Weeknight Mushroom Pot Pie with Drop Biscuits
Why we love it:
- 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)
1. PREHEAT THE OVEN TO 450 DEGREES
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.
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.
Serve in large bowls with a biscuit floating on top of each.