Veggie Pot Pie

I didn't eat a lot of Chicken Pot Pies growing up, mainly because it was something that seemed very strange to me. In fact I don't even think I knew what a Chicken Pot Pie was until I was in high school when I saw it in the frozen dinner isle.

For some reason I had this hankering for something warm and comforting like a Chicken Pot Pie, but instead a Veggie Pot Pie with Whole Wheat Biscuits.

I got this recipe from some blog and I executed the dish almost exactly like the recipe.

What you need:

Biscuits:

2 Cups of Whole Wheat Flour

Apple Sauce (2 packages or 1 whole red apple pureed)

2 tsp of baking powder

pinch of salt

Veggie Pot Pie:

2 1/2 cups of frozen veggies

1 Cup of Vegetable Broth

1 Cup of non-dairy milk

2 TBS of Corn Starch
2 TBS of Nutritional Yeast

Salt and Pepper

Dried Thyme (I used Herbs de Provence which I prefer)

Onion Powder

Garlic Powder

What to do: 

Biscuits

Mix all dry ingredients, then slowly add the apple sauce. Work the though to a consistency you can work with, add water if necessary. The consistency should not be runny like cake batter, but also not still like pizza dough.

Arrange on a non-stick pan. I use a Silpat and I highly recommend buying one of these. They are amazing. They are a little pricey but nothing sticks to them, you never have to grease it and it is really easy to clean.

Pop the biscuits into a 400 degree oven for about 15 minutes.

The Pot Pie:

Dissolve the cornstarch in a little bit of water or broth then add into a pot where you are heating up the 1 cup of vegetable broth. This is better than whisking in the cornstarch because you will get lumps.

Add the rest of the ingredients. The liquid will thicken to a gravy. Cook until all the veggies are warm, and sauce is as thick as you want. Taste as you cook.

To serve, place a biscuit in a bowl and spoon the pot pie filling over the biscuit.

What I liked about this dish:

The pot pie filling

Doesn't require any chopping of veggies

Cooking time is not very long

What I did not like:

The biscuits. I think it is impossible to make biscuits without using butter. The biscuits were ok with the filling.

This dish felt more like a vegetable dumpling rather than a pot pie because there is no flaky crust. I think the filling would be good with brown rice or some other toasted bread to sop up the gravy. I will make the filling again but this time I will add mushrooms, onions and more broccoli. 

To get the chicken flavor without actually using meat, you can use chicken stock or chicken bouillon. 

This dish is great for cold days and for people who don't want to feel guilty about eating a pot pie. Guilt sucks.