October 04, 2011

Fall Into a Cozy Potpie


Nothing says "Welcome fall!" like this dish!  Chocked full of seasonal vegetables and topped with a Parmesan biscuit.  Slip on some snuggy clothes, slippers and cop a squat on the couch with a snuggy blanket and enjoy a bowl of cozy!

Minestrone and Parmesan Biscuit Potpie
Yield: 8 servings

Ingredients:
  • 3 T. extra virgin olive oil
  • 3 leeks, white and pale green parts only, quartered lengthwise, thinly sliced crosswise, and rinsed well
  • 4 garlic cloves, minced
  • 1 pound butternut squash, peeled and cut into 1/2 -inch cubes (4 cups)
  • 1 large zucchini, peeled and chopped into bite size pieces
  • 1 can (19-ounce) garbanzo beans
  • 1 can (24-ounce) can crushed tomatoes
  • 1 bunch Tuscan kale, chopped
  • 3 cups chicken stock or water for vegetarian
  • 1 rosemary sprig
  • 1/4 cup finely grated Parmesan cheese (1/2 oz.) plus 1 Parmesan cheese rind (about 3 inches) or use Parma Raw for vegan
  • Coarse salt and freshly ground pepper
Ingredients for Topping: - if desired see below for vegan biscuit recipe
  • 2 cups all-purpose unbleached flour
  • 2 t. baking powder
  • Coarse salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1 cup finely grated Parmesan cheese (2 oz.)
  • 1 1/2 cups heavy cream, plus more for brushing
Instructions for the Filling:
  1. Heat oil in a large Dutch oven over medium heat. Cook leeks and garlic until tender, about 5 minutes. Add butternut squash, zucchini, beans, tomatoes with juice, kale, stock, rosemary, and Parmesan rind. Bring to a gentle simmer. Cook, covered, until vegetables are just tender, about 20 minutes. Stir in cheese, and season with salt and pepper. Let cool.
  2. Preheat oven to 375 degrees.
Instructions for the Topping:
  1. Whisk together flour, baking powder, and 1 teaspoon salt in a medium bowl. Cut in butter using a pastry cutter or your fingers until small clumps form. Stir in cheese. Add cream, and stir with a fork until a sticky dough forms. Divide into 8 balls (about 1/2 cup each).
  2. Transfer filling to an 11 x 13 inch (10 cup) baking dish. Top with dough balls, and brush with cream. Bake until topping is golden and filling is bubbling, about 55 minutes. If biscuits darken too quickly, tent with foil.
Adapted from Martha Stewart Living

Servings: 1 bowl
Calories:  633
Total Fat:  33.5 g
Cholesterol:  72.9 mg.
Sodium:  440.7 mg.
Protein:  23.1 g.



 

Vegan Biscuits
Yield: 8 biscuits

Ingredients

  • 2 cups all-purpose flour
  • 5 tsp. baking powder
  • 1 tsp. salt
  • 3 Tbsp. nonhydrogenated shortening
  • 2 Tbsp. nonhydrogenated margarine
  • 1 cup Parma Raw cheese
  • 2/3 cup rice or soy milk, plus more for brushing
Instructions:
  1. Whisk together flour, baking powder, and 1 teaspoon salt in a medium bowl. Cut in shortening and margarine using a pastry cutter or your fingers until small clumps form. Stir in Parma Raw. Add milk, and stir with a fork until a sticky dough forms. Divide into 8 balls (about 1/2 cup each).
  2. Transfer filling to an 11 x 13 inch (10 cup) baking dish. Top with dough balls, and brush with milk. Bake until topping is golden and filling is bubbling, about 55 minutes. If biscuits darken too quickly, tent with foil.
Adapted from Vegan with a Vengence

~ Enjoy!


23 comments:

  1. Comfort in a bowl! This is the perfect curl up on the couch under and blanket by the fire kind of a meal!

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  2. looks absolutely wonderful! i've never seen a potpie like this but i'm loving the flavors. i'll definitely have to give it a try!

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  3. This looks excellent and oh sooo cozy! Fall has the best food!!!
    Laura @ A Healthy Jalapeño

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  4. Whats with the pumpkins/squash now adays, I see a lot of blogger posts using pumpkins/squash? Anyways that recipe is perfect even the photo is fabulous!

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  5. I always make the same old pot pie, so I'm thrilled to see a new delicious version! Sounds wonderful~

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  6. This looks so delicious! I have not made a pot pie before, but this looks like the start for me.

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  7. Thanks so much for sharing these new cozy fall recipes to try!! I haven't had a potpie in so long. Something I really miss! Have an awesome day :)

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  8. What a great recipe Dee, this sounds delicious!! :)

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  9. What a fantastic vegetarian pot pie! I love it!

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  10. This looks like a tasty fall meal!

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  11. Dee...I was just thinking of making a potpie...but didn't want to really fuss with a crust. These parmesan biscuits are such a perfect idea. I could certainly get snuggly with a bowl of this deliciousness!

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  12. Oh my, this makes me want to slip on some footie pj's and sit by the fire at your place, eating and gabbing. Great recipe Dee and wonderful pics.

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  13. This pot pie looks deelicious for sure!! Love all the veggies and I also like that you put the biscuits on top instead of having a ton of crust!

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  14. Oh nice!! This recipe has my favorite leeks in it! I debated if I should get one yesterday and didn't. Shoot. I really like this cozy comfort fall recipe. I'm nervous about biscuit part though hehee. It's been so cold here and this would make my tummy and heart very warm~~!

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  15. Just in time for the cooler days ahead!

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  16. This looks delicious! I love all of the yummy fall veggies and the biscuits look so fluffy and perfect- what a great dish!

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  17. yummy, but not just a comfort food it is a healthy one =)

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  18. This is the most gorgeous pot pie ever! Nicely executed Dee, I love it! Thanks for sharing, have a great weekend! =]

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  19. I am definitely going to try this...thanks for sharing. YUM!

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  20. Yum! I love crumbles, and this one looks delicious!

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  21. This looks really yummy. Those parmesan biscuits look especially good!

    Pinning on pinterest. :)

    Cheers,
    Tracy Screaming Sardine

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  22. This sounds wonderful! I love all the delicious vegetables, the spices you have used and especially that Potpie topping! I'm visiting via Midnight Maniac - it's great to discover your blog!

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Comments make me smile! Thank you for your love :)