Ingredients with Measurements:
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 cup of vegetable broth
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1/4 teaspoon of garlic powder
- 4 cups of peeled and diced potatoes
- 1 cup of diced onion
- 1/2 cup of frozen peas
- 1/2 cup of frozen corn
- 1/2 cup of shredded cheddar cheese
- 1/2 cup of shredded mozzarella cheese
- 1/2 cup of heavy cream
- 2 tablespoons of chopped fresh parsley
- 1/2 cup of biscuit mix
- 1/2 cup of milk
Special equipment needed:
- 9-inch pie plate
- Mixing bowl
- Whisk
- Wooden spoon
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Grease a 9-inch pie plate with butter.
3. In a medium saucepan, melt butter over medium heat.
4. Add flour and whisk until combined.
5. Slowly add vegetable broth, whisking constantly.
6. Add salt, pepper, and garlic powder.
7. Cook for 5 minutes, stirring occasionally.
8. Add potatoes and onion and cook for 10 minutes, stirring occasionally.
9. Add peas and corn and cook for 5 minutes, stirring occasionally.
10. Remove from heat and stir in cheddar and mozzarella cheese.
11. Pour mixture into prepared pie plate.
12. In a small bowl, whisk together heavy cream, parsley, biscuit mix, and milk.
13. Pour over potato and onion mixture.
14. Place pie plate on baking sheet and bake in preheated oven for 25 minutes, or until golden brown.
Time:
Preparation Time: 15 minutes
Cooking time: 25 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 320
Fat: 16 g
Carbohydrates: 32 g
Protein: 11 g
Substitutions for Ingredients
- Butter: olive oil
- Vegetable broth: chicken broth
- Cheddar cheese: Monterey Jack cheese
- Mozzarella cheese: Gruyere cheese
- Heavy cream: half-and-half
- Parsley: chives
- Biscuit mix: self-rising flour
Variations:
- Add cooked and crumbled bacon
- Add diced cooked chicken
- Add diced cooked ham
- Add diced cooked sausage
Tips and tricks:
- Use a sharp knife to dice the potatoes and onion for even cooking.
- Use a whisk to combine the ingredients for the topping for a light and fluffy texture.
- Use a baking sheet to catch any spills while baking.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15 minutes, or until heated through.
Presentation ideas:
Serve with a side salad and a dollop of sour cream.
Garnishes:
Garnish with chopped fresh parsley and a sprinkle of shredded cheese.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the topping is too thick, add a little more milk.
- If the topping is too thin, add a little more biscuit mix.
Food safety advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Pot pies have been around since the Middle Ages and were originally made with a variety of meats and vegetables.
Flavor profiles:
This dish has a savory flavor with a hint of garlic and a creamy texture.
Serving suggestions:
Serve with a side of steamed vegetables or a green salad.
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Taste: Savory, Creamy, Comforting, Rich, Hearty