Mushroom Pot Pie with Scallion Drop Biscuits

Make this rich, mushroomy casserole for dinner!

Yield: 6 6 servings (approx. 1 bowl of pot pie with 2 scallion drop biscuits each)

Ingredients

6 6 servings (approx. 1 bowl of pot pie with 2 scallion drop biscuits each)

2 tbsp. olive oil, divided, plus more for baking dish
6 tbsp. (3/4 stick) unsalted butter, divided
1 ¾ lb. mixed mushrooms, torn or sliced, divided
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
3 garlic cloves, chopped
¼ c. all-purpose flour
2 c. vegetable stock
1 c. whole milk
1 c. frozen green peas
2 tbsp. Dijon mustard
2 tbsp. chopped fresh thyme
1 tbsp. white wine vinegar
1 ¾ c. all-purpose flour, spooned and leveled
1 tbsp. baking powder
¾ tsp. kosher salt
½ tsp. freshly ground black pepper
6 tbsp. (3/4 stick) cold unsalted butter, cut into pieces, plus 2 tablespoons, melted
1 ½ oz. Parmesan, grated (about 1/2 cup)
½ c. chopped scallions (about 6 medium scallions), plus more for garnish

Instructions

Make the filling: Preheat oven to 400°F. Grease a 3-quart baking dish. Heat 1 tablespoon oil and 1 tablespoon butter in a large, straight-sided skillet over medium-high heat. Add half the mushrooms and cook, without stirring, until well-browned, 4 to 6 minutes. Stir mushrooms, and cook until liquid evaporates, 1 to 2 minutes; transfer to a plate. Repeat with 1 tablespoon butter, remaining tablespoon oil, and remaining mushrooms. Season all mushrooms with salt and pepper.
Add onion, carrots, celery, and remaining 4 tablespoons butter to skillet. Season with salt and pepper. Cook until vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, 30 seconds. Sprinkle flour over vegetables and cook, stirring, 30 seconds. Slowly stir in stock and milk. Stir in mushrooms, peas, mustard, thyme, and vinegar. Season with salt and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer, until mixture begins to thicken, 1 to 2 minutes. Transfer to prepared baking dish.
Make the biscuits: Stir together flour, baking powder, salt, and pepper in a bowl. Add 6 tablespoons cold butter and cut into flour with a pastry blender or two forks until butter is the size of peas. Stir in cheese and scallions. Make a well in the center of the flour mixture; add milk and stir with a fork until just combined. Drop biscuits (1/4 cup each) onto filling (you should have 12 total biscuits). Brush tops with melted butter. Bake until filling is bubbly, 24 to 26 minutes. Garnish with scallions.

Nutrition

Per serving

Calories	628
Fat	36
Saturated fat	20
Trans fat	1
Unsaturated fat	15
Cholesterol	85
Sodium	1248
Carbohydrates	52
Fiber	7
Sugar	4
Protein	15

Original recipe