Becky Luigart-Stayner Among the many, many delicious kinds of biscuit out there, the drop biscuit may be the easiest. As its name implies, there’s not a lot of rolling or cutting to be done. You can make it almost entirely from pantry ingredients. Call us partial, but we like […]
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Among the many, many delicious kinds of biscuit out there, the drop biscuit may be the easiest. As its name implies, there's not a lot of rolling or cutting to be done. You can make it almost entirely from pantry ingredients.
Call us partial, but we like 'em best on top of a rich stew, like this easy Mushroom Pot Pie. When it's cold out, this becomes of of our go-to recipes. It's easy, it's filling, and your family might not even notice that it's meat free! (Don't worry, we won't tell.)
- Yields:
- 6 serving(s)
Ingredients
For the filling:
- 2 tbsp.
olive oil, divided, plus more for baking dish
- 6 tbsp.
(3/4 stick) unsalted butter, divided
- 1 3/4 lb.
mixed mushrooms, torn or sliced, divided
Kosher salt and freshly ground black pepper
- 1
medium yellow onion, chopped
- 2
large carrots, chopped
- 2
stalks celery, chopped
- 3
garlic cloves, chopped
- 1/4 c.
all-purpose flour
- 2 c.
vegetable stock
- 1 c.
whole milk
- 1 c.
frozen green peas
- 2 tbsp.
Dijon mustard
- 2 tbsp.
chopped fresh thyme
- 1 tbsp.
white wine vinegar
For the biscuits:
- 1 3/4 c.
all-purpose flour, spooned and leveled
- 1 tbsp.
baking powder
- 3/4 tsp.
kosher salt
- 1/2 tsp.
freshly ground black pepper
- 6 tbsp.
(3/4 stick) cold unsalted butter, cut into pieces, plus 2 tablespoons, melted
- 1 1/2 oz.
Parmesan, grated (about 1/2 cup)
- 1/2 c.
chopped scallions (about 6 medium scallions), plus more for garnish
- 1 c.
whole milk
- Step 1Make the filling: Preheat oven to 400°F. Grease a 3-quart baking dish. Heat 1 tablespoon oil and 1 tablespoon butter in a large, straight-sided skillet over medium-high heat. Add half the mushrooms and cook, without stirring, until well-browned, 4 to 6 minutes. Stir mushrooms, and cook until liquid evaporates, 1 to 2 minutes; transfer to a plate. Repeat with 1 tablespoon butter, remaining tablespoon oil, and remaining mushrooms. Season all mushrooms with salt and pepper.
- Step 2Add onion, carrots, celery, and remaining 4 tablespoons butter to skillet. Season with salt and pepper. Cook until vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, 30 seconds. Sprinkle flour over vegetables and cook, stirring, 30 seconds. Slowly stir in stock and milk. Stir in mushrooms, peas, mustard, thyme, and vinegar. Season with salt and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer, until mixture begins to thicken, 1 to 2 minutes. Transfer to prepared baking dish.
- Step 3Make the biscuits: Stir together flour, baking powder, salt, and pepper in a bowl. Add 6 tablespoons cold butter and cut into flour with a pastry blender or two forks until butter is the size of peas. Stir in cheese and scallions. Make a well in the center of the flour mixture; add milk and stir with a fork until just combined. Drop biscuits (1/4 cup each) onto filling (you should have 12 total biscuits). Brush tops with melted butter. Bake until filling is bubbly, 24 to 26 minutes. Garnish with scallions.
