❤️ biscuit pot pies ❤️

entree, mains, recipes

IMG_6451

these hearty individual pot pies warm up a cold, gloomy day!

servings: 4

biscuit topping:

  • 1c ap flour
  • 1/2T baking powder
  • pinch of salt
  • 1/4c vegan margarine, melted
  • 1/2c unsweetened plant milk
  • any desired mix-ins: chives, dairy free cheese, soy bacon bits, etc. i used a touch of vegan cheddar

pot pie filling:

  • 1/2 small onion, finely chopped
  • 1 garlic clove, minced
  • 1T olive oil or vegan butter
  • 2T ap flour
  • 1 vegan bouillion cube
  • 1c water
  • 1/4c unsweetened plant milk
  • salt and pepper to taste
  • veggies as desired: i used 1/4c frozen corn, 1/4c frozen peas, one small potato (finely chopped) and one medium carrot (finely chopped)

method:

  1. begin by chopping your veggies. heat a medium-large pot over medium heat and add the vegan butter/olive oil
  2. add the onion and garlic to the pot and cook until translucent and fragrant. season with salt and pepper at this time.
  3. add the flour, stirring constantly for about two minutes to combine and cook off the flour
  4. add the bouillion cube, water, and unsweetened plant milk. whisk to combine and bring to a boil
  5. once boiling, add your veggies. return the mixture to a boil, cover, and reduce to a simmer. simmer for about 10 minutes
  6. in the meantime, begin making the biscuits. pre-heat the oven to 400F.
  7. combine the dry ingredients (including any desired mix-ins) and mix until well-incorporated.
  8. add the wet ingredients and stir to form a very loose, sticky dough. it should still stick to your hands a little. if you’re concerned it’s too wet, add flour a tablespoon at a time.
  9. check the pot pie mixture for seasoning – adjust as needed. if desired, stir in herbs at this time. i used 1/4t each of parsley and thyme. remove from heat.
  10. place the ramekins on a lined baking sheet. this will make transferring the ramekins to and from the oven a breeze, while catching any overflow that may occur while cooking.
  11. divide the pot pie filling between ramekins – i used four six-ounce ramekins.
  12. divide the biscuit batter between ramekins, being careful to stretch the dough enough so it rests on the edges of the ramekin rather than fully submerging itself in the liquid.
  13. bake for about twenty minutes, or until the tops of the biscuits are slightly browned.
  14. allow to cool somewhat before transferring to a plate – be careful!

notes:

to up the protein content, feel free to bulk up the pot pie mixture with vegan chicken, cooked white beans or chickpeas, or anything you’d like!

this can also be made in a casserole dish! double the recipe to make enough for a standard 9×13″ baking pan. the baking time will remain the same, so long as you divide the biscuit dough into eight biscuits.

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