bowl to achieve desired consistency. Top with biscuit crust and gouda cheese. Bake on baking sheet about 25-30 minutes, until tops are golden brown and cheese is melted. Serve and enjoy!