🍁
Savory Sweet Potato and Apple Pot Pie with Thyme Biscuit Crust
Discover a cozy fall comfort with our Sweet Potato and Apple Pot Pie topped with a thyme biscuit crust. Perfectly hearty for chilly evenings.
There's something undeniably comforting about the warmth and aroma of a pot pie fresh out of the oven on a crisp fall evening. Growing up, my family's kitchen was a hub of activity as the leaves turned golden, with the scent of seasonal ingredients filling the air. This Sweet Potato and Apple Pot Pie is a heartfelt nod to those cherished times, blending savory and sweet in a way that feels like a warm hug on a chilly day.
Inspired by the autumn harvest, this dish combines the earthy richness of sweet potatoes with the natural sweetness of apples, all encased in a buttery thyme biscuit crust. The addition of leeks and carrots adds both flavor and nutrition, creating a well-rounded dish that satisfies both the soul and the stomach. This recipe is not only a delicious tribute to fall's bounty but also a celebration of the cozy moments that define the season.
Recipe Overview
🥗 Vegetarian
Prep Time
30 mins
Cook Time
45 mins
Total Time
75 mins
Servings
6
Calories
420 kcal
per serving
Cuisine
Mediterranean
Discover a cozy fall comfort with our Sweet Potato and Apple Pot Pie topped with a thyme biscuit crust. Perfectly hearty for chilly evenings.
Ingredients
- • sweet potatoes: 2 large, peeled and diced
- • apples: 2 medium, cored and diced
- • leeks: 2, sliced
- • carrots: 2, peeled and diced
- • olive oil: 2 tablespoons
- • vegetable broth: 2 cups
- • flour: 2 tablespoons
- • butter: 1/4 cup, cold and cubed
- • baking powder: 1 tablespoon
- • salt: 1 teaspoon
- • fresh thyme: 1 tablespoon, chopped
- • milk: 1/2 cup
- • all-purpose flour: 1 1/2 cups
Instructions
- 1 Preheat your oven to 375°F (190°C). This allows the pot pie to bake evenly and develop a golden crust, essential for that perfect cozy texture.
- 2 In a large skillet, heat olive oil over medium heat. Add the leeks and carrots, sautéing until they begin to soften, about 5 minutes. This step helps to release the natural sweetness of the vegetables.
- 3 Stir in the sweet potatoes and apples, cooking for another 5 minutes. Sprinkle with flour and stir to coat, ensuring the flour absorbs the oil, which will help thicken the filling.
- 4 Pour in the vegetable broth, bringing the mixture to a simmer. Cook for about 10 minutes until the sweet potatoes are tender. Season with salt and fresh thyme, stirring well.
- 5 In a mixing bowl, combine flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 6 Add milk to the flour mixture, stirring just until combined. The dough should be slightly sticky but manageable.
- 7 Roll out the dough on a floured surface to about 1/2 inch thickness. Lay it gently over the filling in the skillet, trimming any excess.
- 8 Transfer the skillet to the preheated oven and bake for 25-30 minutes until the biscuit crust is golden brown. Allow the pie to rest for a few minutes before serving.
Serving Suggestions
- • This pot pie is a versatile dish that stands beautifully on its own, but pairing it with a simple arugula salad tossed in a light lemon vinaigrette can add a refreshing contrast. For a more indulgent experience, serve it alongside a creamy parsnip soup that echoes the warmth of the pie. A glass of crisp cider or a gently oaked Chardonnay complements the sweet and savory notes perfectly. For presentation, consider garnishing each serving with a sprig of fresh thyme to enhance the visual appeal and aroma. The vibrant colors of the filling peeking through the golden crust make for a stunning autumnal centerpiece on your dining table.
Storage Tips
To store leftovers, allow the pot pie to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. For longer storage, you can freeze individual portions wrapped tightly in plastic wrap and aluminum foil for up to 2 months. To reheat, thaw overnight in the refrigerator if frozen, then warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. To maintain the crust's crispness, avoid microwaving, as this can make the biscuit topping soggy.
Ratings & Reviews
0.0
Based on 0 ratings
