Mushroom pot pie
there’s the easy way and then there’s the super easy way. this recipe is pretty flexible, so use whatever you have in the fridge. You can really adjust the thickness of the gravy however you like. You can add cornstarch before baking if the flour is not enough.
The Easy Way
Pot pie ingredients: 1/2 stick butter (or 4 tbs other fat), 4-6 tbs flour, 2 cups mushroom broth, up to 1/2 c milk, 1 small onion, 2 stalks celery, 1 large or 2 medium carrots, 1 container mushrooms, 2 medium summer squash, firm tofu or fake chicken (optional), 1 bay leaf, 2 pinches thyme, salt & pepper.
Prep: dice all vegetables to 1/4 in or 1/2 in thickness.
Biscuit topping; 2 cups flour, 1/2 tsp salt, 1/2 tsp dry dill (or whatever herbs you want to use), 2 tsp baking powder, 8 tbs butter (1 stick), up to 3/4 c milk. You can sub out butter – I used 1/4 c light sour cream and 4 tbs butter.
1. Heat oil or butter in tall pot. Add onions and cook until almost translucent.
2. Sprinkle in flour 1 tbs at a time and stir quickly after each addition. You’re looking for the flour to combine with the fat into relatively smooth paste (The longer you let this cook without it burning, the thicker your gravy will be, however, I can never wait that long.) When it turns a little bit yellow, add about 1/2 cup broth by the ladle-full and stir after each addition.
3. Add other vegetables and seasonings. Keep in mind your vegetables will release liquid as they cook, so you might not need as much as 2 cups of broth. Let cook uncovered but monitor liquid level. You’re looking for them to be about 90% cooked.
4. While vegetables cook, make biscuit topping. In a food processor, combine all ingredients but milk. Pulse until butter is mixed in. Add milk slowly and stop if biscuit stats to look too wet to handle easily. You can also do this by hand in a bowl with a fork. This can be made ahead of time.
5. When vegetables are ready, remove bay leaf, add tofu and milk if desired. Stir to combine and pour into 9 x 13 bake pan or casserole. Heat oven to 400 F.
6. Drop small spoonfuls of biscuit topping on top of the vegetable mixture. Remember to leave space for steam to escape. Spray with cooking oil or brush top with milk.
7. Bake for about 20 minutes, or until biscuits are slightly brown on top. Remove from oven and let sit 10 minutes before serving.
Ok and now the Super Easy Way, which I’m mostly leaving measurements out of, since it’s really up to you.
Pot pie ingredients: good quality condensed mushroom soup, 1 small onion, frozen vegetables, optional herbs – bay leaf, thyme.
Biscuit topping ingredients: good quality pre-made biscuits, phyllo dough sheets, or toast
Prep: Dice onion to 1/2 to 1/4 in thickness
1. Preheat oven to 350 F if using toast or according to directions on package. Heat a little bit of oil in pot. Add onions, cook until almost translucent.
2. Turn heat low, add frozen vegetables and soup. Pour into baking pan.
3. Place biscuits or phyllo dough on top of the vegetable mixture. If using toast, cut off crusts if desired and butter the top side, then place on top of vegetable mixture.
4. Bake until topping is cooked through. Remove from oven, sprinkle 1/2 tsp dill on top. Let sit 10 minutes before serving.
I love this recipe since you can use lots of different ingredients to create different kinds of pot pie, but you know it’ll always be hearty and filling. Plus, if you don’t love biscuits you are no friend of mine.
Some ideas: potato, kale and fake bacon; soy chorizo, tomato, corn, chilies, bell peppers and beans; stroganoff style cream sauce; winter root vegetables; sweet potatoes, corn and beans …
