VEGETABLE LOADED POT PIES TOPPED WITH A SAVORY PUMPKIN BISCUIT

July 29, 2015

A delicious fall vegetable loaded pot pie, topped with a delicious savory pumpkin biscuit.

::biscuits::
1 cup buttermilk
2 1/4 cup flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 cup pumpkin puree
pinch ground cinnamon and nutmeg
4 tablespoons butter, COLD – I stash mine in the freezer for a few minutes
1 teaspoon dry sage

::pot pies::
2 tablespoons olive oil
3/4 cup chopped yellow onion
2 cloves chopped garlic
salt and pepper to taste
1/4 cup flour
1/4 cup milk
1 cup beef broth
1 cup chicken broth
1 cup peeled potatoes, diced small
1/2 cup acorn squash, diced small
1/2 cup carrots, diced small
1 tablespoon Thyme

::pot pies:: 1. Preheat oven to 450 degrees. 2. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and a dash of salt. Cook until the onions are translucent. 3. Add the flour and...
See the full directions on my site

Nutritions

Calories
2289

Sodium
4578mg
190% DV

Fat
80g
124% DV

Protein
54g
109% DV

Carbs
325g
110% DV

Fiber
29g
118% DV