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A veggie pot pie is like coming home to pure comfort, but maybe you’re not so into rolling out dough on a Tuesday night. Premade buttery biscuits are easier to drop right on top.
What You Get
Trumpet mushrooms (4 oz
Garlic (head)
Parsley (pinch)
Sweet potatoes (.5#)
Mirepoix (10oz)
Mushroom gravy (1 ct. Pacific)
Biscuit dough (TBC)
What You’ll Need
Butter or olive oil
Salt and freshly ground pepper
Dry white wine or vegetable stock (optional)
Makes 3 servings
Active Time: 20 minutes
Total Time: 45 minutes
Step 1
Preheat the oven to 375°F or according to packaging instructions. Dice the trumpet mushrooms. Chop 2 or 3 cloves of garlic. Pick a handful of parsley leaves, toss the stems, and chop the leaves. Roughly chop the sweet potatoes.
Step 2
In a wide ovenproof sauté pan over medium heat, melt 2 tablespoons butter. Add the mirepoix, season with salt, and sauté until softened, about 5 minutes. Add the sweet potatoes and sauté until starting to brown, 3 minutes. Add the garlic and stir until fragrant, 1 minute. Transfer the vegetables to a plate and set aside.
Step 3
Return the pan to medium-high heat and add 1 tablespoon butter. Add the diced mushrooms, season with salt and pepper, and sauté until browned, 5 to 8 minutes. Remove from the heat.
Step 4
Return the vegetables to the pan, add the gravy, ½ cup white wine, stock, or water, and stir to combine, scraping up any browned bits from the bottom of the pan. Season to taste with salt and pepper.
Step 5
Remove the biscuits from the packaging and arrange the rounds on top of the mixture, spacing them a couple of inches apart. Transfer the pan to the oven and bake until the biscuits are golden and the filling is bubbling around the edges, 15 to 20 minutes.
Step 6
Let the mushroom pot pie rest for a few minutes. Scoop the mushrooms and biscuits into bowls, sprinkle with the chopped parsley, grind with pepper, and serve warm.