Vegetable Potpie
This is a wonderful cold weather comfort food. Be sure the potatoes are cooked before putting them in the casserole. I have made this before without cooking them enough. A few times I have cooked the potatoes separately to be sure they are cooked enough.
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This is a wonderful cold weather comfort food. Be sure the potatoes are cooked before putting them in the casserole. I have made this before without cooking them enough. A few times I have cooked the potatoes separately to be sure they are cooked enough.
- 1 teaspoon salt
- 2 tablespoons butter
- 2 cloves garlic minced
- 1/2 cup vegetable broth
- 1 medium onion chopped
- 1 10.75-oz can condensed cream of mushroom soup
- 1 cup broccoli florets
- 2 tablespoons chopped parsley
- 1/3 cup buttermilk
- 1 cup frozen peas defrosted
- 1 medium carrot sliced
- 1/2 cup frozen green beans cut up, thawed
- 1/2 pound potato peeled & cut into 1/2-inch dice
- 1/4 pound mushroom coarsely chopped
- 1 tablespoon sweet paprika
- 1 tablespoon fines herbs
- 1 cup buttermilk dry biscuit mix
- 1/3 cup corn meal
- 1/3 cup sharp cheddar cheese shredded
- Carbohydrate 56.0586178583333 g
- Cholesterol 19.158765 mg
- Fat 16.3443328833333 g
- Fiber 5.97751104164123 g
- Protein 11.1237767527778 g
- Saturated Fat 6.44866981888889 g
- Serving Size 1 1 Serving (488g)
- Sodium 1832.55918194444 mg
- Sugar 50.0811068166921 g
- Trans Fat 1.8949796375 g
- Calories 409 calories
Step-by-step
- Preheat oven to 350?. In a large skillet, melt margarine over medium heat. Add onion and garlic, cook, stirring occasionally, until soft 2 to 3 minutes. Add broccoli florets, peas, carrot, green beans and potatoes. Cook, stirring occasionally, 5 minutes. Reduce heat to low. Stir in cream of mushroom soup, mushrooms, paprika, broth, parsley, fine herbes, and stir. Cover and cook 10 minutes (or longer- until potatoes are tender). Remove from heat.
- Transfer cooked vegetables to a 2-qt casserole dish. In a bowl, blend biscuit mix with cornmeal, cheese and buttermilk. On a lightly floured surface, knead dough until it loses its stickiness, 3 to 4 minutes. On a layer of wax paper, roll out dough to size of baking dish.
- Carefully lift rolled-out cornmeal dough and invert to cover casserole dish. Remove wax paper. Crimp edges to side of casserole to cover tightly. Make a few slits on top of the pie. Bake 20 to 25 minutes until crust is golden brown.
Undercooked potatoes ruin more casseroles than almost any other kitchen miscalculation, leaving hard, chalky centers hidden beneath otherwise finished toppings. When diced to a uniform half-inch size, root vegetables require sufficient contact time with simmering liquids to soften completely before baking begins. Testing for doneness requires pressing a piece against the side of the pan with a wooden spoon; if it yields with zero resistance, the interior starch has gelatinized properly.
Combining fresh vegetables like carrots and broccoli with thawed frozen peas and green beans introduces varying moisture levels that affect the consistency of the mushroom soup base. Fresh produce releases water slowly as it heats, whereas previously frozen items surrender internal cellular fluid almost immediately upon hitting the skillet. Monitoring the reduction stage prevents the filling from becoming watery, ensuring the biscuit dough adheres securely to the edges of the two-quart baking dish.
Kneading the dry biscuit mix, cornmeal, cheddar cheese, and buttermilk for three to four minutes develops the gluten structure necessary to support a rolled crust. Slitting the top layer prior to baking at 350 degrees Fahrenheit allows trapped steam to escape, preventing the interior from becoming soggy while the exterior achieves a golden-brown finish.
