Name: Vegetable Potpie
Yield: Makes About 12 Servings
Cuisine: United States
Ingredients: Salt and freshly ground pepper; Fresh sage, 2 teaspoons minced; Canned cannellini beans, 1 cup, rinsed and drained; Olive oil, 2 tablespoons; Portobello mushrooms, ½ pound, brushed clean and cut into thick strips; Yellow onion, 1; Dough for Classic Biscuits, made with cheddar cheese, cut into rounds; Cornstarch, 2 tablespoons; Fresh thyme, 2 teaspoons minced; Garlic cloves, 2, minced; Butternut squash, ¾-pound, peeled and seeded; Sweet potato, 1, peeled; Carrots, 2, peeled; Yukon gold potato, 1, peeled; Reduced-sodium vegetable broth, 2½ cups

Preparation info

Makes About
12
Servings

Difficulty
Easy

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

Crusty, cheese-streaked biscuits provide a golden brown topping on this hearty, old-fashioned potpie. If you like, make individual servings in 1½-cup ovenproof bowls. Serve extra biscuits alongside.