Veggie Pot Pie

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Step 1

Preheat oven to 425˚F (215˚C) Fahrenheit.
 For the Biscuits Place the vegan butter inside of a bowl and put into the freezer. Make vegan buttermilk by placing the apple cider vinegar into a 1 cup measuring cup and filling the rest of the measuring cup with the unsweetened non-dairy milk. Set aside for 10 minutes.

Step 2

In a large bowl, whisk together the dry ingredients.Take the butter out of the freezer and add it into the bowl. Using a pastry cutter, fork or hands, combine until a sand like texture.

Step 3

Add buttermilk mixture and stir together just until combined. Don't over mix. Dough will be sticky. Sprinkle flour onto a surface and roll the dough out. Sprinkle a touch more flour onto the top and roll the dough out until it's no longer sticky. DO NOT overwork the dough. Push dough out into a disc shape that is ¾ inch high.

Step 4

Use a biscuit cutter, to cut out biscuits. Then, place on a parchment lined baking sheet. Gently form the dough back out into a disc and and cut out the remaining biscuits. You will get approximately 8 biscuits. Brush the tops with vegan butter. Place on a parchment lined baking sheet and place in the fridge until ready.

Step 5

For the pot pie filling: In a large-sized (12-inch) skillet over medium-high heat, add the vegan butter and once melted, add the chopped onions and garlic, sautéing until translucent and fragrant, about 2 minutes. Add thyme springs, celery and carrots and sauté 3 minutes or until carrots are softened. Add wine. Stir, scraping the bottom of the pot, and cook for 1 ½ minutes or until wine is mostly evaporated.

Step 6

Add in the spices from garlic powder to celery seed to toast stirring frequently for about 1 minute then add flour and stir until combined for an additional 1 minute. Slowly add in the milk (whisking frequently), veggie stock and bouillon until the liquid becomes smooth and thickens. NOTE: whisking frequently prevents lumps and curdling of the flour and liquid.

Step 7

Add in the white beans and green peas, stirring until combined and reduce the heat to low so that everything simmers. Let it simmer for 2-3 minutes. Remove from heat. NOTE: Spoon into a baking proof dish if needed at this time.

Step 8

Remove the biscuits from the refrigerator and arrange them on top the filling. Brush the top of the biscuits with vegan milk or vegan butter for extra browning. Bake the dish for 18 to 20 minutes until bubbling hot and biscuits are thoroughly cooked through. Let rest 10 minutes before serving

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