Fridge Cleanout Pot Pie Image

Fridge Cleanout Pot Pie

Mary's Kitchen Crush - "Delicious Drop-In"

Prep Time
Cook Time



  • 3 tablespoons (45g) 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
  • ¼ cup flour (30g)
  • 2 cups (475ml) vegetable broth
  • ¼ cup (60ml) 35% cream
  • 1 cup peas (150g), fresh or frozen
  • 2 handfuls baby spinach
  • ¼ cup (50g) finely chopped chives
  • 2 tablespoons (30g) finely chopped parsley
  • 2 cooked chicken breasts, diced (optional)
  • ½ lemon, zested and juiced


  • 1½ cups (190g) flour
  • 2 teaspoons (10g) baking powder
  • ½ teaspoon (3g) garlic powder
  • ¼ teaspoon (1g) kosher salt
  • ½ cup (115g) cold unsalted butter, cubed
  • 1½ cups (225g) crumbled feta
  • 1/3 cup (65g) finely chopped chives
  • ¾ -1 cup (177-235ml) buttermilk



  1. Preheat the oven to 425F (220C).
  2. Heat butter in a large cast iron skillet or oven-proof frying pan over medium heat. Add leeks and cook, stirring occasionally, until softened, about 8 to 10 minutes.
  3. Add garlic, zucchini and broccoli to skillet and season with salt and pepper. Cook for 2 minutes.
  4. Sprinkle vegetables with flour. Cook and stir for one minute.
  5. Pour in half the broth and bring to a simmer, stirring constantly. Cook until thickened; add remaining broth and simmer for 2 minutes to thicken.
  6. Stir in cream, peas, spinach, chives, parsley and chicken, if using. Bring to a simmer and reduce heat to low, stirring occasionally while preparing the biscuits.
  7. Stir lemon zest and juice into filling mixture.
  8. Season with additional salt and pepper, if needed. Remove from heat.


  1. Whisk together flour, baking powder, garlic powder and salt in a large bowl.
  2. Cut in the butter using a pastry cutter or two knives until mixture resembles coarse crumbs.
  3. Stir in feta and chives. Add in ¾ cup of buttermilk. Stir to form a ragged, wet dough, adding more buttermilk, if needed.
  4. Using a large spoon, dollop six biscuits onto filling, and transfer skillet to the oven.
  5. Bake until biscuits are golden brown, about 25 to 30 minutes.
  6. Let stand 5 minutes before serving.