Hello dear friends! I can’t even begin to tell you how excited I am to be back and posting on here regularly. I’ve missed ya’ll these past few months. I’ve been writing on here for almost a year now and it’s almost become a form of therapy for me. I get so excited to create things in my kitchen and then type my little heart to share the goodness with you all. (I also get excited to share pictures of Charlie because I think he’s pretty darn cute, I hope that’s okay).
Well today is one of those days that I am dying to share a recipe with you. Last night I asked Josh what he wanted for dinner and he said homemade chicken pot pie. I just kind of laughed inside. I’ve never made a chicken pot pie. They weren’t exactly a food that I loved growing up so I never really had any interest in cooking one for myself. I also knew I didn’t have any chicken or puff pastry for said pot pie.
So I politely shot his idea down and went on watching Dance Moms (no judgement please, not on this blog).
Today as I peered into the fridge I saw an overflowing drawer of vegetables begging to be used. Rather than throwing them together into a salad, or adding them in some combination to quinoa yet again, I decided to appease my wonderful husband and make him a “pot pie” of sorts.
I really wanted to create lots of layers of flavors. I wanted a healthy meal, but one that tasted like it had been simmering on the stove all day long. I’m not going to lie, there were quite a few dirty dishes with this one folks. And it wasn’t exactly a quick meal. But it turned out 100% delicious and totally worth it.
The soup is really tasty alone, and is wonderful by itself. But I thought I would take it over the top and make some tasty biscuits too.
These cheesy puppies totally make this dish. They are full of flavor and just melt into the soup in the best possible way. I baked them on top of the soup in pot pie fashion. You could also bake them separate and just dip them in the soup if you prefer.
I love how many veggies this meal packed in one bowl. Just looking at these pictures makes me want more right now!
Minestrone and garlic asiago biscuits
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Ingredients (6-8 servings)
For the minestrone
- 2 T olive oil
- 1/4 yellow onion, chopped
- 3 leeks (just the white part) cleaned and finely sliced
- 4 cloves garlic, minced
- 1 c mushrooms, sliced
- 1 large sweet potato, peeled and chopped
- 1 t basil
- 1/2 t oregano
- 1/4 t red pepper flakes
- 1 t sea salt
- 1 t dried parsley flakes
- 2 carrots, chopped
- 2 celery hearts, chopped
- 3 c. kale
- 1 14 oz can diced tomatoes
- 1 14 oz can Great Northern beans
- 1 32 oz container vegetable broth
- asiago rind (optional, but recommended)
For the biscuits
- 2 c. flour (I used Ultragrain)
- 1 T baking powder
- 1/2 t baking soda
- 1/2 t sea salt
- 1/4 t cracked black pepper
- 1/2 t. + 1/2 t. garlic powder divided
- 6 T. unsalted butter, cold, cut into cubes
- 3/4 c. milk
- 3/4 c. shredded asiago cheese
- 1 t dried parsley
- 1 T. butter, melted
For the minestrone
Preheat oven to 400 degrees
Spread chopped sweet potatoes onto a baking sheet, drizzle with 1 t olive oil
Roast 15 minutes, stirring half way through
Remove from oven and set aside
Heat olive oil in a large dutch oven over medium-high heat (preferably one that is oven-safe)
Add chopped onion and leeks, saute 3-5 minutes until onions are translucent
Add garlic, saute 1 minute
Add mushrooms, saute 3-4 minutes stirring often until mushrooms are cooked through
Add carrots and celery, cook 2-3 minutes
Add cooked sweet potatoes, beans, tomatoes, kale and spices
Cook 1-2 minutes until kale is slightly wilted
Add broth and asiago rind
Cover pot, turn heat up to high and simmer 20 minutes
Heat oven to 375 degrees
Sift flour, baking powder, baking soda, salt, pepper, and 1/2 t garlic powder together in a medium bowl
Cut in cold butter with a pastry cutter, or pulse together with a food processor until butter is coated with flour mixture
Stir in milk until a ball of dough forms
Gently stir in cheese, do not over mix
Form dough into a ball
Roll out onto a floured surface into a disc 3/4 inch thick
Cut biscuits out
Remove cheese rind from the soup
Place biscuits on top of the soup gently
Put the dutch oven into the oven
Bake 20-25 minutes until biscuits are lightly golden
Remove from oven
Combine 1 T melted butter, 1/2 t garlic powder, 1 t parsley in a small bowl
Brush butter mixture on top of baked biscuits
Let sit 5 minutes
Serve and enjoy!