Description
A hearty, meaty pot pie topped with herbed biscuits. Serve with butter on top.
From Erica Kastner of Buttered Side Up.
Ingredients
- FOR THE POT PIE FILLING:
- 3 Tablespoons Butter
- ½ Medium Onion, Finely Chopped
- 3 stalks Celery, Thinly Sliced
- 3 Large Carrots, Peeled And Thinly Sliced
- 3 cloves Garlic, Minced
- 6 Tablespoons All-purpose Flour (or All-purpose Einkorn Flour)
- Salt And Pepper, to taste
- 3 cups Beef Broth
- ¾ cups Heavy Cream
- 3 Tablespoons Chopped Fresh Parsley
- 3 cups Frozen Sweet Peas
- 4 cups Shredded Or Diced Cooked Beef
- FOR THE BISCUITS:
- 3 cups All-purpose Einkorn Flour (See Note)
- 1-½ teaspoon Baking Powder
- ½ teaspoons Baking Soda
- 1 teaspoon Salt
- ¼ teaspoons Freshly Ground Black Pepper
- ¼ teaspoons Dried Thyme
- ¼ teaspoons Dried Rosemary
- ½ teaspoons Dried Parsley
- 8 Tablespoons Cold Butter, Sliced
- ¾ cups Buttermilk Or More If Needed
Preparation
For the filling:
Preheat oven to 375ºF (190ºC).
In a large skillet or soup pot, melt butter over medium heat. Add onion, celery, and carrots and stir. Cover and cook, stirring occasionally, until tender, about 10–15 minutes.
Add garlic, flour, and salt and pepper to taste. Stir and cook for 2 minutes. Whisk in beef broth and cream. Bring to a boil. Stir in parsley, peas, and beef. Taste and adjust seasoning if needed. Pour everything into a 13×9-inch pan.
For the biscuits:
Place flour, baking powder, baking soda, salt, pepper, thyme, rosemary, and parsley in a food processor fitted with the blade attachment. Pulse until well combined.
Scatter the butter pieces over the flour mixture. Pulse until butter is in pea-sized pieces. This can also be done by hand.
Transfer to a mixing bowl. Pour the buttermilk over the dry ingredients and gently mix with a fork until evenly moistened, adding more buttermilk if necessary.
Turn dough out onto a floured work surface. Gently roll into an elongated rectangle and fold the dough into thirds, bringing each shorter end towards the middle. Repeat 2 more times. Finally, roll the dough into a rectangle that’s slightly smaller than 13×9 inches.
Cut the dough into squares and place on top of the filling in the pan. Bake in preheated oven until filling is bubbly and the biscuits are golden, about 25–30 minutes. Allow to cool in pan for 5–10 minutes and serve with butter.
Recipe for pot pie filling adapted from my Chicken and Biscuit Pot Pie recipe. Recipe for biscuits adapted from Jovial Foods.
Note: I used einkorn flour to make the biscuits. If you don’t have any einkorn flour on hand, simply use your favorite buttermilk biscuit recipe that yields about 12 biscuits and add cracked pepper, rosemary, parsley, and thyme to the dry ingredients. Einkorn flour doesn’t substitute 1:1, so make sure to use a recipe that’s designed for wheat flour.
