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Biscuit Topped Vegetarian Pot Pie

Lindsay Moe
  • 55 minutes
  • Serves 8

INGREDIENTS

3 tbsp

butter

1/4 cup

all purpose flour

1/2 cup

dry white wine

1 cup

canned vegetable stock

1 1/2 cups

milk

1 tbsp

olive oil

1

large onion (diced)

2

garlic cloves (minced)

14 oz

canned jackfruit (rinsed and drained)

8 3/4 oz

canned corn (drained)

8 1/4 oz

canned carrots (drained)

8 1/2 oz

canned peas (drained)

4 oz

canned mushrooms (drained)

Coarse kosher salt and freshly ground black pepper

1 tsp

dried thyme

1 tsp

dried rosemary

1/4 cup

fresh parsley (finely chopped)

2 cups

unbleached all purpose flour

1 tbsp

baking powder

1/2 tsp

baking soda

2 tsp

sugar

1 tsp

garlic powder

1/2 tsp

salt

6 tbsp

unsalted butter (cold and cut into cubes)

1 cup

buttermilk (cold )

1 cup

shredded sharp cheddar cheese

2 tsp

dried chives

1 tbsp

melted butter