redplum.com

Vegetable Pot Pie with Parmesan-Black Pepper Biscuits

See full recipe on: My Recipes



Ingredients

2 tablespoons olive oil, divided
2 cups diced peeled baking potato (8 ounces)
1 1/4 cups diced carrot (3 carrots)
1 cup diced parsnip (2 parsnips)
3/4 cup chopped celery (3 stalks)
2 (8-ounce) packages presliced cremini mushrooms
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
Cooking spray
2 1/2 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk
3/4 cup organic vegetable broth
2 cups frozen petite green peas
1 1/2 tablespoons chopped fresh thyme
1 (16-ounce) package frozen pearl onions
7.5 ounces all-purpose flour (about 1 2/3 cups)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon freshly ground black pepper
4 1/2 tablespoons unsalted butter, cut into pieces
2 ounces grated fresh parmesan cheese (about 1/2 cup)
3 tablespoons chopped fresh chives
1 cup low-fat buttermilk

Nutrition 8 servings

Per Serving % Daily Value
Calories 363
Fat 13g 20%
Carbs 50g 16%
Protein 13g 26%
Fiber 5g 23%
Cholesterol 25mg 8%
Sodium 426mg 17%
     
Fat
Carbs
Protein

Preparation






RedPlum's
Savings Newsletter

SIGN UP TODAY
Like RedPlum on Facebook Follow RedPlum on Twitter Follow RedPlum on Pinterest
VIST REDPLUM.COM’S PARTNER SITE