Winter Vegetable and Biscuit Pot Pie

With Rutabaga, Kale, and Onion Hash

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

A note about serious food allergies

Pot pies seem like a lot of work, but we show you how to make this beautiful vegetarian one in just 45 minutes. It's overflowing with vitamin-packed veggies: carrots, rutabaga, celery, and kale, which are cooked in butter and accented with white wine and thyme. It's topped off with our favorite buttermilk biscuits to make an easy and tasty crust and a pot pie to warm you up.

In Your Box (serves 2)

  • 1 Yellow Onion
  • 3 oz. Carrot
  • 12 oz. Rutabaga
  • 1 Celery Stalk
  • 3 oz. Kale
  • 1 Garlic Clove
  • 2 Thyme Sprigs
  • Info
    0.9 oz. Butter
  • 1½ fl. oz. White Cooking Wine
  • Info
    1 Tbsp. Gluten-Free Minor's Vegetable Base
  • Info
    4 Biscuits

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Medium Oven-Safe Pan
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Peel and cut onion, carrot, and rutabaga into ½" dice. Cut celery into ½" dice. Stem and coarsely chop kale. Mince garlic. Stem thyme.

  • Step 2 - Cook the Vegetables

    Cook the Vegetables

    Heat medium oven-safe pan over medium heat. Melt butter in pan and add onions, carrots, rutabaga, and celery. Season with a pinch of salt and pepper. Cover and cook for 10 minutes, stirring occasionally. Add garlic and stir for another minute.

  • Step 3 - Continue Cooking the Vegetables

    Continue Cooking the Vegetables

    Turn heat to high, add white wine, and bring to a boil. Boil for 1 minute. Add vegetable base and 1 cup water, stirring to dissolve vegetable base. Bring back to boil, reduce heat to medium, cover, and simmer 10-12 more minutes until rutabaga is nearly fork-tender - it's the hardiest vegetable in the pan, and will take the longest to soften. If you don't have a cover, place a piece of foil over the pan.

  • Step 4 - Add the Kale and Thyme

    Add the Kale and Thyme

    Remove lid, stir in kale, increase heat to high, and bring back to boil, cooking until liquid has mostly reduced, about 3-5 more minutes. Stir in half of the thyme leaves and season to taste with salt and pepper. Taste before seasoning, as vegetable base contains sodium.

  • Step 5 - Add Biscuits and Plate Dish

    Add Biscuits and Plate Dish

    Place biscuits on top of the vegetable stew. Place pan in oven and bake until biscuits are browned, about 5-7 minutes. Sprinkle remaining thyme leaves on top. Remove from oven and serve immediately. If serving straight from the pan, be sure to cover the handle of the pot with a kitchen towel or oven mitt, as it will be very hot and your dinner guests may accidentally grab it.

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