Warm, comforting, savory and delicious. An easy pot pie that you can put together and serve in an hour. This recipe makes enough for 2 10-inch round pans and will serve 8 people. Half it for a smaller group!
- ⅓ cup olive oil
- 1 onion, diced
- 2 stalks celery, chopped
- 3 carrots peeled and diced
- 6 TBSP AP flour
- 3 cups veg or faux chicken broth
- ½ tsp sage
- ½ tsp thyme
- ½ tsp oregano
- 1 cup unsweetened non-dairy milk
- 1 bag (10-12 oz) frozen peas
- 1 bag (10-12 oz) frozen corn
- 1 container firm or extra firm tofu, drained and diced (can be done without)
- salt and pepper to taste
- 4 cups flour
- 2 tbsp baking powder
- 1 tsp salt
- 2 TBSP chives or dill (optional)
- 1 stick cold butter, diced
- 1.5+ cups non-dairy milk
Heat olive oil over medium heat. Add onion, celery, and carrots and sauté until carrots are slightly soft.
Add flour and gently fold vegetables in flour until it evens out. If this makes you nervous, you can remove the vegetables from the oil and set them aside, and then put them back after you make the roux.
Add broth and herbs, turn heat up slightly, and stir until it thickens.
Slowly add milk, whisking until it thickens, then turn down the heat to low and allow to simmer while you make the biscuits.
Preheat oven to 425* Make biscuits by combining dry ingredients and then cutting in the butter. Add milk slowly until dough forms. Press out dough on a floured surface to about ½ inch thick and cut 10-12 rounds.
Add 1/2 of the frozen veg and half of the thickened gravy into each of your baking pans. Fold gently. Top each with ½ of the biscuits.
Bake for 25-30 minutes until biscuits are your desired level of golden or your family wants food.