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Biscuit Pot Pie

November 20, 2018

 

 

 

 

 

BISCUIT POT PIE

 

BISCUIT POT PIE 

 

FULL RECIPE VIDEO HERE

 

INGREDIENTS: 

Vegan

 

YIELD:

5-6 

 

MEASUREMENTS:

1 Tube Biscuits

1/2 cup Corn

1/2 cup Carrot chopped

1/2 cup Peas

1/4 of an Onion chopped

1 tbsp Extra Virgin Olive Oil

1 cup Vegetable Broth

1 cup Non-Dairy Milk

3 tbsps All-Purpose Flour

1/2 tsp Pink Himalayan Salt

1/2 tsp Ground Pepper

1 tsp Garlic Powder

1 tsp Onion Powder

1 1/2 tsp of Oregano

1 tbsp Nutritional Yeast

 

 

Instructions:

1. Preheat your oven to 350º F.

2. On parchment lined sheet pan place biscuits and baked half-way through to allow bottoms of biscuits to cook/brown.

3. In a large pot heat olive oil on a medium-high heat. Add in onions and cook until translucent.

4. Stir in flour and quickly whisk-in vegetable broth. Lower heat to prevent burning.

5. Whisk in non-dairy milk and seasonings. Stir-in your carrots, peas, and corn. Add mixture to glass baking dish.

6. Place half-baked biscuits on top of pie mixture. Cover with aluminum foil and allow to cook in oven for 20-25 minutes.

7. Remove aluminum foil and allow biscuits to get golden-brown and crispy before removing from oven.

8. Serve warm in a bowl.

 

 

 

RECIPE NOTES:

  • This can be easily prepared the night before an event; prepare the wet mixture ahead of time and leave biscuits for the day of baking.

  • Dish stores well in freezer if separate from biscuit dough.

 

 

 

 

 

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