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Spring vegetable pot pie

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***TOPPING RECIPE***

1 cup (237mL) buttermilk (or half yogurt, half regular milk)
4 tablespoons (50g) cold butter, grated
1 tablespoon starch
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt (add a little more if using unsalted butter)
1 1/2 – 2 cups (180-240g) all-purpose flour (just enough to make the dough come together)
chopped fresh herbs if you want

Combine the ingredients with just enough flour to make the dough come together into something solid enough to roll out. Don’t over-mix; just bring it together into a ball and rest in the fridge for at least 15 minutes before rolling it out. It’ll be sticky, so dust with lots of flour or roll it out between sheets of parchment paper. Slap it on your pie filling, brush the top with egg wash or plain water and bake at 375ºF/190ºC until brown on top and the biscuit feels cooked inside when you poke it.

To make a pie filling … watch the video. It’s way more about technique than what specific ingredients you use, and it’ll depend a lot on how big your pie dish is, how many people you want to feed, etc. If you watch the vid, you should be ready to improvise it. Good luck!

11 Replies to “Spring vegetable pot pie”

  3. You CAN grate the butter or…
    for good scones: freeze Margarine.
    it fragments when cut. mix very little, probably even less than this recipe.

  4. Protein shake makes you weird ngl. You could have recommended adding beans and tofu for the protein

  6. I remember tasting a little bit of buttermilk a few years ago and being like "wait, this taste like yogurt." Since then, I've always made biscuits with yogurt and milk. Freaking delicious.

  8. You can't say "eat like a normal person" when you put the very ends of carrots with the root tendrils still attached in your food…

  10. Dude, all that butter and the flour, plenty of protein, but you have a gym heads idea of eating.

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