Comfort Food Pot Pie With Biscuits

Dear Turkey,

Made in ten minutes,

Everyone at the table

Will ask for seconds

Comfort Food Pot Pie With Biscuits

(serves 5, barely adapted from the excellent budget bytes)

Ingredients:

For the veggies:

- 4 T butter

- 1 onion, chopped

- 3 T flour

- 1 c milk or heavy cream

- 1 t thyme (dried is fine)

- 1 t sage (dried is fine)

- dash black pepper

- 1 c veggie broth (I used Better Than Bouillon Seasoned Vegetable)

- 1 lb frozen mixed veggies (I second the recommendation from budget bytes to get the bag with the lima beans)

For the biscuits:

- 2 c flour

-3 t baking powder

- 6 t cold butter, cut up a bit (I used it straight from the freezer)

- 1/2 t salt

- 1 c shredded cheese (I used cheddar)

- 1 green onion, cut up small 

- 1 c milk or heavy cream (if you use cream you may want to throw in an extra splash if the dough isn't coming together)

Instructions:

- In a big, oven-safe pot, heat the 4 T butter, spices, and onion. Cook for 5 minutes or so until the onion is transparent. Stir in the flour and milk and return to a boil.

- Add the broth and boil again, and then stir in the veggies (no thawing required). Turn the heat down to low and just let it sit while you make the biscuits.

- For the biscuits, combine the first 4 ingredients and use a pastry cutter or a fork to mash it all together until most of the lumps of butter are smaller than a pea. Don't go crazy. Add the rest of the ingredients and knead with your hands just until a ball forms. 

- Using your hands, make 8-10 balls of dough, flatten them a bit, and arrange them on top of the veggie mixture. Then put the whole thing in the oven and bake at 452 F for 20-25 minutes, until the biscuits are starting to brown.

- Serve with chipotle tabasco sauce. This dish is excellent on day 2 as well.

Enjoy,

Tofu