Winter Vegetable and Biscuit Pot Pie

With Rutabaga, Kale, and Onion Hash

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Vegetarian
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
  • Nutrition (per serving)

  • Calories
    723
  • Carbohydrates
    96g
  • Fat
    27g
  • Protein
    15g
  • Sodium
    1511mg
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Recipe Steps

You Will Need

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

    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
    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.

  • Step 3 - Continue Cooking the Vegetables
    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.

  • Step 4 - Add the Kale and Thyme
    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.

  • Step 5 - Add Biscuits and Plate Dish
    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.