A comforting and hearty vegetable pot pie topped with fluffy dill biscuits.
Preheat your oven to 400°F and lightly grease a 9x13-inch casserole dish.
Preheating ensures even cooking and helps the biscuits rise properly.
In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 10 minutes.
Stir occasionally to prevent the garlic from burning, which can make it bitter.
Stir in the salt, thyme, marjoram, and Dijon mustard, cooking for another 2 minutes to release the flavors.
Adding spices at this stage enhances their aroma and flavor.
Add the diced sweet potatoes, potatoes, and parsnips, along with the black pepper and water. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 15 minutes.
Cut the vegetables into uniform pieces to ensure even cooking.
Mix the cornstarch with a small amount of cold water to create a slurry, then stir it into the pot to thicken the filling.
Stir continuously to avoid lumps forming in the sauce.
Add the green peas, corn, and soy sauce, stirring to combine. Transfer the mixture to the prepared casserole dish.
Ensure the filling is evenly spread in the dish for consistent baking.
In a mixing bowl, combine the flour, salt, baking powder, and baking soda. In another bowl, mix the melted butter with the buttermilk. Combine the wet and dry ingredients to form a soft dough.
Mix the dough just until combined to avoid tough biscuits.
Drop spoonfuls of the biscuit dough over the vegetable filling, spacing them evenly. Sprinkle the fresh dill over the biscuits.
The biscuits will expand as they bake, so leave some space between them.
Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden and cooked through.
Check the biscuits with a toothpick; if it comes out clean, they're done.
Serve the pot pie warm, enjoying the comforting combination of savory vegetables and fluffy biscuits.
Pair with a fresh salad or steamed greens for a complete meal.
Continue in our app for the best experience
