What a crazy week this has been so far! Mostly due to the fact that I’ve waited until the last minute to make an overly elaborate costume for Halloween (as usual), but also because it seems like a million other things have come up. As to be expected, when it came time to make dinner tonight I realized that I never made it to the store. I stood in front of my recipe graveyard, aka the fridge, and wondered what on Earth I could make.
I noticed the biscuits first, which gave me the idea for a pot pie. I knew I had potatoes, onions, and veggie broth, so I scrounged around to see what else I could find. I found a bag of rotting carrots in a forgotten corner of my crisper drawer – gross – so those were out, but I did have yams, so I picked those up. Next I found some leftover cream I had from the corn chowder I made a few days ago, and the peas popped out at me as soon as I opened the freezer. I picked up some dried thyme, salt and pepper, and a little bit of flour, and I was good to go!
Not only was this recipe delicious, but I was able to use a lot of ingredients that otherwise would have gone bad, which is always a plus!
This recipe is essentially an extra thick soup, so I made it in a similar fashion. Start by chopping up all the veggies and getting your other ingredients ready. Once everything is prepared, sauté the onion and celery in a little olive oil over medium heat (use a large soup pot).
While the onions and celery are cooking, mix the flour with a little water or vegetable broth until smooth and runny enough to add to the pot; set aside. When the onions are translucent, add the potatoes, yams, peas, broth, cream, and four mixture. Boil hard for 7 min, add the thyme, salt, and pepper, then simmer for another 12, or until the mixture is thick and the potatoes are tender. Easy enough, right?
Now, this next part can be done in two ways. You can either transfer the soup mixture to a baking dish, cover the top with pre-made biscuits, and bake for 12-14 min at 350 degrees (or according to package directions), or you can bake the biscuits on their own while the soup mixture is cooking, then add it to each individual bowl. I did both, because I wanted Dustin to be able to take this for left overs, and I knew the biscuits would get soggy if left overnight. Both ways work equally as well, so I’ll leave that part up to you. Either way, you get to open your can of biscuit dough (if you go with the pre-made stuff) with a satisfying POP on the counter…always my favorite part!
Wrapping it up
Truth be told, although I made this with the intent to have leftovers, I’m not entirely sure there are any leftovers to be had. I went back for seconds and Dustin went back for thirds, which rarely happens. Although a little rich to make on a regular basis, this is definitely a keeper. The yams were a nice change from my typical carrots and are perfect for fall, and the thyme complimented everything nicely. I can’t wait to make this again as the weather turns colder.
Olive oil for sautéing (1-2Tbs)
1 celery stalk, cut into bite size pieces
3 russet potatoes, cut into bite size pieces (leaving the skin on is optional)
1 yam, cut into bit size pieces (leaving the skin on is optional)
1 cup frozen peas
4 cups veggie broth (low sodium if you can find it)
1 cup cream
6 Tbs flour
1 tsp dried thyme
2 tsp coarse salt
1 tsp pepper
1 16oz can buttermilk biscuits
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