1 Tablespoon olive oil
1 small onion, diced
4 stalks celery, halved then diced
2 large carrots, 1/4″ rounds
2-4 sprigs fresh thyme, leaves only or 2 teaspoon dried thyme
6 Tablespoons whole wheat flour
1 Tablespoon corn starch (optional)
2 cups whole milk
4 cups low sodium vegetable stock (32 oz)
2 Russet potatoes, peeled and diced
2 cups frozen peas
2 cups corn kernels
2 teaspoons onion powder
1 teaspoon black pepper
salt to taste
1 can Pillsbury biscuit
- Preheat the oven to 375F.
- Heat olive oil in a large skillet over medium heat. Add the onions and cook until partially translucent. Add the celery, carrots, and thyme and cook until the veggies are soft.
- Add the butter to the veggies, sprinkle with the flour and stir to make a roux, cook for 1-2 minutes.
- Add the milk, vegetable broth, potatoes, peas, corn, onion powder, black pepper and salt and stir to combine.
- Add the corn starch and stir.
- Reduce the heat to low and simmer 10 minutes, until the sauce is thick and creamy and the potatoes are soft.
- Pour the filling into a glass baking dish.
- Take the biscuit dough out and separate the pieces.
- Take each piece and peel that in half and place the pieces over the filling.
- Bake for 15-20 minutes, until the crust is golden brown.
- Allow to cool and the filling to thicken before enjoying!
I replaced the all purpose flour with whole wheat flour and added the corn starch which is a more effective thickener. Also note that you can make the crust topping and not use Pillsbury quick biscuit if you have more time. I also like using frozen puff pastry dough as well but note the varying cook times. I used a mix bag of frozen peas, corn and carrots to make it quicker. I tried canned sliced potatoes and found that to be tasty too! If you want to add meat, while you are prepping the veggies, bake the chicken breast/thigh/drum in the oven you added the potatoes, peas, and corn. While the filling is simmering cut up the chicken then add.
*modified from Weelicious.com