Vegetable Pot Pie

Name: Vegetable Pot Pie
Ingredients: 2 tablespoons butter; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 cup broccoli floret; 1 cup frozen peas, thawed; 1 medium carrot, sliced; 12 cup cut-up green beans; 12 lb potato, peeled and cut into 1/2-inch dice; 1 (10 3/4 ounce) can condensed cream of mushroom soup; 14 lb mushroom, coarsely chopped; 1 tablespoon sweet paprika; 12 cup vegetable broth; 2 tablespoons chopped parsley; 1 tablespoon fines herbes; 1 teaspoon salt; 1 cup Bisquick; 13 cup cornmeal; 13 cup shredded sharp cheddar cheese; 13 cup buttermilk

19 ingredients

14 steps

Ingredients

2 tablespoons butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 cup broccoli floret
1 cup frozen peas, thawed
1 medium carrot, sliced
12 cup cut-up green beans
12 lb potato, peeled and cut into 1/2-inch dice
1 (10 3/4 ounce) can condensed cream of mushroom soup
14 lb mushroom, coarsely chopped
1 tablespoon sweet paprika
12 cup vegetable broth
2 tablespoons chopped parsley
1 tablespoon fines herbes
1 teaspoon salt
1 cup Bisquick
13 cup cornmeal
13 cup shredded sharp cheddar cheese
13 cup buttermilk

Directions

1

Heat oven to 350 degrees.
2

In a saucepan, melt butter over medium heat.
3

Add onion and garlic, and cook until soft for 2 to 3 minutes.
4

Add broccoli, peas, carrot, green beans, and potatoes.
5

Cook, stirring occasionally, for 5 minutes.
6

Reduce heat to low.
7

Stir in cream of mushroom soup, mushrooms, paprika, broth, parsley, fines herbes, and salt.
8

Cover and cook 10 minutes.
9

Transfer cooked vegetables to a 2-quart casserole dish.
10

In a bowl, blend biscuit mix with cornmeal, cheese and buttermilk.
11

On a lightly floured surface, knead dough until it loses its stickiness, 3 to 4 minutes.
12

Roll out dough to size of baking dish.
13

Carefully lift rolled out dough and place to cover casserole dish.
14

Bake 20 to 25 minutes, until crust is golden brown.