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Vegetable Pot Pie with Parmesan-Black Pepper Biscuits Recipe

Vegetable Pot Pie with Parmesan-Black Pepper Biscuits Recipe

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Vegetable Pot Pie with Parmesan-Black Pepper Biscuits

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Ingredients

Count

Nutrition

365

Calories

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Ingredients:

Serving

2 tbsp olive oil, divided
2 cups diced peeled baking potato (8 oz)
1 1/4 cups diced carrot (3 carrots)
1 cup diced parsnip (2 parsnips)
3/4 cup chopped celery (3 stalks )
2 (8-oz) packages presliced cremini mushrooms
1/4 tsp salt
1/2 tsp freshly ground black pepper
2 garlic cloves, minced
cooking spray
2 1/2 tbsp all-purpose flour
1 1/2 cups 1% low-fat milk
3/4 cup organic vegetable broth
2 cups frozen petite green peas
1 1/2 tbsp chopped fresh thyme
1 (16-oz) package frozen pearl onions
7.5 oz all-purpose flour (about 1 2/3 cups)
1 1/2 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt
1 tsp freshly ground black pepper
4 1/2 tbsp unsalted butter , cut into pieces
2 oz grated fresh parmesan cheese (about 1/2 cup)
3 tbsp chopped fresh chives
1 cup low-fat buttermilk

Directions:

To prepare filling, heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add potato and next 6 ingredients (through black pepper); sauté 5 minutes. Add garlic; sauté 1 minute. Coat a 5-quart electric slow cooker with cooking spray. Transfer vegetable mixture to slow cooker.
Heat remaining 1 1/2 tablespoons oil in pan over medium-high heat. Add 2 1/2 tablespoons flour, stirring with a whisk. Cook 1 minute, whisking constantly. Gradually add milk and broth, stirring with a whisk. Cook over medium heat 3 minutes or until thick and bubbly, stirring constantly with whisk. Pour sauce into slow cooker. Stir in peas, thyme, and onions. Cover and cook on LOW for 3 1/2 hours or until vegetables are tender.
To make biscuit topping, weigh or lightly spoon 7.5 ounces flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through black pepper) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and chives. Add buttermilk, stirring just until moist.
Increase slow cooker heat to HIGH. Drop biscuits onto filling in 8 equal mounds. Cover and cook on HIGH for 1 hour and 15 minutes or until biscuits are done. Uncover and let stand 5 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	364.54 Kcal (1526 kJ)
Calories from fat	124.94 Kcal
		% Daily Value*
Total Fat	13.88g	21%
Cholesterol	28.38mg	9%
Sodium	590.11mg	25%
Potassium	466.15mg	10%
Total Carbs	47.17g	16%
Sugars	9.36g	37%
Dietary Fiber	5.95g	24%
Protein	12.26g	25%
Vitamin C	14.2mg	24%
Vitamin A	0.3mg	9%
Iron	1.6mg	9%
Calcium	269mg	27%

Amount Per 100 g
Calories	126.53 Kcal (530 kJ)
Calories from fat	43.37 Kcal
		% Daily Value*
Total Fat	4.82g	21%
Cholesterol	9.85mg	9%
Sodium	204.83mg	25%
Potassium	161.8mg	10%
Total Carbs	16.37g	16%
Sugars	3.25g	37%
Dietary Fiber	2.07g	24%
Protein	4.26g	25%
Vitamin C	4.9mg	24%
Vitamin A	0.1mg	9%
Iron	0.5mg	9%
Calcium	93.4mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

7.6

Points
9

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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