Spring Vegetable Pot Pie

Name: Spring Vegetable Pot Pie
Yield: Serves 6 to 8
Ingredients: 1 recipe, Fluffy Buttermilk-Biscuit Topping, regular or herb variation; 6 tablespoons, unsalted butter; 3 , medium leeks, white and light green parts only, halved lengthwise, sliced 1/4 inch thick, and rinsed well (see illustrations below); 1 , large carrot, peeled and cut into 1/2-inch pieces; , Salt; 1 pound, small Red Bliss potatoes, scrubbed and cut into 1/2-inch pieces; 3 , medium garlic cloves, minced or pressed through a garlic press; 1 pound, asparagus, trimmed and cut on the bias into 1/2-inch pieces (see illustration below); 1 cup, frozen peas; 7 tablespoons, all-purpose flour; 4 cups, low-sodium vegetable broth, plus up to 1/4 cup additional broth as needed when cooking the potatoes; 2 ounces, Parmesan cheese, grated fine (about 1 cup); 1 tablespoon, lemon juice, plus 1/2 teaspoon finely grated lemon zest; 4 teaspoons, chopped fresh tarragon leaves; , Ground black pepper

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Savory Pies & Tarts

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SERVES 6 to 8

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