Monday, January 2

Vegetable & Biscuit Potpies

Hello again and happy new year y'all!

I think it will suffice to say that I feel as though I have definitely rung in another new year the best way in which I know how. For the past few years this has featured a week full of good times, unforgettable people, and fabulous memories, all of which I know I am so fortunate to have in my life. 

But now, fortunately for you (wink, wink!), I am home and once again going back into food nerd mode. Just testing out some amazing new stuff that I received during the holidays and trying to ingest some vegetables.

I didn't eat many vegetables last week.

Ahh, yes. Butter, flour. You look familiar.

Going back to work tomorrow is certainly going to be rough. Even rougher is going to be battling the crowds at the gym for the next 2 weeks.

Soundtrack:  Play Child by FaltyDL
To London by FaltyDL

Vegetable & Biscuit Potpies
Serves 4

For the filling:

5 c stock (vegetable or chicken)
3/4 c carrots, medium chopped
3/4 c broccoli, coarsely chopped
3/4 c green beans, chopped
1 small onion, diced
4 stalks of celery, diced
3 tbsp butter
3 tbsp flour
1 can chickpeas, drained and rinsed
1 tbsp fresh rosemary, minced
1 tbsp fresh parsley, minced
salt and pepper

For the biscuits:

3/4 c ap flour
1 tbsp baking powder
1/2 tsp salt
4 tbsp chilled butter
3/4 c cold milk

Preheat oven to 450 degrees.

In a large stock pot or dutch oven, bring stock to a boil. Add carrots, broccoli, green beans, onion, and celery. Season with salt and pepper. Boil for 3-4 minutes, then remove from heat.

In a small saucepan, melt the butter over medium-low heat. Once butter is melted, whisk in flour until dissolved to create a paste. Add paste to the stock and vegetables and whisk until dissolved.

Return soup to a boil. Once boiling, reduce to a simmer and allow to thicken for 5-7 minutes. (Note: soup is meant to be a bit thinner than the average pot pie filling.) Remove from heat and add chickpeas.

Meanwhile, begin the biscuits. In a food processor, pulse together the flour, baking powder and salt until combined. Add butter and process until mixture forms small pea-sized pieces. With processor running on low, add milk slowly until a dough forms. Remove dough to a floured surface and knead 8 times, until smooth. Roll out dough into a square shape and cut into 4 pieces.

Using a ladle, spoon soup filling into 4 oven-safe bowls. Cover each bowl with a biscuit and place in the center of the oven. Bake for 15 minutes, or until biscuit is beginning to brown on top.

Faaabulous Christmas prezzie!
The beginnings of veggie stock
It's like a health explosion!

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