Vegetable Loaded Pot Pies Topped with a Savory Pumpkin Biscuit

The other day I was reading one of my favorite blogs and ran across a recipe that I had to make with all the cold weather we are experiencing in the Panhandle lately.  Her biscuit recipe is the only one that I make to this day because I swear that they taste just like my grandmothers recipe; and I’ve tried hundreds to find a replica since her version passed away with her years ago.  So when I saw that she put out another version of her fabulous biscuits and put it on top of a pot pie, well I made them as soon as the weekend rolled around.  I love the Minimalist Baker and I know that you will too, if you don’t already.  That is where this recipe was adapted from.  I’ve made it allergy friendly for all too love!

Scroll down for a printable version.


What do you need?
::biscuits::
1 cup buttermilk
2 1/4 cup flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 cup pumpkin puree
pinch ground cinnamon and nutmeg
4 tablespoons butter, COLD – I stash mine in the freezer for a few minutes
1 teaspoon dry sage

::pot pies::
2 tablespoons olive oil
3/4 cup chopped yellow onion
2 cloves chopped garlic
salt and pepper to taste
1/4 cup flour
1/4 cup milk
1 cup beef broth
1 cup chicken broth
1 cup peeled potatoes, diced small
1/2 cup acorn squash, diced small
1/2 cup carrots, diced small
1 tablespoon Thyme

What do you do?
::pot pies::
1. Preheat oven to 450 degrees.
2. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and a dash of salt. Cook until the onions are translucent.
3. Add the flour and stir with a whisk. Slowly whisk in the broth. Add the milk, thyme, and vegetables.
4. Cook until the sauce has thickened.
5. While the sauce is thickening up, prepare the biscuits.

::biscuits::
1. Mix the flour, salt, baking soda, baking powder, cinnamon, sage, and nutmeg in a large bowl.
2. In a small bowl whisk together the pumpkin and buttermilk.
3. Using a pastry cutter to combine the butter and flour. You are looking for a wet sandy mixture.
4. Add the pumpkin milk mixture and combine.
5. Drop onto a flour surface and fold the dough onto itself 3 or 4 times, until combined. Do not fold too much or you’ll have a tough biscuit!
6. Shape into a inch thick disc and use a biscuit cutter to cut into 9 biscuits. You’ll have to reshape after making a couple. Still folding back together as little as possible.

::pot pies::
1. Divide the pot pie mix between 4 large ramekins and top with one biscuit and two halves. At least that is what it took to cover the top of my pot pies.
2. Place your ramekins on a baking sheet and place in the oven. Bake for 14-18 minutes or until the pot pie is bubbly around the sides of your biscuits and the biscuits are cooked through.

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Vegetable Loaded Pot Pies Topped with a Savory Pumpkin Biscuit

Author Joanna

Ingredients

::biscuits:

• 1 cup buttermilk
• 2 1/4 cup flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 cup pumpkin puree
• pinch ground cinnamon and nutmeg
• 4 tablespoons butter COLD - I stash mine in the freezer for a few minutes
• 1 teaspoon dry sage

::pot pies:

• 2 tablespoons olive oil
• 3/4 cup chopped yellow onion
• 2 cloves chopped garlic
• salt and pepper to taste
• 1/4 cup flour
• 1/4 cup milk
• 1 cup beef broth
• 1 cup chicken broth
• 1 cup peeled potatoes diced small
• 1/2 cup acorn squash diced small
• 1/2 cup carrots diced small
• 1 tablespoon Thyme

Instructions

::pot pies:

1. Preheat oven to 450 degrees.
2. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and a dash of salt. Cook until the onions are translucent.
3. Add the flour and stir with a whisk. Slowly whisk in the broth. Add the milk, thyme, and vegetables.
4. Cook until the sauce has thickened.
5. While the sauce is thickening up, prepare the biscuits.

::biscuits:

1. Mix the flour, salt, baking soda, baking powder, cinnamon, sage, and nutmeg in a large bowl.
2. In a small bowl whisk together the pumpkin and buttermilk.
3. Using a pastry cutter to combine the butter and flour. You are looking for a wet sandy mixture.
4. Add the pumpkin milk mixture and combine.
5. Drop onto a flour surface and fold the dough onto itself 3 or 4 times, until combined. Do not fold too much or you'll have a tough biscuit!
6. Shape into a inch thick disc and use a biscuit cutter to cut into 9 biscuits. You'll have to reshape after making a couple. Still folding back together as little as possible.

::pot pies:

1. Divide the pot pie mix between 4 large ramekins and top with one biscuit and two halves. At least that is what it took to cover the top of my pot pies.
2. Place your ramekins on a baking sheet and place in the oven. Bake for 14-18 minutes or until the pot pie is bubbly around the sides of your biscuits and the biscuits are cooked through.