Recipe Remix: Bisciuit Pot Pie

Pot Pie with Biscuit Crust

Ingredients

• 1/4c margarine
• 1 pound tofu, cubed
• 2t herbes de Provence
• 6c mustard greens, coarsely chopped (kale or collards would work, too!)
• 1/3c flour
• 1 1/2c water or veggie broth (or half water or broth and half white wine)
• 1c 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!)

Cooking Directions

1. 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.
2. Cover the pot, reduce the heat to medium, and let the greens wilt in there for 5 minutes.
3. 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.
4. 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.
5. Stick the pot pie in the oven, and bake for 15-20 minutes, or until the top is nice and brown.
6. 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!