Braised Vegetables Pot Pie with Cheddar Biscuits - alive magazine

Name: Braised Vegetables Pot Pie with Cheddar Biscuits - alive magazine
Ingredients: 1 cup (250 mL) whole wheat flour, sifted a few times; 1 tsp (5 mL) low-sodium baking powder; 1/2 tsp (2 mL) baking soda; 1/4 tsp (1 mL) salt; Pinch of ground black pepper; 3 Tbsp (45 mL) unsalted butter, cut into 1/2 in (1.25 cm) cubes and chilled; 1/4 cup (60 mL) grated extra-sharp cheddar; 1 green onion, finely chopped; 3/4 cup (180 mL) buttermilk, well shaken; 3 Tbsp (45 mL) extra-virgin olive oil, divided, plus extra for oiling pan; 3 cups (750 mL) young vegetables (such as onion, leek, carrot, celery, turnip, parsnip, squash, or potato), chopped to similar size; 3 cups (750 mL) low-sodium vegetable broth, divided; 1/2 tsp (2 mL) finely chopped fresh thyme; 1/4 cup (60 mL) whole wheat flour (or gluten-free option)

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I indulge with the cheddar biscuits in this recipe since the vegetables are leaner. This is also a great side dish for grilled fish or chicken.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

1 cup (250 mL) whole wheat flour, sifted a few times
1 tsp (5 mL) low-sodium baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
Pinch of ground black pepper
3 Tbsp (45 mL) unsalted butter, cut into 1/2 in (1.25 cm) cubes and chilled
1/4 cup (60 mL) grated extra-sharp cheddar
1 green onion, finely chopped
3/4 cup (180 mL) buttermilk, well shaken
3 Tbsp (45 mL) extra-virgin olive oil, divided, plus extra for oiling pan
3 cups (750 mL) young vegetables (such as onion, leek, carrot, celery, turnip, parsnip, squash, or potato), chopped to similar size
3 cups (750 mL) low-sodium vegetable broth, divided
1/2 tsp (2 mL) finely chopped fresh thyme
1/4 cup (60 mL) whole wheat flour (or gluten-free option)