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Pot Pie

Prep Time:

35 Minutes

Cook Time:

45-50 Minutes

Level:

Adventurous

About the Recipe

Comfort food at its finest, this vegan, organic pot pie is crafted with our Biscuit & Baking Mix, creating a perfectly flaky crust that pairs beautifully with a hearty vegetable filling. Simple to prepare and made with wholesome ingredients, this pot pie brings warmth and satisfaction to every bite.

Ingredients

Pie Crust

  • 3 cups Biscuit & Baking Mix

  • 1/2 cup of vegan butter

  • 1 cup + 2 tablespoons (tbsp) of vegan milk


Filling:

  • 1 medium onion

  • 2 tablespoons olive oil

  • 4 cloves garlic minced

  • 1 bag frozen veg (about 3 cups)

  • 12 oz cubed tofu (½ cubes)

  • 2 cups veggie broth

  • 1 cup milk

  • 4 tablespoons of Biscuit & Baking Mix.

  • Salt and Pepper to taste Pepper to taste



Preparation

Step 1

Preheat oven to 375 °F


Step 2

Prepare the Pie Crust:

  1. In a medium bowl, combine the Biscuit & Baking Mix with the vegan butter.

  2. Use the back of a fork to mash the butter into the mix until the largest pieces are pea-sized.

  3. Add the vegan milk and mix gently until the dough starts to come together into a rough ball.

  4. Lightly knead the dough for 1–2 minutes, just until it forms a cohesive ball.

    * Pro Tip: Avoid over-kneading to keep the crust flaky.

  5. Cover the dough and set it aside while you prepare the filling.


Step 3

Prepare the Filling:

  1. Heat olive oil in a large skillet over medium heat. Add the onion and sauté for about 5 minutes, until softened.

  2. Stir in the garlic and cook for another minute.

    * If you like your tofu a bit crispier you can pan fry it for a few minutes with the garlic and onions.

  3. Add the frozen vegetables, vegan milk, and vegetable stock. Stir to combine and bring the mixture to a simmer.

  4. Once simmering, stir in the tofu. Return to a simmer and let it cook uncovered for 5 minutes.

  5. Sprinkle in 4 tablespoons of Biscuit & Baking Mix and stir well. Let it simmer for a few more minutes until the filling starts to thicken.

  6. Cover the skillet, remove it from the heat, and set the filling aside.


Step 4

Assemble the Pot Pie:

  1. Divide the dough into two portions:

*Make one portion about 10% larger than the other (this will be the bottom crust).

  1. Roll out the larger dough ball into a 15-inch circle. Carefully place it into a 9-inch pie pan, letting the edges hang over slightly.

  2. Roll out the smaller dough ball into an 11-inch circle for the top crust.

  3. Pour the prepared filling into the pie pan, spreading it out evenly.

  4. Place the smaller dough circle on top. Press the edges of the top and bottom crusts together and crimp them using your fingers or a fork to seal.

  5. Use a knife to cut four slits in the top crust to allow steam to escape during baking.


Step 5

Bake the Pot Pie:

  1. Loosely tent the pie with foil to prevent the crust from browning too quickly.

  2. Place in the center of the preheated oven (375 °F).

  3. Bake for 45 minutes, removing the foil for the last 10 minutes to allow the crust to become golden brown.

  4. Let the pot pie cool slightly before serving to allow the filling to set.




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