Biscuit Pot Pie

9/7/12 Boulder Canyon- Boulder, CO

  Today stayed cool all day.  It felt like fall.  The moment summer weather disappears, even if for a day, I get really excited about cold weather food.  Soups, casseroles, homemade breads, warm enticing comfort foods.  I went right to town on this earthy, vegetable packed, fall staple...

Biscuit Pot Pie

Biscuit Pot Pie

(serves 4-6)

for biscuit:

2 c. all purpose flour

3 tsp baking powder

1 tsp salt

6 tbsp vegetable shortening

3/4 c. water

for filling: 

2 yukon gold potatoes, peeled and sliced
1/2 c. sliced seitan*

1 c. vegetable broth

2 carrots, peeled and sliced

4 cloves garlic

1/4 c. cooked chick peas

1/4 c shelled edamame or peas

1/3 of a yellow onion, chopped

3 white button mushrooms, sliced

1-2 leaves of kale, remove vein & chop

1/4 c. water

1 tbsp miso

dash celery seed

1/4 tsp dried sage

2 1/2 tbsp nutritional yeast

2 tsp cornstarch

1 tsp smoked paprika

Preheat oven to 400º.  In a 9x13" casserole dish, layer potatoes on the bottom and pour vegetable broth on top.  Bake 15 min.

Remove from oven and layer over potatoes: carrots, seitan, garlic, chick peas, edamame, onion, mushroom, and kale

in a small bowl or measuring cup, mix together 1/4 c. water, miso, celery seed, sage, nutritional yeast, cornstarch,  and smoked paprika.  Pour over vegetables and bake another 15 min.

While that is baking...

in a bowl, mix the flour, baking powder, salt, shortening, and 3/4 c. of water.  knead and add more flour if necessary. roll out dough until it is about the size of the casserole dish.  

Lay the biscuit dough right on top of the veggies and bake until dough is golden brown.  10-15 min.

* I make the seitan myself in advance, slice it, and store it in the freezer.  I just take how many slices I need from the freezer, and defrost per meal.  A loaf of seitan lasts over a month in the freezer.  I use Robin Robertson’s recipe from her book Vegan on the Cheap.   You should own that book.  It will change your life.

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