Glue and Glitter » pot pie http://www.glueandglitter.com/main Eat! Drink! Craft! Wed, 08 Feb 2012 12:00:04 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Recipe Remix: Bisciuit Pot Pie http://www.glueandglitter.com/main/2011/10/12/recipe-remix-bisciuit-pot-pie/ http://www.glueandglitter.com/main/2011/10/12/recipe-remix-bisciuit-pot-pie/#comments Wed, 12 Oct 2011 08:30:21 +0000 Becky Striepe http://www.glueandglitter.com/main/?p=5785

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. [...]]]> vegan mofo 2011Pot Pie with Biscuit Crust

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):

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]]> http://www.glueandglitter.com/main/2011/10/12/recipe-remix-bisciuit-pot-pie/feed/ 2 Pot Pie with Biscuit Crust http://www.glueandglitter.com/main/2009/11/23/pot-pie-with-biscuit-crust/ http://www.glueandglitter.com/main/2009/11/23/pot-pie-with-biscuit-crust/#comments Mon, 23 Nov 2009 15:00:50 +0000 Becky Striepe http://www.glueandglitter.com/main/?p=2667 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’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!

Biscuit Pot Pie

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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