Root Vegetable Pot Pie with Cheddar Biscuits

Hi everyone and Happy Holidays! What I am about to share with you is a very special comfort food for me. It is actually comfort food taken to a whole other comfort level. You see, a friend of mine, Sarah, made this dish for me when my mother was in her final days. I had a one year old at the time and was spending a lot of time at the hospital. She and all of my NY mommy friends organized a dinner delivery service for me which was very meaningful.

This particular meal was so good that I sheepishly admit that I hid it in the back of the fridge when people were coming over to babysit while I was at the hospital. Please forgive me, people, as I was holding on to that pot pie for dear life. It truly did give me such great comfort.

I hope you can all enjoy it during happier times but also if you need a pick me up from sad times. This is my version. Thanks, Sarah!

Root Vegetable Pot Pie With Cheddar Biscuits:

3 Medium sized peeled and chunked sweet potatoes
2 Med. sized peeled and chunked potatoes
2 Large carrots, cut into 1″ chunks
2-3 cups cooked, large cubes of acorn squash, butternut, buttercup or any other dense squash
1 large onion, chopped small and sauteed in one TBS butter until very soft, about 10-15 minutes but keep stirring
1 tsp fresh marjoram or 1/2 tsp dried
1 tsp fresh sage, chopped or 1/4 tsp dried
1 cup chicken broth or vegetable broth
5 TBS cubed up. chilled butter

Biscuits on top:
2 cups flour
2.5 tsp baking powder
5 TBS butter, chilled and in small cubes
3/4 cup whole milk
3/4 cup shredded sharp cheddar cheese
1 tsp salt
1/2 tsp salt
1/2 tsp ground pepper


Steam the potatoes, carrots, sweet potatoes until almost tender and set aside in a large bowl.
Add the sauteed onions.
Add the herbs, dried or fresh and stir.
Spread the vegetable mixture in an 9X13 inch casserole dish or an 8X8 inch one.
Take the little cubes of butter and drop all over the mixture, burying them a little.
Pour the chicken or veg. broth all over the mixture. Place in a preheated 350 degree oven and bake for 30 minutes.
While it is cooking or make it before and store in fridge-
the biscuits

Combine chilled butter and flour until it is crumbly. Add in the rest of all biscuit ingredients and stir until fully combined.
After pot pie has baked for 30 minutes, place dollops of the biscuit dough all over the top . Bake an additional 25 minutes or so or until biscuits start turning golden brown. I believe this dish is best when it has set overnight and eaten as leftovers but suit yourself. It is fantastic either way!

Did you know?: At Whole Foods if you purchase a case of anything you get 10 percent
off! My friend Melissa, also with 4 kids, told me we can do this with the 365 Spaghetti Sauce (12 jars), Apple sauce
(12 jars), 365 ceral bars., etc.
If you are not sure if you can get a discount, just ask someone at the store.


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