It’s fall, which means warm, cozy, comforting things are all.the.rage.
Is there anything more homey than a pot pie? Yeah...no. A creamy soup topped with a crispy, doughy biscuit topping, preferably eaten sitting by a fire on a chilly evening. Oh goodness, the whole thing would just be dreamy.
We had quite a bit of veggies in our fridge that, shhh but, I wasn’t feeling very motivated to eat. One of the best ways to eat a whole bunch of vegetables is to throw ‘em in a soup. And then add an olive oil biscuit topping that you get to poke through to get to the veggies galore below. It’s quite the fun food experience.
For these pot pies, you can use any ramekins or baking dishes you have. I used a variety of ramekins. I actually dropped and broke my favorite ramekin while making these. Such a bummer.
It was from Target, so luckily it was decently priced. I’ll have to swing by and get another. One cannot live without a plethora of baby bowls and ramekins. And I bet Target has a ton of Halloween things right now. Little pumpkin shaped bowls and pumpkin plates and everything else one would want to Halloween-ize their home. It’s like the Target effect. You go in for one thing and $50 later you come out with…more than one thing.
But it’s all cute stuff, so it’s all good. Unfortunately the argument, “but it’s cute!”, doesn’t work too well on husbands. The only fall decor I’ve added to my home is one pumpkin. One squash does not count as décor. You need at least three.
So to summarize, pot pies are dreamy and creamy with a slightly crispy, slightly doughy crust. If you don’t have a bunch of little ramekins, you could alternatively pour the veggie soup into a casserole dish and top with a sheet of the olive oil biscuit topping. That way you don’t have to cut out the biscuits either. So quick and easy. Then just bake, scoop, and eat.
For an added protein kick, you could always add beans or chicken into the soup. We just served our pot pies with a side of rotisserie chicken.
Try these Veggie Pot Pies topped with Olive Oil Biscuits for a warm and cozy dinner! Tweet this
Veggie Heavy Pot Pies with Olive Oil Biscuit Topping
Serves 6 (makes 6 mini pot pies)
- Creamy Veggie Soup:
- 3 tablespoons olive oil
- 1 cup carrots, chopped
- 1 small onion, diced
- 4 cloves garlic, minced
- ¾ head cauliflower (~3 cups, chopped)
- 1 cup frozen green peas
- 1 cup arugula (or spinach), packed
- ½ teaspoon turmeric
- ¼ teaspoon thyme
- 3 cups low-sodium vegetable broth
- ¼ cup all-purpose flour
- ½ teaspoon pepper
- ¼ teaspoon salt
- Olive Oil Biscuit Crust:
- 1 ½ cup whole wheat pastry flour
- ¼ cup cornmeal
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1/3 cup olive oil
- 1/3 cup milk
1. Heat olive oil over medium heat in a dutch oven. Add in carrots and onions, cook for 8 minutes stirring frequently.
2. Stir in garlic and allow to cook for 1 minute.
3. Stir in cauliflower, peas, arugula, turmeric, thyme, vegetable broth, and salt/pepper. Bring to a boil.
4. Reduce to a simmer. Sprinkle flour over the top and stir in.
5. Cover and allow to thicken while you make the biscuit topping.
6. Preheat oven to 425°F.
7. In a bowl, combine pastry flour, cornmeal, baking powder and salt.
8. Add in olive oil and milk. Combine until a dough forms, kneading with your hands as necessary to get everything to come together.
9. Roll out dough into a thin layer on a floured surface. Cut dough to fit your ramekins.
10. Scoop soup into oven-safe ramekins. Top with biscuit topping and bake for 12-14 minutes. Allow to sit 5 minutes before serving.