½cupyellow oniondiced into ¼-inch pieces, about ½ small onion
¾cupcelerysliced very thin, about 2 ribs
¾cupcarrotsdiced into ¼-inch pieces, about 2 large carrots
3tablespoonsall-purpose flour
1cupvegetable stock
1cupmilk
1teaspoonItalian seasoning
½teaspoongranulated garlic
½teaspoonkosher saltadjust to taste
½teaspoonblack pepper
⅛teaspooncelery seed
4cupscooked vegetables (Leftovers work great here, as long as they aren't too soft. Tender-crisp is perfect.)or 18-24 ounces frozen vegetables
Topping Ingredients
1cupall-purpose flour
1¼teaspoonsbaking powder
½teaspoonkosher salt
2teaspoonssugar
3tablespoonsCOLD buttergrated
½cupmilkplus more, ONLY as needed
1tablespoonbuttermelted, for brushing on top after baking
Instructions
To Make the Filling
Preheat oven to 425°F. Grease a deep pie plate or 10-inch casserole dish with butter and set aside. In a large skillet, over medium-high heat, melt the butter.
Add the onions, celery, and carrots and cook until tender, about 3 minutes. Stir in flour. Add the vegetable stock and whisk to combine. Add the milk, Italian seasoning, garlic, salt, pepper, and celery seed. Whisk again to combine.
Reduce heat and simmer over medium-low heat until thickened, about 5 minutes. Taste and adjust salt, as needed. Add the vegetables. Stir to mix throughout. Pour the mixture into the prepared pie plate and set aside.
To Make the Topping
In a mixing bowl, whisk together the flour, baking powder, salt, and sugar. Grate the butter and dump it into the bowl with the dry ingredients. Use a fork to mix in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
Gradually stir in the milk--DON'T dump it in all at once! Add just enough milk until the dough pulls away from the side of the bowl. It should still look somewhat dry and be a bit sticky.
Scoop the dough over the filling (the medium scoop in this set is perfect for this). Bake for 14-18 minutes, until the topping is golden brown and the filling is bubbling. Cool for at least 10 minutes before serving.
Notes
Any combination of vegetables and chicken can be used in this recipe. You'll need a total of 3 cups of add-ins for this filling (e.g. 1 cup chicken + 2 cups vegetables, 3 cups vegetables without meat, etc.).Leftover cooked vegetables may be substituted for the frozen vegetables in this recipe. This is one of my favorite ways to use up leftover meats or vegetables in the fridge!