why make this recipe
Mushroom Pot Pie with Scallion Drop Biscuits is a cozy and satisfying dish perfect for any time of year. It’s loaded with tender mushrooms, fresh vegetables, and a creamy filling, all topped with fluffy, savory biscuits. This recipe is great for a comforting dinner or a gathering with family and friends. Plus, it’s easy to prepare and offers a delicious way to enjoy mushrooms and wholesome ingredients.
how to make Mushroom Pot Pie with Scallion Drop Biscuits
Ingredients:
- 2 tbsp. olive oil, divided, plus more for baking dish
- 6 tbsp. (3/4 stick) unsalted butter, divided
- 1 3/4 lb. mixed mushrooms, torn or sliced, divided
- Kosher salt and freshly ground black pepper
- 1 medium yellow onion, chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 3 garlic cloves, chopped
- 1/4 c. all-purpose flour
- 2 c. vegetable stock
- 1 c. whole milk
- 1 c. frozen green peas
- 2 tbsp. Dijon mustard
- 2 tbsp. chopped fresh thyme
- 1 tbsp. white wine vinegar
- 1 3/4 c. all-purpose flour, spooned and leveled
- 1 tbsp. baking powder
- 3/4 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 6 tbsp. (3/4 stick) cold unsalted butter, cut into pieces, plus 2 tablespoons, melted
- 1 1/2 oz. Parmesan, grated (about 1/2 cup)
- 1/2 c. chopped scallions (about 6 medium scallions), plus more for garnish
Directions:
Make the filling: Preheat your oven to 400°F. Grease a 3-quart baking dish. Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add half of the mushrooms and let them cook without stirring until they are well-browned, about 4 to 6 minutes. Stir the mushrooms, cooking until the liquid evaporates, about 1 to 2 minutes, then transfer them to a plate.
Repeat this step with the remaining mushrooms, using the other tablespoon of butter and the remaining oil. Season all the mushrooms with salt and pepper.
Next, add the onion, carrots, celery, and the remaining 4 tablespoons of butter to the skillet. Season them with salt and pepper. Cook the vegetables until they start to soften, about 3 to 4 minutes. Add the garlic and cook for another 30 seconds.
Sprinkle the flour over the vegetables and cook, stirring, for another 30 seconds. Slowly add the vegetable stock and milk, stirring as you go. Stir in the cooked mushrooms, peas, mustard, thyme, and vinegar. Season with salt and pepper. Bring the mixture to a boil while stirring occasionally. Lower the heat and let it simmer until it starts to thicken, around 1 to 2 minutes. Transfer this mixture to the greased baking dish.
Make the biscuits: In a bowl, mix together the flour, baking powder, salt, and pepper. Add in the 6 tablespoons of cold butter, cutting it into the flour until it’s the size of peas. Stir in the cheese and scallions. Make a well in the center of the mixture and add the milk. Stir with a fork until just combined.
Drop spoonfuls of the biscuit mixture (about 1/4 cup each) onto the filling—aim for about 12 biscuits. Brush the tops with melted butter. Bake in the oven until the filling is bubbly, about 24 to 26 minutes. Before serving, garnish with more scallions.
how to serve Mushroom Pot Pie with Scallion Drop Biscuits
Serve the Mushroom Pot Pie warm, straight from the oven. The biscuits on top should be golden brown and fluffy, making a perfect contrast to the creamy filling. You can pair this dish with a light salad or serve it as a comforting main course on a chilly evening.
how to store Mushroom Pot Pie with Scallion Drop Biscuits
To store any leftovers, let the pot pie cool completely. Cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It can last for about 3 to 4 days. If you want to freeze it, cover tightly with freezer wrap. It will keep well for up to 2 months. When you’re ready to eat, thaw in the fridge overnight and reheat in the oven until warmed through.
tips to make Mushroom Pot Pie with Scallion Drop Biscuits
- Use a mix of mushrooms for more depth of flavor, such as cremini, shiitake, and button mushrooms.
- Don’t skip the browning step for the mushrooms; it adds a lot of flavor.
- For an extra kick, consider adding some chopped herbs like parsley or rosemary to the filling.
- You can make the filling a day ahead to save time. Just assemble and bake when you’re ready to serve.
variation
You can easily make this dish vegetarian by using vegetable stock, as listed in the recipe. For a heartier version, feel free to add shredded rotisserie chicken or cooked sausage to the filling.
FAQs
Can I use frozen vegetables instead of fresh?
Yes! Frozen mixed vegetables can be a great substitute; just make sure to thaw and drain them before adding to the filling.
Can I make the biscuits ahead of time?
It’s best to make the biscuits fresh before baking the pot pie for the best texture. However, you can prepare the dry ingredients and store them in an airtight container until you’re ready to bake.
What can I serve with Mushroom Pot Pie?
This dish is delicious on its own, but you can serve it with a simple green salad or steamed vegetables for a complete meal.
