What a crazy week this has been so far! Mostly due to thefact that I’ve waited until the last minute to make an overly elaborate costumefor Halloween (as usual), but also because it seems like a million other thingshave come up. As to be expected, when it came time to make dinner tonight Irealized that I never made it to the store. I stood in front of my recipegraveyard, aka the fridge, and wondered what on Earth I could make. I noticed the biscuits first, which gave me the idea fora pot pie. I knew I had potatoes, onions, and veggie broth, so I scroungedaround to see what else I could find. I found a bag of rotting carrots in aforgotten corner of my crisper drawer – gross – so those were out, but I didhave yams, so I picked those up. Next I found some leftover cream I had fromthe corn chowder I made a few days ago, and the peas popped out at me as soonas I opened the freezer. I picked up some dried thyme, salt and pepper, and alittle bit of flour, and I was good to go!
Not only was this recipe delicious, but I was able to usea lot of ingredients that otherwise would have gone bad, which is always aplus!
Getting Started
This recipe is essentially an extra thick soup, so I madeit in a similar fashion. Start by chopping up all the veggies and getting yourother ingredients ready. Once everything is prepared, sauté the onion andcelery in a little olive oil over medium heat (use a large soup pot). 
While theonions and celery are cooking, mix the flour with a little water or vegetablebroth until smooth and runny enough to add to the pot; set aside. When theonions are translucent, add the potatoes, yams, peas, broth, cream, and four mixture.Boil hard for 7 min, add the thyme, salt, and pepper, then simmer for another12, or until the mixture is thick and the potatoes are tender. Easy enough,right?
Now, this next part can be done in two ways. You caneither transfer the soup mixture to a baking dish, cover the top with pre-madebiscuits, and bake for 12-14 min at 350 degrees (or according to package directions), or you canbake the biscuits on their own while the soup mixture is cooking, then add itto each individual bowl. I did both, because I wanted Dustin to be able to takethis for left overs, and I knew the biscuits would get soggy if left overnight.Both ways work equally as well, so I’ll leave that part up to you. Either way,you get to open your can of biscuit dough (if you go with the pre-made stuff)with a satisfying POP on the counter…always my favorite part!
Wrapping it upTruth be told, although I made this with the intent tohave leftovers, I’m not entirely sure there are any leftovers to be had. I wentback for seconds and Dustin went back for thirds, which rarely happens.Although a little rich to make on a regular basis, this is definitely a keeper.The yams were a nice change from my typical carrots and are perfect for fall,and the thyme complimented everything nicely. I can’t wait to make this again asthe weather turns colder.
Ingredients
1 onionOlive oil for sautéing (1-2Tbs)1 celery stalk, cut into bitesize pieces3 russet potatoes, cut into bitesize pieces (leaving the skin on is optional)1 yam, cut into bit size pieces(leaving the skin on is optional)1 cup frozen peas4 cups veggie broth (low sodiumif you can find it)1 cup cream6 Tbs flour1 tsp dried thyme2 tsp coarse salt1 tsp pepper1 16oz can buttermilk biscuits
Servings: 6-8
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