Vegetable Pot Pie

By ldelmas

Ingredients

• INGREDIENTS
• 3 Tbsp butter
• 1 large onion, chopped
• 1 1/2 lb potatoes, peeled, cut into 1/2-inch pieces
• 2 large parsnips, peeled, cut into 1/2-inch pieces
• 1 (8-9 oz) turnip, peeled, cut into 1/2-inch pieces
• 1 large carrot, peeled, cut into 1/2-inch pieces
• 2 tsp fresh thyme leaves
• 3/4 tsp ground cumin
• 1/2 tsp pepper
• 1 (14 1/2-oz) can vegetable broth
• 1 cup water
• 1 cup heavy cream
• 8 oz fresh crimini mushrooms, diced
• 1 cup frozen peas
• 1/4 cup chopped fresh chives
• 1 Tbsp all-purpose flour
• Biscuit Topping
• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1 tsp salt
• 1/4 cup chopped fresh chives
• 6 Tbsp chilled unsalted butter, cut into 1/2-inch pieces
• 2 large eggs
• 1/2 cup milk

Preparation

Step 1

Preparation: Serves 6
Melt butter in a large pot over medium to high heat. Add onion and saute until golden, about 7 minutes. Add potatoes, parsnips, turnip,carrot, fresh thyme leaves, cumin, pepper and stir. Add broth, bring to boil. Simmer until vegetables are almost tender. Stir in cream, mushrooms, peas and chves. Season to taste.