Vegetable Pot Pie With Biscuits

Combine flour baking powder and next 3 ingredients through black pepper in a large bowl stirring with a whisk. Just cook the vegetable pot pie filling in a skillet on the stove top then transfer to a casserole dish top with your biscuits and bake as usual. Scoop into bowls and serve with a biscuit nestled on top.

Olivia Luz

Bake according to directions in oven or toaster oven. Marinate cubed tofu in 2 1 2 cups of vegetable broth and 2 tbsp soy sauce for at least 1 hour. Brush the tops with melted butter. Bake pot pie in the preheated over until topping is golden brown 18 to 20 minutes. Place biscuits evenly on the surface of the vegetable pot pie in skillet or sauté pan.

Sautee the onion in a large pan for a few minutes then add all of the rest of the veggies and continue cooking on medium low for about 10 minutes more adding about 1 2 cup of water to the pan. Level with a knife. In a large skillet heat 1 tbsp vegan butter over medium heat. Place biscuit dough on a floured surface and roll out to about 1 inch thick. Assembling the veggie pot pie with biscuit topping start out by chopping all of the veggies into bite size pieces.

Make sure that filling is piping hot before you transfer it to the baking dish so that it doesn t slow down the biscuits from baking through. Prepare biscuits as per recipe roll our dough and use a cookie cutter or jar to cut out 12 biscuits about 1 2 to 3 4 thick pour stew into an 8 square casserole dish and top with 9 of the biscuit rounds you should have enough dough for 3 additional biscuits simply cook them separately. Do not cover filling completely with batter. These easy pot pie recipes are pure comfort food. While it s heating pour frozen potatoes carrots and green beans into a microwave safe container omit peas.

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Bake for about 45 50 mins until the biscuits are golden brown and the vegetable stew is hot and bubbling. Make them in an oven skillet or slow cooker you cant go wrong. Heat oil in a large skillet over medium high. Drop heaping tablespoons of batter onto vegetable filling. Cut out with 2 inch biscuit cutter or a 2 inch glass to make 8 biscuits.

Separate biscuits arrange on a baking sheet lined with parchment paper. Place the biscuit rounds on top of the vegetable mixture about an inch or so apart. To prepare biscuit topping combine biscuit mix with milk in a bowl. To make biscuit topping weigh or lightly spoon 5 ounces flour into dry measuring cups. Separate biscuits arrange on a baking sheet lined with parchment paper.

To make biscuit topping weigh or lightly spoon 5 ounces flour into dry measuring cups. Bake for about 45 50 mins until the biscuits are golden brown and the vegetable stew is hot and bubbling. Make sure that filling is piping hot before you transfer it to the baking dish so that it doesn t slow down the biscuits from baking through. Sautee the onion in a large pan for a few minutes then add all of the rest of the veggies and continue cooking on medium low for about 10 minutes more adding about 1 2 cup of water to the pan. Bake according to directions in oven or toaster oven.