15. Biscuit & Vegetable Pot Pie!
A very unique pot pie. Delicious cheesy & creamy mixed vegetable chowder. topped with super tasty and fluffy buttery biscuits.
Ingredients Scroll down for recipe
- Sliced White Onions
- Corn On The Cob
- Celery
- Potatoes
- Carrots
- Sliced Mushrooms
- Salt & Pepper
- Chicken Broth
- Butter
- Flour
- Milk
- Shredded Cheddar Cheese
- Fluffy Grands Biscuits
- Dried Rosemary
Directions
- Bake your biscuits according to packaged instructions, take out and set aside. Heat a pan on medium high heat and add some oil. Cook your sliced mushrooms for about 6 minutes occasionally turning. Take out and set aside.
- Slice and dice your potatoes into small cubes. Slice and dice your carrots. Bring a pot of salted water to a boil. Add in some butter then boil your diced carrots, corn on the cob and diced potatoes for about 10 minutes. Turn off the heat, take out your corn on the cob, but leave your potatoes and carrots in your hot water to continue to cook if necessary.
- Slice and dice your celery. Slice the corn kernels off of the cob. Bring a pot of chicken broth (about halfway up the pot) to a boil then turn down to a simmer.
- Heat a pan on medium high heat and add lots of butter, your sliced onions, and some flour. Mix well to make a roux. Mix in some milk and shredded cheddar cheese and continue to mix well until your sauce thickens and reaches a nice consistency.
- Add your milk and cheese mixture to your pot of simmering chicken broth and mix well to create a semi thick chowder. Add sliced mushrooms, corn, carrots, potatoes, and celery. Simmer while stirring for about 4 minutes to make a nice chowder then turn off the heat.
- Preheat your oven to 400 degrees. Grab a glass bowl, add to it your chowder, top with your biscuits, spread some butter on top of your biscuits, sprinkle with a little rosemary, bake in the oven for about 4 minutes, take out serve and enjoy!
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