Weeknight Mushroom Pot Pie with Drop Biscuits

Active Time: 30 minutes

Total Time: 30 minutes

Vegetarian

Why we love it:

Any mention of pot pie and we’re imagining flour on our foreheads and a pie crust disaster. But also, it sounds delicious right? You’re considering it? Well, this version is jam packed with mushrooms and late summer veggies like zucchini and corn, it’s creamy enough to hit the spot but still lands decidedly in the healthy category. And, there are 10 minute drop biscuits standing in for the crust! It’s a Tuesday night pot pie.

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Ingredients

¹⁄₂ Red Onion
3 Carrots (washed and diced)
2 cloves Garlic (minced)
5 Tablespoons Unsalted Butter
1 pound Cremini Mushrooms
¹⁄₂ teaspoon Dried Oregano
1 cup Flour (plus 1 Tablespoon too)
1 Lemon (zested and juiced)
2 teaspoons Cider Vinegar
4 cups Vegetable Stock
²⁄₃ cup Whole Milk (divided)
1 teaspoon Kosher Salt
¹⁄₂ teaspoon Black Pepper
¹⁄₄ teaspoon Baking Soda
2 teaspoons Baking Powder
3 Tablespoons Canola Oil
1 cup Plain Greek Yogurt
¹⁄₂ pound Zucchini
1 cup Corn (kernels, either fresh or frozen)

Cooking Instructions

1. PREHEAT THE OVEN TO 450 DEGREES
2. SOUP

Dice the onion, carrots, and garlic.

Place a large pot over medium heat and melt the butter. Add onion, carrots and garlic. Cook, stirring occasionally until fragrant, about 3-4 minutes.

Meanwhile, thinly slice the mushrooms. Add them as soon as they’re ready. Add the dried oregano.

After all of the veggies have cooked for about 6 minutes and are tender and reduced, sprinkle 1 Tablespoon of flour over top. Cook the flour, stirring everything well in the pot so it’s coated.

Zest in the lemon. Then squeeze it directly in the pot and add the cider vinegar too. Whisk well as this bubbles up. Pour in the stock while whisking. Add ⅔ cup of whole milk. Scrape the bottom of the pot well during this time. Bring to a simmer, whisking occasionally. Cook for about 10 minutes.
3. BISCUITS

While the soup cooks, whip up the biscuits.

In a large bowl whisk to combine the dry ingredients. : 2 cups all-purpose flour, 2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp kosher salt.

Then whisk together the wet: 1 cup plain green yogurt and 3 Tbsp oil.

Stir until just combined and a wet dough forms. Don't overstir.

Line a baking sheet. Scoop about 10-12 even piles of dough on the pan, about 3 Tablespoons each. Place in the middle of the oven and bake for about 15 minutes. They will be golden on the outside and fully cooked in the middle when done.
4. FINISH SOUP

Dice the zucchini and stir it into the pot and add the corn. Simmer for 5 minutes to cook the zucchini and corn.
5. SERVING

Serve in large bowls with a biscuit floating on top of each.

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Substitutions

GLUTEN FREE:

omit the biscuits and use store bought GF bread or rolls. Or, look for Bob’s Red Mill GF biscuit mix, it’s great and really easy. You could also try subbing Cup for Cup or a similar GF but all-purpose flour in the recipe
DAIRY FREE :

omit the biscuits and serve with DF bread or crackers. Omit the milk from the stew, it will be a little thinner but still delicious. You could also stir in a cup of almond or soy milk instead
MAKE IT FASTER:

an even faster way is to use a biscuit mix (Heart Healthy Bisquick is great - it has more honest ingredients than the traditional Bisquick).

Prep Ahead & Use It Up

Make the biscuits ahead and either bake them (then reheat in the oven before serving) – or my favorite option – refrigerate or freeze the raw biscuits. Bake from cold or frozen, and serve piping hot from the oven
Make the soup fully and reheat to serve. Or you can prep just the veggies so you have less chopping to do
This freezes very well. If you prefer adding a more traditional crust, try puff pastry