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Chunky Vegetable Pot Pie

Chunky Vegetable Pot Pie

By
WebMD Recipe from Foodily.com

Ingredients
  • 1/2 medium
    butternut squash, peeled and cut into 3/4-inch cubes (about 8 ounces)
  • 1 small head
    celeriac, cut into 1/2 inch cubes
  • 2 medium
    carrots, peeled and cut into thick 1 inch long matchsticks
  • 1 cup
    cauliflower florets, from 1/2 of a cauliflower
  • 8 ounces
    Brussels sprouts, cleaned and trimmed and sliced lengthwise
  • 1 medium
    beet, trimmed and scrubbed, cut into1/2 inch cubes
  • parsnips, peeled and cut into thick 1 inch long matchsticks
  • 3 cloves
    garlic, minced
  • 2 medium
    shallots, minced
  • 1/2 cup
    dry white wine
  • 1 1/2 cups
    light vegetable stock
  • 1 cup
    flour, plus 2 tablespoons
  • 2 teaspoons
    baking powder
  • 4 tablespoons
    chopped fresh tarragon, divided
  • 3 tablespoons
    unsalted butter
  • 1/2 cup
    milk
  • 2 tablespoons
    freshly grated Parmesan cheese
  • 1 medium
    zucchini, cut into 1-inch long matchsticks
  •  
    olive oil
  •  
    kosher salt
  •  
    freshly ground black pepper
Instructions
  1. Preheat the oven to 425°F.  Place squash, celeriac, carrots, cauliflower, Brussels sprouts, beet and parsnips in a roasting pan.  Toss with 2 tablespoons olive oil; season with salt and pepper.  Roast for 35 to 40 minutes, stirring twice during the cooking.  Remove; reduce oven to 375°F.
  2. Heat a medium skillet over medium heat.  Add just enough olive oil to coat the bottom, then add the garlic and shallots; cook until soft, about 5 minutes.  Raise the heat to high, and add the wine.  Let the wine reduce by half, about 2 minutes.  Add the vegetable stock and simmer over medium-high heat for 5 minutes.  Set aside.
  3. Combine 1 cup flour, the baking powder, 2 teaspoons of the tarragon, and a sprinkling of salt in the bowl of a food processor.  Pulse in the butter until mixture resembles coarse meal.  Add the milk and Parmesan, process until combined, and set aside.
  4. Transfer vegetables to a large bowl.  Add zucchini and the remaining two tablespoons tarragon; toss to combine.  Stir in the stock mixture; season with salt and pepper.  Transfer to a shallow ovenproof glass pie dish; bake for 15 minutes.  Remove from the oven and drop heaping tablespoons of the biscuit dough over the vegetables, leaving some of the vegetables exposed.  Place the pie dish in the oven and bake until the biscuits are golden, about 25 minutes.  Serve hot.
Nutritional Information
  • Calories 291.4
  • Fat 42.3 g
    • Saturated fat 4.4 g
  • Cholesterol 17.8 mg
  • Sodium 170.8 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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