Vegetable Pot Pie
6 tablespoons unsalted butter
3 medium leeks , white and light green parts only, halved lengthwise, sliced 1/4 inch thick, and rinsed well
2 large carrots, peeled and cut into 1/2-inch pieces
1.5 pounds yukon gold potatoes , scrubbed and cut into 1/2-inch pieces
3 medium garlic cloves , minced or pressed through a garlic press
1.5 cup frozen peas
7 tablespoons all-purpose flour
4 cups low-sodium vegetable broth
2 ounces Parmesan cheese (about 1 cup)
1 tablespoon fresh lemon juice , plus 1/2 teaspoon finely grated lemon zest
4 teaspoons chopped fresh tarragon leaves
Ground black pepper
Make biscuit topping (see instructions below). Refrigerate until ready to use.
- Adjust an oven rack to the middle position and heat the oven to 400 degrees.
- In a dutch oven over medium heat, melt 2 tablespoons of the butter.
- Add the leeks, carrot, and ¾ teaspoon salt; cook, stirring occasionally, until the leeks have softened but are still bright green, about 7 minutes.
- Add the potatoes, cover, and cook, stirring occasionally, until the potatoes begin to soften around the edges, about 10 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Transfer to a 9 by 13-inch baking dish (or a shallow casserole dish of similar size) or six 12-ounce ovenproof dishes. Sprinkle the peas evenly over the top and set aside.
- Melt 4 tablespoons butter in a medium saucepan over medium-high heat.
- Add the flour and cook, stirring constantly, for about 1 minute.
- Gradually whisk in 4 cups of vegetable broth, bring to a simmer, and cook until the sauce thickens, about 1 minute.
- Remove from the heat and whisk in the Parmesan. Stir in the lemon juice, zest, and tarragon and season with salt and pepper to taste.
Assemble the Pot Pie
- Pour the sauce over the filling and stir with a wooden spoon to distribute evenly.
- Arrange the biscuits on top and bake until the biscuits are golden brown and the filling is bubbly, about 30 minutes for a large pie and about 25 minutes for smaller pies.
- Allow to cool for 5 to 10 minutes before serving.
2 cups minus 2 tbsp (9 ounces) all-purpose flour , plus more for dusting the work surface
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
8 tablespoons unsalted butter, chilled and cut into 1/4-inch cubes
3/4 cup cold buttermilk , plus 1 to 2 tablespoons if needed
- If using a food processor, pulse the flours, baking powder, baking soda, sugar, and salt. Add the butter pieces, pulse until the mixture contains only a few pea-sized butter lumps. If not using a food processor, you may use a whisk to break up the butter.
- In a medium bowl, add the buttermilk and stir until the dough gathers into moist clumps.
- On a floured work surface, form into a ball and roll the dough out to 1/2 inch thick.
- Using a 2 1/2- to 3-inch biscuit cutter, stamp out 8 to 12 rounds of dough.
- Space the biscuits evenly over the filling in the baking dish. If making individual pies, cut the dough slightly smaller than the circumference of each dish.