Autumn Pot Pie with Rosemary Biscuits
Ingredients:
Roasted root vegetables:
- 1 small butternut squash, peeled, seeded and cut into 3/4-inch cubes (about 2 1/2 cups or 350 g)
- 1 medium rutabaga, trimmed, peeled and cut into 3/4-inch cubes (about 2 1/2 cups or 350 g)
- 1 large carrot, cut into 3/4-inch cubes (about 1 cup or 128 g)
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp dried thyme
- 1/4 tsp ground nutmeg
Biscuits:
- 1 cup (120 g) whole-wheat pastry flour
- 1/2 cup (61 g) cornmeal
- 2 tsp baking powder
- 2 1/2 tsp finely chopped fresh rosemary, divided
- 1/2 tsp salt
- 3/4 cup (180 ml) unsweetened fortified nondairy milk of choice (almond, hemp, rice, etc.)
- 1/4 cup (60 ml) olive oil
Pot pie:
- 2 Tbsp olive oil
- 4 small leeks, white and light green parts only, washed, halved lengthwise and thinly sliced (about 3 1/2 cups or 312 g)
- 1 celery stalk, finely chopped
- 4 garlic cloves, minced
- 5 cups (105 g) finely chopped kale leaves (tough stems discarded)
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- One 15-oz (425-g) can chickpeas, drained and rinsed
- 2 cups (480 ml) low-sodium vegetable broth
- 2 Tbsp unbleached all-purpose flour
- 1 Tbsp tamari
- 1 Tbsp brown rice vinegar
- 2 Tbsp finely chopped fresh parsley
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
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For the roasted root vegetables: On the prepared baking sheet, place butternut squash, rutabaga and carrots and drizzle with oil, salt, thyme and nutmeg; toss well, and spread evenly in one layer on the pan. Roast for 30 minutes, turning halfway, or until vegetables are lightly golden and tender. Remove from oven and set aside; lower oven temperature to 350°F (180°C).
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For the biscuit dough: In a large mixing bowl, whisk together flour, cornmeal, baking powder, 2 tsp rosemary and salt. Gently fold in nondairy milk and oil; stir until just combined and a moist dough forms. Set aside.
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For the pot pie: In a large skillet or Dutch oven, heat oil over medium-high heat. Add leeks, celery and garlic and sauté for 6–7 minutes. Add kale, salt and black pepper and sauté an additional 3 minutes, or until the kale is wilted and tender. Add chickpeas, reserved roasted root vegetables, broth, flour, tamari, vinegar and parsley. Gently stir to combine and let simmer for 4 minutes. Remove from heat and carefully transfer to a medium (2-quart capacity) baking dish.
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Top chickpea-vegetable mixture evenly with large spoonfuls of biscuit dough (you should have about 6 biscuits). Scatter remaining 1/2 tsp rosemary evenly over the top, as garnish. Place baking dish in preheated oven and bake for approximately 40 minutes, or until biscuits are lightly golden brown. Let rest for 10 minutes before serving.
Notes:
Storage tip: Pot pie will keep refrigerated in an airtight container for up to 1 week.Nutrition Information Per Serving:
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