Fridge cleanout pot pie

By Mary Berg

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Ingredients

3 tablespoons (45 g) unsalted butter
3 leeks, white and light green parts only, halved lengthwise and cut into 1/2-inch pieces
2 cloves garlic, minced
1 zucchini, quartered lengthwise and cut into 1/2-inch pieces
1 head broccoli, cut into small florets
Kosher salt
Freshly ground black pepper
1/4 cup flour (30 g)
2 cups (475 ml) vegetable broth
1/4 cup (60 ml) 35% cream
1 cup peas (150 g), fresh or frozen
2 handfuls baby spinach
1/4 cup (50 g) finely chopped chives
2 tablespoons (30 g) finely chopped parsley
1/2 lemon, zested and juiced
2 cooked chicken breasts, diced (optional)

Preheat the oven to 425°F (220°C).
Heat butter in a large cast iron skillet or oven-proof frying pan over medium heat. Add leeks and cook until softened, stirring occasionally, for about eight to ten minutes.
Add garlic, zucchini and broccoli to skillet and season with salt and pepper. Cook for two minutes.
Sprinkle flour in skillet with vegetables. Cook and stir for one minute. Pour in half the broth (1 cup) and bring to a simmer, stirring constantly. Cook until thickened. Add remaining broth and simmer for two minutes to thicken.
Stir in cream, peas, spinach, chives, parsley and chicken (if using chicken). Bring to a simmer and reduce heat to low, stirring occasionally while preparing the biscuits.
Stir lemon zest and juice into filling mixture. Season with additional salt and pepper, if needed. Remove from heat.

Whisk together flour, baking powder, garlic powder and salt in a large bowl. Cut in the butter using a pastry cutter or two knives until the mixture resembles coarse crumbs. Stir in feta and chives. Add in 3/4 cup of buttermilk. Stir to form ragged, wet dough, adding more buttermilk, if needed.
Using a large spoon, dollop six biscuits onto filling, and transfer skillet to the oven.
Bake until biscuits are golden brown, about 25 minutes. Let stand five minutes before serving.

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