Meal Kit
Winter Vegetable and Biscuit Pot Pie
With Rutabaga, Kale, and Onion Hash
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat, Soy
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Vegetarian
Chef
Nigel Palmer
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)
- 12 oz. Rutabaga
- 1 Yellow Onion
- 3 oz. Carrot
- 3 oz. Kale
- 2 oz. Thyme Sprigs
- 1 Celery Stalk
- 1½ fl. oz. White Cooking Wine
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0.9 oz. Butter
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1 Tbsp. Gluten-Free Minor's Vegetable Base
- 1 Garlic Clove
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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.
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Nutrition (per serving) QOjxbZPw
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Calories720
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Carbohydrates98g
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Net Carbs91g
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Fat27g
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Protein14g
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Sodium1970mg
Recipe Steps
You Will Need
- Salt
- Pepper
- 1 Medium Oven-Safe Pan
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Peel and cut onion, carrot, and rutabaga into 1/2" dice. Cut celery into 1/2" dice. Stem and coarsely chop kale. Mince garlic. Stem thyme.
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2 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.
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3 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.
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4 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.
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5 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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