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  • Rochelle Van Der Merwe

Chef Ro's Cooking Camp: Veggie Pot Pie

Updated: Feb 24

Come learn how to make a Veggie Pot Pie with biscuit topping in the latest installment of Chef Ro's Cooking Camp. Here are the amounts used in the video:


For the filling:

4 Tablespoons unsalted butter

2 cups diced potatoes (about 5 small gold potatoes were used here)

1 large onion, diced

2 large carrots, peeled and diced

4 cloves garlic, minced

1/2 cup all-purpose flour

2 1/2 cups vegetable stock

1 cup frozen peas

1 cup corn (frozen, canned, or fresh)

1/2 cup frozen spinach

2 Tablespoons chopped fresh herbs

Kosher salt and freshly ground black pepper, to taste


(If you are going to add celery, add about 2 large stalks, diced. If you want to sub out any of the vegetables used here, simply sub out the same amount of another similar vegetable. If you want to add additional veggies, you may want to consider reducing some of the amounts above to ensure there is enough sauce.)


For the biscuit topping:

1 1/2 cup all-purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon Kosher salt

1/4 teaspoon baking soda

4 Tablespoons unsalted butter, frozen

1 1/2 cups well-shaken buttermilk


I hope you enjoy this recipe as much as we did!




If you don't have a scoop for the dough, it may very well change a lot of your cooking for the better. They are perfect for cookies, muffins, cupcakes, and drop biscuits (like these). Here is a link to an inexpensive one that is well worth the space in the drawer!



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