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Vegetable pot pie topped with fluffy biscuits on a gray counter.

Vegetable Pot Pie with Herb Drop Biscuits

Author: Kate
Just the thing for cold winter days, this vegetable pot pie featuring a rich mushroom sauce, tender vegetables, and fluffy herb drop biscuits. Guaranteed to be the best pot pie you've ever eaten!
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Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 360kcal

Equipment

Ingredients

For the herbed biscuits

  • 2 1/2 cups self-rising flour
  • 2 teaspoons granulated sugar
  • 2 teaspoons minced rosemary
  • 1 1/2 teaspoons minced thyme
  • 1/2 cup frozen unsalted butter or plant-based butter (1 stick)
  • 1 1/4 cups cold buttermilk, whole milk, or plant-based milk, plus more for brushing the tops

Instructions

  • Bring 2 1/2 cups stock to a boil over high heat. Remove from heat add 1/2 ounce dried mushrooms and set aside to soak for at least 15 minutes or until they are very soft.
  • Meanwhile, halve the 2 leeks lengthwise, then thinly slice horizontally. Cover with water and let soak for a few minutes to remove any sand or dirt. Carefully lift leeks out of the water and place them on a paper towel-lined plate.
  • Heat 1/4 cup olive oil in a large frying pan or pot over medium heat. Once oil is shimmering, add the leeks, 2 stalks diced celery, 2 diced potatoes, 2 sliced carrots, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally until leeks are tender, about 8 minutes. Add 1 pound quartered fresh mushrooms, 2 sprigs rosemary, and 4 sprigs thyme. Cook until the mushrooms have softened, about 5 minutes.
  • Meanwhile, lift the dried mushrooms out of the soaking liquid. Pour liquid through a coffee filter and reserve. Rinse the dried mushrooms thoroughly to remove any remaining sand. Coarsely chop them, then mix them into vegetable mixture.
  • Sprinkle the 2 tablespoons of flour over the vegetables and cook, stirring, a minute or two until it is slightly toasted and coating all the vegetables. Add the 1/2 cup wine and reserved mushroom soaking liquid and 1 cup frozen peas. Bring to a boil, scraping up any browned bits that have stuck to the bottom of the pot. Taste and add more salt and pepper if necessary. Remove from heat and let cool slightly.
  • Heat oven to 400°F. Remove thyme and rosemary sprigs and pour into a greased 2.5-3 quart baking dish. Set aside while you make the biscuits
  • In a medium bowl whisk together 2 1/2 cups flour, 2 teaspoons sugar, 1 1/2 teaspoons chopped thyme, and 2 teaspoons chopped rosemary. Set a box grater inside the bowl with the flour mixture and grate the 1 stick frozen butter through the large holes. Toss the butter shavings with the flour to coat.
  • Drizzle the 1 1/4 cups milk over the flour and stir to incorporate the milk. The dough should be a wet but not runny. You should be able to loosely shape them into biscuits.
  • Divide dough into 8 equal-ish sized pieces and pat each piece into a round biscuit shape. You can do this with two spoons or your fingers. Place on top of the filling in the baking dish leaving a little room between each.
  • Bake for 40-45 minutes or until the biscuits are baked all the way through and the filling is bubbling. Check if the biscuits are baked on the bottom by sticking a toothpick in a spot where two biscuits are touching focusing on the bottom of the biscuits. If it comes out doughy, stick it back in the oven for 5 more minutes.
  • Let cool 5-10 minutes then dig in!

Notes

  1. Mushroom Filtering: Always filter the soaking liquid through a coffee filter or paper towel to remove any grit and ensure a sand-free sauce.
  2. Self-Rising Flour Swap: If you don't have self-rising flour, whisk 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt into every cup of all-purpose flour.
  3. The Cold Butter Rule: Keep your butter frozen and your dough cold until it hits the oven; this is the secret to getting those light, airy biscuit layers.
  4. DIY Buttermilk: Make your own buttermilk by stirring 1 tablespoon of lemon juice or vinegar into your milk and letting it sit for five minutes until slightly curdled.
  5. The "No-Soggy" Prep: You can make the filling two days early, just be sure to reheat it until bubbling on the stove before adding the biscuit dough and baking.