This gluten free drop biscuit pot pie makes a great dinner option with a savory veggie filling and simple drop biscuit topping.
Drop biscuit pot pie tastes like my childhood, so I knew I needed a vegetarian and gluten free version in my life! If you’re new around here, I love trying to recreate flavors from my past into foods I can eat and enjoy. The portion of the recipe to make the biscuits comes from NYT Cooking, and I’m obsessed. So, let’s talk about some of the flavors I used to make a pot pie where you won’t miss the chicken.
Ingredient Breakdown
If you have a Trader Joe’s around you, I highly recommend their Chicken-less Seasoning. This blend is made of:
- salt
- onion powder
- garlic powder
- turmeric
- celery seed
- ginger
- black pepper
This seasoning smells like a packet of chicken ramen, and it does give a nice flavor to dishes. A pre-blended spice is a shortcut, but you can also make your own spice blend too.
Another way to bring in the flavors of chicken without the meat would be to use Better that Bouillon’s No Chicken Base in place of vegetable broth. These broth concentrates are great to keep in the back of your fridge to use, and they really bring the umami flavor that vegetarian dishes can be lacking. Learn more about utilizing umami in vegetarian cooking in this post about making vegetarian stroganoff.
Cooking with wine adds a really nice depth of flavor that will make your home cooked food taste restaurant quality. The alcohol cooks off, but if someone doesn’t consume any alcohol, you can skip this ingredient. Any wine will work, so you don’t need to spend a ton of money. Save the good stuff for drinking! I usually get a cheap bottle to keep around for cooking, or I’ll use any leftovers from a previous night.
Drop Biscuit Pot Pie
Ingredients
For the Filling-
- 1 medium onion
- 4 ribs celery
- 2 medium carrots
- 3 cloves garlic
- 8 oz. mushrooms
- 1½ cups vegetable broth
- 1 tsp basil
- 1 tsp thyme
- 1 tsp chicken-less seasoning
- 1 bay leaf
- ¼ cup white wine
- 1 tbsp flour
For the biscuits-
- 250 g flour
- 5 g baking soda
- 2 g baking powder
- 3 g salt
- 1 stick butter frozen
- ¾ cup milk
- 1½ tsp lemon juice
Instructions
To make the filling-
- Finely dice the onion, celery, and carrot so they are about equal sized pieces.
- To an oven-safe pan, add the onion, celery, and carrot with 1 tbsp of neutral oil and cook until the onion is translucent.
- Mince the garlic and add to the pan. Cook until fragrant.
- Remove the stems from the mushrooms and cut the caps into thin slices. Add to the pan and cook until the mushrooms have shrunk and released their liquid.
- Add the broth as well as the parley, basil, thyme, chicken-less seasoning, and bay leaf. Add the white wine and bring to a simmer.
- Add the 1 tbsp of flour and whisk to remove chunks. Stir until the flour is Incorporated and cook until the mixture begins to thicken.
- Once the mixture is thickened, remove from heat.
To make the Biscuits-
- Preheat the oven to 400°F.
- Weigh out the dry ingredients and mix to combine.
- Mix the milk and lemon juice and set aside.
- In a food processor, add the dry ingredients. Cut the butter into 1-inch cubes and slowly drop in the butter while puling the food processor. When the butter is incorporated, add the milk and pulse.
- When the dough is combined, scoop out the dough into about 6 even pieces and drop them on top of the pot pie mixture.
- Melt the rest of the butter and brush on top of the biscuits.
- Bake for about 15 minutes or until golden brown.