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Mushroom Pot Pie with Scallion Drop Biscuits
Make this rich, mushroomy casserole for dinner!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min👤 Torie Cox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking dish
- ●oven
- ●bowl
- ●blender
📝 Preparation Steps
1
Make the filling: Preheat oven to 400°F. Grease a 3-quart baking dish. Heat 1 tablespoon oil and 1 tablespoon butter in a large, straight-sided skillet over medium-high heat. Add half the mushrooms and cook, without stirring, until well-browned, 4 to ⏱️ 6 minutes. Stir mushrooms, and cook until liquid evaporates, 1 to ⏱️ 2 minutes; transfer to a plate. Repeat with 1 tablespoon butter, remaining tablespoon oil, and remaining mushrooms. Season all mushrooms with salt and pepper.
2
Add onion, carrots, celery, and remaining 4 tablespoons butter to skillet. Season with salt and pepper. Cook until vegetables begin to soften, 3 to ⏱️ 4 minutes. Add garlic and cook, stirring, ⏱️ 30 seconds. Sprinkle flour over vegetables and cook, stirring, ⏱️ 30 seconds. Slowly stir in stock and milk. Stir in mushrooms, peas, mustard, thyme, and vinegar. Season with salt and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer, until mixture begins to thicken, 1 to ⏱️ 2 minutes. Transfer to prepared baking dish.
large carrots, chopped2
3
Make the biscuits: Stir together flour, baking powder, salt, and pepper in a bowl. Add 6 tablespoons cold butter and cut into flour with a pastry blender or two forks until butter is the size of peas. Stir in cheese and scallions. Make a well in the center of the flour mixture; add milk and stir with a fork until just combined. Drop biscuits (1/4 cup each) onto filling (you should have 12 total biscuits). Brush tops with melted butter. Bake until filling is bubbly, 24 to ⏱️ 26 minutes. Garnish with scallions.
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