Feta, thyme and olive oil bring this drop biscuit crust to the NEXT LEVEL while taking all the work and time out of making a pie crust. Stuffed with broccoli, white beans, carrots and potatoes, this is Sunday supper at its finest.

Almost vegan but then I saw the feta and couldn’t not do it but its easy to just leave out.


3T olive oil
1/4 onion, chopped
1 small carrot, chopped
1 celery stalk, chopped
1/4t thyme
1T flour
2c water w/ a bouillon cube or broth
1 yukon gold potato, cubed
1c broccoli, chopped
1/4t garlic powder
1/4t dry mustard – optional
1c white beans cooked – make your own here
1/2c frozen peas
2T chives – optional

2c flour
1T baking powder
1/2t salt
3/4c feta – optional
1/2t thyme
1/4t garlic powder
3/4c feta, crumbled
3/4c+2T milk of choice
1/3c olive oil


Preheat oven to 375°F. Saute onions, carrots, celery and thyme in olive oil with a little pinch of salt on med-high heat for 3-4 minutes. Sprinkle in flour and stir, cook for 1 minute. Pour in water/broth, stir then add the potatoes, broccoli, garlic powder and mustard powder. Stir to combine, reduce heat to medium, put a lid on it and cook for 20-30 minutes.

While its cooking, sift together flour, baking powder and salt, then add feta, thyme and garlic powder. Stir together then add milk and olive oil.

Stir white beans, peas and chives into the veggie mixture then spoon biscuit dough on top and spread a little with a knife. Bake for 20-22 minutes, until golden brown.


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