Homespun Pot Pie

This another wonderful winter meal. Curtis says it is one of his current favorites. On our good days, everyone likes this meal. It is chock full of veggies so it's fine by itself or with just a side salad. I made this for the in-laws so I added a side of roasted brussel sprouts and cauliflower.

There is a lot of flexibility in this recipe. The original recipe has no meat. I've made this meatless, with chicken, or this past time with leftover turkey I had frozen. Whatever root vegetables you have on hand you can add---just be sure to have 6 cups total of poultry and root vegetables. I almost always use sweet potatoes and white potatoes....the other 2 cups vary between poultry, kohlrabi, turnips, or parsnips. This can also be made ahead of time. Mix up the vegetables and save the biscuits to make until right before putting it in the oven.

Homespun Pot Pie
Vegetables
1 T olive oil
2 c onions, coarsely chopped
2 -3 cloves garlic, minced
1 t salt
1 t dried thyme (1 T fresh)
1 t dried marjoram (optional)
4 - 5 c mushrooms, sliced
1 T dijon mustard
2 sweet potatoes, chopped
2 c potatoes, chopped
2 c kohlrabi, peeled and chopped or 2 c cooked chicken/turkey or other root vegetable
1/2 t black pepper
3 c chicken stock
3 T cornstarch, dissolved in 1/2 c cold water
1 c frozen peas
1 c frozen corn kernels (optional)
1 T soy sauce
1/2 t salt

Biscuits
2 c flour
1/2 t salt
1 T baking powder
1/2 t baking soda
6 T melted butter
1 c plain yogurt
1 t chopped fresh dill, or more (optional)

Warm the oil in a soup pot. Add the onions and garlic. Cover and cook on medium heat for 10 - 12 minutes stirring occasionally. Add the salt, thyme, marjoram, mushrooms, and mustard. Cook until the mushrooms start to release their juices, about 5 minutes. Add the root vegetables, chicken and broth and bring to a boil. Simmer 15 - 20 minutes until the vegetables are tender. Stir the dissolved cornstarch into the vegetables, stirring constantly. Once liquid starts to thicken, add remaining vegetables and seasonings. Pour into greased 9 x 13" baking pan. Set aside.

In a bowl, sift together flour, salt, baking powder, and baking soda. In a separate bowl, mix together butter and yogurt. Combine the wet and dry ingredients with as few strokes as possible to make a wet dough. Drop biscuit batter over vegetables. Sprinkle with dill. Bake in a preheated 400 degrees oven for 20 - 30 minutes or until biscuits are cooked through. Serve immediately.