creamy mushroom and sweet potato pot pie with chive biscuits

I've mentioned before (to my mom's horror) that my childhood memories of chicken pot pie mainly include removing them from the freezer, baking them for (what seemed like) forever, and then subsequently scorching my tongue and roof of my mouth on the pot pie.  The pot pies were your typical chicken, carrot, and pea filling with a puff pastry topping.  I don't remember ever having pot pie with a biscuit topping, but this winter I found myself seriously craving a biscuit-topped pot pie.  Who knew it was possible to crave something I've never had?  

I've been waiting for the perfect Sunday afternoon to satisfy my craving, which I envisioned being a cold and snowy day which would leave me hibernating on my couch, cuddled up with my blanket, and needing some home-cooked comfort food.  Unfortunately, the ideal comfort-food weather conditions haven't exactly happened this year so I decided to put aside my dreams of eating pot pie in my cozy clothes while it's snowing outside and just make this pot pie business happen.  

The inspiration for this pot pie actually comes from two different recipes from Joy the Baker.  She has one recipe for a creamy chicken pot pie and another for a caramelized mushroom pot pie and I took the creaminess from the chicken pot pie and all of the veggies from the mushroom version and created this pot pie love child.  My version is jam packed with veggies, but you could definitely add some shredded chicken if you'd like.  Just as I was hoping, my biscuit-topped pot pie craving was satisfied.

Mushroom and Sweet Potato Pot Pie with Chive Biscuits
adapted from Joy the Baker

for the biscuits:

1 1/2 cups all-purpose flour

1 cup whole-wheat flour

1 tbsp baking powder

1/4 tsp baking soda

1 tsp salt

2 tsp granulated sugar

1/2 tsp fresh cracked black pepper

1/4 cup chopped chives

3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small pieces

3/4 cup buttermilk

1 egg

for the vegetables:
2 tbsp olive oil
1 lb cremini mushrooms, sliced
1 yellow onion, diced
2 cloves garlic, minced
2 cups diced sweet potatoes (about 3 small sweet potatoes)
1 cup diced carrots
1 1/2 cups frozen peas
salt, to taste


for the filling:
4 tbsp unsalted butter
1/2 cup all-purpose flour
2 cups vegetable broth
1 1/2 cups whole milk
1 1/2 tsp dried thyme
1/8 tsp nutmeg
salt and pepper, to taste


Directions:


Preheat oven to 375 degrees F.  


First, make the biscuits.  In a large bowl, combine the flours, baking powder, baking soda, salt, sugar, pepper, and chives.  Add the butter to the dry ingredients, using your fingers to incorporate it into the flour.  Break up the butter and mix with flour until it is about pea sized.  In a small bowl, whisk together buttermilk and egg, then make a well in flour/butter mixture, and pour into well.  Using a fork mix until well combined.  


On a well-floured surface, knead the biscuit dough into a 1 1/2" thick disc, then using a biscuit cutter or a round glass, cut the biscuits.  Take extra dough and knead again, making rest of the dough into biscuits as well.  Put biscuits onto a baking sheet or plate and place in refrigerator while you make the filling.  


To cook the veggies: in a large pot (I used my dutch oven), heat olive oil.  Add mushrooms and cook for about 5 minutes over medium high heat.  Remove from pot and set aside.  Add onion and cook until translucent, about 5 minutes.  Add garlic, cook one more minute, and then add sweet potato and carrots.  Add more oil if you think it seems too dry.  Let cook about 10 minutes, stirring frequently.  


Meanwhile, make the cream sauce.  Add butter to a large skillet over medium heat.  Once melted, whisk in flour and mix until it forms a thick paste.  Turn heat to low, then slowly add in vegetable broth.  Once broth is incorporated, slowly add milk.  Let milk come to a light simmer, then turn off the heat.  Add nutmeg and thyme and season with salt and pepper.  


Once vegetables have cooked, add the frozen peas then combine with cream sauce.  Pour mixture into a 9x13 dish or similar sized casserole dish, then top with biscuits from the refrigerator.  Bake in preheated oven for 23-25 minutes, until the biscuits are golden.  Let cook for about 5 minutes before serving.  Enjoy!