Drop Biscuit Pot Pie
This gluten free Drop biscuit pot pie makes a great dinner option with a savory veggie filling and simple drop biscuit topping.
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.
Notes
The biscuit portion of this recipe is adapted from the NYT Cooking recipe found here. This is easily made vegan by using plant butter and plant milk. If you have buttermilk I would sub it in for the regular milk and omit the lemon juice, but it works just as fine with the cheat to acidify milk with lemon juice to get the same acid-base reaction when cooking.
Feel free to use any vegetables you might like better or whatever you have on hand. If you don’t have the Trader Joe’s Chicken'-less seasoning. You can sub in its ingredients: 1/2 tsp turmeric, 1/2 tsp onion powder, and 1/2 tsp garlic powder.