Bacon and Vegetable Pot Pies with Black Pepper Biscuit Toppers
January 22, 2014
Well, it’s the new year, and you know what that means, working hard to lose all the weight gained from birthday parties, Thanksgiving, Holiday parties, Christmas celebrations, and New Years Eve cocktails. As I’ve been getting back on track, I’ve been on the hunt for meatless, or meat-light, meals that work for the entire family, not just my new focus on getting back on track. I found Annie’s Eats‘ recipe for Vegetarian Pot Pies with Feta and Scallions, and, while I thought it looked delicious as is, I knew Carter would get “creeped out” by the scallions, and Jim could be enticed by anything with bacon in it. So, with a few adaptions to her original recipe, I made a dish that was good, really good, and pleased my meat loving husband, while coming out at under 400 calories a serving. Bonus, there will most likely be extra biscuit dough, which you can cut, and make a few more. Look forward to your extra biscuits, they’re delicious with cheesy eggs!
- For the Filling:
- 6 Slices Bacon, chopped
- 1 Medium Yellow Onions, chopped
- 1 Red Pepper, seeded and chopped
- 2 Stalks Celery, chopped
- 2 Carrots, peeled and chopped
- 1 Potato, peeled and cubed
- 8 oz Crimini Mushrooms, quartered (or smaller depending on size)
- 3/4 Cup Frozen Peas
- 2 Cloves Garlic, minced
- 1/2 tsp Crushed Red Pepper
- 3 Tbsp All Purpose Flour
- 2 Cups Vegetable Broth (I use 2 cups water and 1 Tbsp Penzey’s Soup Base)
- Salt & Pepper to taste
- For the Biscuit Toppers:
- 2 Cups White Lily All-Purpose Flour
- 1/4 Cup Butter
- 1 Tbsp Baking Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 2/3 to 3/4 Cup Buttermilk
- Preheat oven to 400°. Lightly grease 6 ramekins, or other small oven-safe serving dishes. Alternatively, use a pie plate or 2-quart casserole dish.
- For the filling, saute the bacon in a large saucepan or Dutch oven over medium-high heat. Once browned, remove from pan and drain on paper towel, leaving all but 3 tablespoons of the Bacon drippings in the pan.
- Add the onions, bell pepper, carrots, and celery to the pan and saute, stirring occasionally, until the vegetables begin to soften, scraping browned bits from bottom of pan. About 5 to 6 minutes.
- Mix in the cubed potatoes and saute for about 5 to 6 minutes more. Stir in the mushrooms and continue to cook, stirring occasionally, until the mushrooms have released most of their liquid and softened.
- Stir in the garlic and red pepper flakes and cook until fragrant, about 1 minute. Add in the flour and stir to evenly coat the vegetables and cook flour slightly.
- Add in the vegetable broth a little at a time, stirring between each addition until fully incorporated. Once all liquid has been added, let cook, stirring occasionally, until filling bubbles and thickens.
- Remove from the heat, and stir in peas. Season with salt and pepper to taste, and divide filling between the serving dishes.
- Biscuit Toppers:
- Combine flour, baking powder, pepper, and salt in medium bowl. Cut in butter with pasty blender, 2 knives, or, if you’re like me, a food processor, until crumbs are the size of peas.
- Blend in just enough milk with a fork until the dough comes together and leaves sides of bowl.
- Turn dough onto lightly floured surface. Knead gently 2 to 3 times. roll dough to 1/2 inch thickness, and cut using floured 2 inch biscuit cutter.
- Place in ramekins on top of filling, and lightly brush with additional buttermilk.
- Transfer the pot pies, and any extra biscuits, to a rimmed baking sheet lined with parchment paper, and place in the upper half of the oven.
- Bake until the biscuits are golden brown and filling bubbles, about 20 minutes. Let cool for 5 to 10 minutes before serving.