Biscuit pot pie is a simple comfort food recipe that you can mix up to use whatever veggies are in season.
I mentioned on Facebook a while back that I was making biscuit pot pie, and a couple of folks asked for the recipe! It was a variation on my good old Pot Pie with Biscuit Crust, and I made some changes to feature the freaking gorgeous mustard greens we got from Vegetable Husband. I mean, really. These things were perfection. Here they are in the basket (that’s them on the far right):
Aren’t they lovely? All purples and greens! They were super spicy raw and mellowed out considerably on cooking. This recipe doesn’t call for any garlic or onions, because I wanted the bite from these greens to really shine. And it did!
Biscuit Pot Pie
- 1/4 cup vegan margarine
- 1 pound tofu, cubed
- 2 teaspoons herbes de Provence
- 6 cups mustard greens, coarsely chopped (kale or collards would work, too!)
- 1/3 cup all-purpose flour
- 1 1/2 cup water or veggie broth (or half water or broth and half white wine)
- 1 cup organic frozen peas and corn
- 1 tube of vegan biscuit dough (FACT: a lot of regular store brands of biscuit dough are vegan. Check the ingredients!)
- Preheat the oven to 375F.
- In a Dutch oven, melt the margarine over medium high heat and sautee the tofu with the herbes de Provence for 3 minutes, then add the greens and the broth, then add the peas and corn.
- Cover the pot, reduce the heat to medium, and let the greens wilt in there for 5 minutes.
- Add the flour, and stir the mixture for about a minute, then add the liquid. Let the mixture boil and thicken for a few minutes, then turn off the heat and set aside.
- You’ve got 2 options with this biscuit crust situation: either roll the dough out and cover the whole pie or cover with a layer of individual biscuits. I went the second route. If you want to roll out the dough, just make sure you poke a couple of holes in the middle of the crust to let steam out.
- Stick the pot pie in the oven, and bake for about 12-15 minutes, or until the top is nice and brown; the exact baking time will depend on what sort of biscuits you use.
- Let it settle for about 5 minutes before serving.
The beauty of this recipe is its versatility. You can really use any protein and veggies you like, so have fun with it!