Vegetable Pot Pie with Cheddar Biscuit Crust

This vegetable potpie recipe is pure comfort food. It’s a nice combination of winter squash, earthy mushrooms, sauteed red onions, and fresh herbs, topped with garlicy, cheesy biscuits. Enjoy!

For the vegetable potpie:
1 large red onion, cut into thick slices
2 medium carrots, peeled and cut into 1-inch pieces
1 small butternut squash, peeled and diced into 1-inch cubes
1 acorn squash, peeled and cut in 1-inch cubes
8 oz baby portobello mushrooms, cut into thick slices
3-4 tbs. olive oil
3-4 tbs. butter
salt and pepper, to taste
2 1/2 tsp. fresh thyme, chopped
2 1/2 tsp. fresh oregano, chopped
2 cups vegetable broth

For the biscuit crust:
2 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
5 tbs. cold unsalted butter
3/4 cups heavy cream
3/4 cups grated cheddar cheese
2 tsp. garlic, minced
1/4 tsp. cracked black pepper

View the full recipe at The Table →