Biscuit Vegetable Pot Pie
Wine Recommendation
19 Crimes Hard Chardonnay
Ingredients
- 1 (12-oz) pkg frozen peas and carrots
- 1 (8-oz) pkg whole mushrooms, quartered
- 1 onion, chopped
- 3 Tbsp olive oil
- 3 cloves garlic, minced
- 1½ tsp dried thyme
- ¾ tsp pepper
- 1 (10.5-oz) can cream of mushroom soup
- ¼ cup milk
- 1 (8-oz) block Cheddar cheese, shredded
- 1 (16-oz) can refrigerated buttermilk biscuits
Instructions
- Preheat oven to 350°F. Cook peas and carrots, mushrooms, and onions in hot oil in a large skillet over medium-high heat 8 minutes or until lightly browned and tender.
- Add garlic, thyme, and pepper; cook 1 to 2 minutes or until fragrant. Stir in soup and milk, reduce heat, and cook 4 minutes or until slightly thickened.
- Spoon mixture into an 11- x 7-inch. Sprinkle with cheese. Cut biscuits into quarters, and arrange over cheese.
- Bake 20 to 25 minutes or until biscuits are golden brown. Serve half, and reserve remaining half for another meal.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
530
|
530
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 17 | 17 |
| Carb (g) | 47 | 47 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 1059 | 1059 |
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