Pot Pie with Biscuit Crust

I’d heard that you could make a pot pie with canned biscuit dough for the crust, and it was high time I tried this out for myself!

Pot pie was one of my favorite comfort foods when I was a kid. This recipe is loosely based on this one from Food Network. I tried to veganize and simplify it all at the same time, and things turned out deliciously!

• 1/4c margarine
• 1 pound tofu, cubed
• 4 carrots, diced
• salt and pepper, to taste
• 2t herbes de Provence

• 3/4c mushrooms, sliced (I used button, but you could try other sorts, too!)
• 4 scallions, chopped

• 1/3c flour

• 2c water or veggie broth (or half water or broth and half white wine)

• 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 400 degrees.

In a Dutch oven, melt the margarine and sautee the tofu, carrots, and spices until the carrots are a little soft, then add the mushrooms and scallions. Cook for a few minutes more, until the mushrooms get nice and soft.

Add the flour, turning the heat down to medium, 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 20 minutes or until the top is nice and brown.

Let it settle for about 5 minutes before serving.

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