Creamy Pot Pie Topped with Sage Biscuit
Published on December 23, 2016 | By Chef Gina |
- 1 tbsp Olive oil
- 2 Shallots, diced
- 1 Celery stalk, diced
- 1 Carrot, small dice
- 2 cloves Garlic, minced
- 1 tsp Poultry seasoning
- 1/4 cup Flour
- 2 cups Vegetable broth
- 1/4 cup Unsweetened plain nondairy milk
- 2 Bay leaves
- 1/2 cup Frozen corn
- 1/2 cup Frozen peas
- Salt and pepper, to taste
- Sage Biscuits
- 1 tbsp Lemon juice
- 1 cup Unsweetened plain almond milk
- 2 cups Spelt Flour (or AP flour)
- 1 tbsp Baking powder
- 1/2 tsp Baking soda
- 3/4 tsp Sea salt
- 4 tbsp Cold vegan butter
- 3 tbsp Fresh sage, roughly chopped (or 1 tsp dry)
- Melted vegan butter for topping
- Preheat oven to 425° F. Grease a 8" x 8" baking dish or 4 medium-sized ramekins.
- In a large saucepan over medium heat, add oil, shallots, and a pinch of salt. Stir and cook until shallots are soft.
- Add celery, carrots, garlic, and poultry seasoning and cook for 3-4 minutes.
- Add the flour and stir with a whisk, then slowly whisk in the broth. Let simmer until the carrots are a little tender.
- Add nondairy milk, bay leaves and stir. Simmer until the mixture is thickened. If necessary, add more flour (1 tbsp at a time) until desired thickness is achieved.
- Once the sauce thickens, add the frozen corn and peas and cook an additional 4-5 minutes. Taste and adjust seasonings.
- Discard the bay leaves and fill a 8×8 baking dish or divide the mixture evenly between ramekins. Top with Sage Biscuits and brush the tops with melted vegan butter.
- Set your baking dish or ramekins on a baking sheet and bake until the biscuits are golden brown and the filling is bubbly.
- Let cool for 5 minutes before serving.
- Sage Biscuits
Add the lemon juice to the nondairy milk to make "buttermilk" and set aside.
- In a large mixing bowl, whisk together dry ingredients.
- Add cold butter and use fingers or a pastry cutter to combine until dough resembles rough sand.
- Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. (Note: you may not need all of it). Stir until just slightly combined and sticky.
- Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently kneading 5-6 times. Don't over work the dough.
- Form into a 1-inch thick disc, handling as little as possible.
- Use a 1-inch thick dough cutter and push straight down through the dough, then slightly twist. Repeat. You should have around 7-8 biscuits.
- Brush the tops with melted vegan butter. Using two fingers, gently press a small divot in the center to help them rise evenly, and so the middle won’t form a dome.
- If baking biscuits on their own: Preheat oven to 450° F. and follow the rest of the biscuit directions. Bake for 10-15 minutes or until fluffy and slightly golden brown.