Roasted Veggie Pot Pie {with Herbed Biscuit Crust}

Someday I think I’d like to do an entire recipe series on ‘How to make this from that.’  In other words, how to enjoy dinner on day one, then turn the leftovers into a completely new meal (or two) the following days.  Our Roasted Veggie Pot Pie {with Herbed Biscuit Crust} is simply Roasted Veggie & White Bean Chowder with a heavenly layer of comfort baked on top.

We enjoyed the chowder so much and even commented on how it had a pot pie feel about it.

Did someone say pot pie?  He gave me the look.  I knew that leftover chowder was soon to become Roasted Veggie Pot Pie.

Because we were in the middle of an Eat Out of the Fridge/Pantry Week and there was no sign of pie crust in the house….I turned to a biscuit topping (yes, I took the easy way out).  We’ll call this our Herbed Biscuit Crust.

Bisquick baking mix, buttermilk, shredded Parmesan cheese, minced fresh herbs, and Mrs. Dash garlic & herb seasoning came together to make our drop biscuits.  Spooned over hot soup and baked until golden and yummy.

I posed this question to our Facebook fans last week.

Now that Fall is here what kind of recipes do you look forward to seeing in your newsfeed?
1. Soups, Stews & Chilis
2. Slow Cooker Recipes
3. Pumpkin & Winter Squash Dishes
4. Casseroles & Comfort Food
5. Other ________________

The results revealed how much we LOVE our Soups, Stews & Chilis AND our Casseroles & Comfort Food.  This Roasted Veggie Pot Pie {with Herbed Biscuit Crust} fell nicely into both categories.

Roasted Veggie Pot Pie {with Herbed Biscuit Crust}

Libby with Lemony Thyme

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Ingredients

  

For pot pie…

• 1 onion diced
• 3-4 carrots diced
• 2-3 celery ribs sliced
• 1 tsp. Mrs. Dash garlic & herb seasoning
• 2 sprigs fresh thyme
• 2 Tbl. olive oil divided
• 2 zucchini sliced & diced
• 2 summer squash sliced & diced
• 1 large or 2 small yellow or red tomatoes, diced
• 1 15-ounce can white beans
• 1 quart vegetable broth
• pinch cayenne pepper
• salt & pepper to taste

For herbed biscuits…

• 1 1/2 cups Bisquick baking mix
• 3/4 cup buttermilk
• 1/2 cup shredded parmesan cheese
• 2-3 Tbl. minced fresh herbs we used parsley, thyme & chives
• 1/2 tsp. Mrs. Dash garlic & herb seasoning

Instructions

 

• Preheat oven to 400 degrees.
• Heat 1 Tbl. olive oil in a Dutch oven over medium heat. Add diced onion, carrots, celery, thyme sprigs and Mrs. Dash; sauté until tender.
• Meanwhile, put a single layer of zucchini, squash and tomato onto an olive oil coated shallow baking sheet. Bake for 10 minutes, then stir and bake for 10 additional minutes; discard thyme sprig and add to Dutch oven.
• Meanwhile, combine half of the beans with 2 cups of broth in blender and puree. Add to Dutch oven with remaining broth. Simmer for 10 minutes. Season with cayenne, salt & pepper.
• Combine biscuit ingredients. Ladle soup into oven proof crocks and top each with several spoonfuls of biscuit dough. Bake for 20 – 25 minutes or until biscuits are golden brown.

Other recipes you might enjoy:

General Tso’s Chicken Wings Farmers Market Minestrone Soup {Share the Love} Steak & Potato Soup