Cheesy biscuit vegetable pot pie

Updated at: Thu, 12 Oct 2023 05:38:54 GMT

Step 1

Melt butter in large pot over medium heat Add flour, whisk to make roux. Cook roux 1 min, add broth, milk, mustard. Whisk to combine making sure no lumps, season w s&p. Bring to simmer, add potatoes. Simmer 15 min, string frequently or until thickened and potatoes are tender. Heat oil in large skillet over medium high heat. Add carrots and garlic—sauté 5min until garlic is golden brown. Add green beans sauté 5 min until soft. Season w s&p. When potatoes are tender and carrots & beans are cooked transfer to pot with potatoes and cream sauce. Add corn & poultry seasoning to filling. Stir to combine then simmer 2 min until thick. Taste & adjust seasonings. Pour pot pie filling into 9x9 inch baking dish. Set filling aside.

Step 2

Preheat oven 400 degrees To make cheesy biscuits, sift flour, baking powder, baking soda into large bowl. Stir in salt and nutritional yeast. In small bowl mix together milk and vinegar—set aside 1 min to thicken. Break butter up into small pieces & drop into flour mixture. Press & pinch butter into flour until evenly distributed and flour resembles sand. Add milk mixture to flour mixture, stir to combine. Once it becomes too difficult to stir, knead with hands for 1 min to form ball. Put dough on floured surface. Pat dough out, fold it over then roll the dough out until it’s 1/2 inches thick. Cut 9 or 10 small biscuits. Brush tops with oil and bake 15-20 min or until biscuits are golden brown and cooked through. Serve big scoops in individual bowls with fresh herbs if using.

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Makes leftovers