Monday, December 5, 2011

Minestrone Pot Pie with Whole Wheat Biscuits

Friday afternoon Mariah and I literally spent all afternoon in the kitchen. We made two batches of brownies, apple butter and homemade chicken soup. And had this grand plan of making this pot pie for dinner, too bad after spending four hours in the kitchen we wanted nothing to do with making dinner, so we opted for chicken soup and decided this would be better apt for Sunday night when we had a little bit more patience.

This is a must. It is so good and the biscuits? I could have ate 5. I got a pastry cutter for my birthday because I was making muffins this summer and failing miserably without a pastry cutter, we finally got to use it to make the biscuits.

We ended up halving the biscuits and had half the pot pie mixture as pot pie and saved the other half for soup later this week, with finals quickly approaching I have a feeling we'll be needing quick dinners.

Minestrone Pot Pie with Whole Wheat Biscuits
adapted from: How Sweet Eats

Minestrone Pot Pie

1 onion, chopped1 container baby bella mushrooms, coarsely chopped
4 garlic cloves, minced
1 1/2 cups cubed butternut squash
3 cups raw spinach leaves
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) peeled whole tomatoes
1 cup cooked chicken, roughly chopped
3 cups low-sodium chicken stock
1/4 cup parmesan cheese + 1 parmesan cheese rind

1.Heat a large pot over medium heat add onions to the pan with a sprinkle of salt, cooking for 5 minutes.
2. Add in mushrooms and cook for 2-3 minutes more. Stir in garlic and cook for 30 seconds. Add spinach, chicken, squash, tomatoes, beans, stock and parmesan rind. Bring to a boil then reduce to a simmer and cook f0r 20 minutes, covered. While soup is cooking, make biscuits below and preheat oven to 375 degrees F.
After 20 minutes, stir Parmesan into soup and transfer to the baking dish. Top with biscuits, then brush each biscuit with cream. Bake for 50-55 minutes. Let cool for 10 minutes before serving.

Whole Wheat Biscuits
2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon sea salt
1/2 cup freshly grated parmesan cheese
1 stick (1/2 cup) cold butter, cut into cubes
1 1/2 cups heavy cream + 2 tablespoons (and more for brushing)

1.In a large bowl, combine flour, baking powder and salt. Add butter cubes, and using your fingers, a fork or a pastry blender, mix until coarse little crumbles remain.
2.Make a well in the middle of the flour, then add cream and cheese. Stir until a sticky dough forms, then make 8 small rounds of dough.

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