Have you ever looked at your Google Analytics? Every once in a while, I love to learn a little bit more about who my readers are. My favorite section to look at is the most viewed pages.
Most recently, Google Analytics has informed me that some of my most popular posts are Easy Pad Thai, Honey Whole Wheat Bread Bowls, Black Bean & Rice Stuffed Peppers and Chocolate Chip Cookie Dough Dip.
However, one of my all-time most viewed posts has been this Vegetable Pot Pie. Since creating that one over two years ago, I’ve also added two additional pot pie recipes: Chickpea Pot Pie and Vegetable Pot Pie with Gouda Biscuit Topping.
I actually forgot about this heavenly comfort meal until I was looking at my Google Analytics the other day and was reminded at why this has become such a popular dish – it’s filled with tons of vegetables, is completely versatile, and is topped with just the right about of crust and cheese. This is pretty similar to the same recipes I’ve posted about before, however I decided to use Parmesan Cheese instead. Because the Biscuit Crust doesn’t requiring any resting or chilling, it’s definitely a meal that can be made on a weeknight and is the perfect way to warm-up on a chilly winter night!
Vegetable Pot Pie with Parmesan Biscuit Crust
Keywords: entree soup/stew vegetarian potatoes fall winter
Ingredients (4 servings)
- 2 tbs. olive oil
- 1 onion, chopped
- 1 potato, peeled and cut into 1/2 inch cubes
- 1/3 cup chopped carrots
- Salt and pepper, to taste
- 1 tsp. dried thyme
- 2 garlic cloves, minced
- 2 tbs. all-purpose flour
- 1/2 cup dry white wine
- 1 1/2 cups milk
- 1/3 cup frozen peas
- 1/3 cup frozen corn
- 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 shredded or shaved Parmesan cheese
- Salt and pepper, to taste
Begin with the filling. Heat olive oil in a large skilled over medium-high heat. Add onion and potato and cook about 3-5 minutes. Add carrots, salt, pepper 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, and season to taste. 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. Top with biscuit crust and parmesan cheese. Bake on baking sheet about 25-30 minutes, until tops are golden brown and cheese is melted. Serve and enjoy!
~Do you use Google Analytics? If so, have there been stats that have surprised you?