Healthy: (Slow Cooker) Vegetable Pot PIes with Parmesan-Black Pepper Biscuits

Monday, June 17th 2013. | Healthy

This (Slow Cooker) Vegetable Pot PIes with Parmesan-Black Pepper Biscuits healthy food and healthy recipes. Here food recipe is delicious, we hope you will enjoy this (Slow Cooker) Vegetable Pot PIes with Parmesan-Black Pepper Biscuits on food healthy recipe blog.
Hi everyone!  I want to wish all the dads a very Happy Father’s Day!  I want to also wish my husband and nephew a very happy birthday!

Here is a recipe for Vegetable Pot Pies that you do in the crockpot.  Well, you make the filling that way at least.  If you wanted to add some chicken, I think it would work fine.  If it were me, I would probably skip the biscuits and just eat the filling.  I love pot pie filling!

59744  oh vegetable pot pie biscuits l Healthy: (Slow Cooker) Vegetable Pot PIes with Parmesan Black Pepper Biscuits

(Slow Cooker) Vegetable Pot Pies with Parmesan-Black Pepper Biscuits
from Cooking Light Slow Cooker Tonight!

Filling:
2 tbsp olive oil, divided
2 cups diced baking potato (8 oz)
1 1/4 cups diced carrot (3 carrots)
1 cup diced parsnip (2 parsnips)
3/4 cup chopped celery (3 stalks)
2 (8-oz) packages cremini mushrooms, sliced
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 garlic cloves, minced
Cooking Spray
2 1/2 tbsp AP flour
1 1/2 cups 1% milk
3/4 cup vegetable broth
2 cups frozen peas
1 1/2 tbsp chopped fresh thyme
1 (16-oz) package frozen pearl onions

Biscuit Topping:
7.5 oz AP flour (about 1 2/3 cups)
1 1/2 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt (I used about 1/2 tsp)*
1 tsp freshly ground black pepper
4 1/2 tbsp unsalted butter, cut into pieces
2 oz grated fresh Parmesan cheese (about 1/2 cup)
3 tbsp chopped fresh chives
1 cup low-fat buttermilk

1. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tsp olive oil, swirl pan to coat. Add potato and next 6 ingredients. Saute 5 minutes. Add garlic, saute 1 minute. Transfer vegetables to slow cooker.

2. Heat remaining 1 1/2 tbsp in pan over medium-high heat. Add flour, stirring with a whisk. Cooke 1 minute, whisking constantly. Gradually add milk and broth, stirring with whisk. Cook over medium heat 3 minutes or until thickened and bubbly. POur sauce into slow cooker. Stir in peas, thyme, and onions. Cover and cook on LOW for 3 1/2 hours or until vegetables are tender.

3. Combine flour, baking powder, and next 3 ingredients in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal.Stir in cheese and chives. Add buttermilk, stirring till just moist.  Increase slow cooker to HIGH. drop biscuits onto filling in 8 equal mounds. Cover and cook on HIGH for 1 hour and 15 minutes or until biscuits are done. Uncover and let stand 5 minutes before serving.
Happy read (Slow Cooker) Vegetable Pot PIes with Parmesan-Black Pepper Biscuits recipes, and enjoy food and drink picture original here: Amy’s WFD Blog!

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