Nothing is as comforting as a pot pie warm from the oven.
Preheat the oven to 425 deg F. In a large, ovenproof skillet, heat the butter and oil over medium heat. Add the onion and cook until soft, 3 minutes. Add the mushrooms and 1 1/2 tsp salt and cook, stirring, until almost dry, 5 minutes.
Add the peas and carrots. Gradually stir in 1/4 cup flour, then stir in the broth. Simmer, stirring, until smooth and thickened, about 2 minutes. Add the parsley; season with pepper. Bake for 20 minutes.
Meanwhile, in a medium bowl, whisk the remaining 1 3/4 cups flour, the baking powder and 1/2 tsp salt. Make a well in the center and stir in the whipped cream to combine. Using lightly floured hands, knead just until a dough forms. Turn the dough out onto a lightly floured surface and pat out until about 3/4 inch thick. With a floured 3-inch biscuit cutter, cut out 4 biscuits. Transfer them to a baking sheet and bake until golden, about 15 minutes.
Divide the vegetable mixture among 4 deep bowls. Top each with a biscuit; serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (452g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 612 | ||
Calories from Fat: 247 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.5g | 37 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 66.5mg | 20 % | |
Sodium 561.8mg | 19 % | |
Potassium 622.5mg | 16 % | |
Total Carbohydrate 80.1g | 24 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 72.1g | ||
Protein 15.5g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 612
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