Vegetable Pot Pie with Biscuit Crust
The yogurt cheese in both the crisp crust and the creamy filling makes this homey, old-fashioned pot pie a protein-packed meal. Perfect for non-meat eaters and also a good vehicle for turkey leftovers.
|2⁄3||c||whole wheat flour|
|1⁄3||c||cornmeal or oats|
|2||tbsp||olive or canola oil|
|1 1⁄2||c||Stonyfield Organic Low Fat Plain Yogurt (to yield 1/2 cup yogurt cheese*)|
|6||c||diced cooked vegetables|
|1||small onion (chopped)|
|1||tbsp||minced fresh parsley (or sage or dill)|
|dried poultry seasonings|
|4||c||Stonyfield Organic Low Fat Plain Yogurt (to yield 2 cups yogurt cheese*)|
|Salt and pepper to taste|
*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from yogurt for 3-6 hours in the refrigerator. This should yield 1/2 cup of yogurt cheese.
Preheat the oven to 425°.
Combine the vegetables, herb of choice and Yogurt Cheese. Season liberally with pepper and salt to taste. Place in an oiled 1 1/2-quart casserole, deep 9- or 10-inch pie pan or 4 individual baking dishes.
Lay the crust on top of the vegetables to cover. Cut a few slits to allow steam to escape.
Bake for 15 to 20 minutes, until the top is brown.
Combine the dry ingredients in a mixing bowl. Stir in the oil and mix with a pastry blender, wire whisk or fork until completely incorporated and crumbly.
Stir in the honey and Yogurt Cheese. Mix until the ingredients are well blended, kneading gently in the bowl with your hands at the end to form a ball of dough.
Pat or roll the dough gently until it is 1/4 to 1/8 inch thick. Use as directed in the Vegetable Pot Pie recipe.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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