Roasted Veggie Pot Pie {with Herbed Biscuit Crust}
 
 
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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...
  • 1½ cups Bisquick baking mix
  • ¾ cup buttermilk
  • ½ cup shredded parmesan cheese
  • 2-3 Tbl. minced fresh herbs (we used parsley, thyme & chives)
  • ½ tsp. Mrs. Dash garlic & herb seasoning
Instructions
  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by Lemony Thyme at http://www.lemonythyme.com/roasted-veggie-pot-pie-with-herbed-biscuit-crust/