DROP BISCUIT POT PIE
SERVES 4 PORTIONS
FOR THE FILLING
1 tbsp. (15 ml) sunflower oil
1 cup (140 g) diced white onion
1 cup (100 g) diced celery
2 carrots, diced
3 cups (270 g) sliced baby Bella mushrooms
1 cup (40 g) chopped kale or other hearty green
1 can (15 oz., or 425 g) white beans, including their liquid
2 tbsp. (20 g) unbleached all- purpose flour
1/2 tsp. dried sage
1/2 tsp. dried thyme
1/4 tsp. dried oregano
1/4 tsp. white pepper
1 cup (235 ml) vegetable broth
1/2 tsp. salt, or to taste
FOR THE DROP BISCUITS
3/4 cup (100 g) unbleached all- purpose flour
1/2 cup (65 g) whole wheat pastry flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. black pepper
1/3 cup (60 g) vegetable shortening or cold vegan butter
1/2 cup (120 ml) unsweetened non- dairy milk
NUTRITIONAL VALUES
Calories: 781kcal
Fat: 23.2g (6.3g S.Fat)
Carbs: 112.4g
Protein: 34.5g
Sugar: 8.1g
Sodium: 1007mg
METHOD
TO MAKE THE FILLING
In a large saucepan over medium heat, heat the oil. When the pan is hot, add the white onions, celery, and carrots. Sauté the onions for 5 to 7 minutes, or until they are translucent. Cook for 3 minutes after adding the mushrooms and kale to the pan.
Stir in the white beans and their liquid, flour, sage, thyme, oregano, and white pepper until evenly combined. Bring the vegetable broth to a simmer in the pan, then reduce the heat to medium-low. Simmer for 2 minutes, then season with salt to taste and set aside.
TO MAKE THE DROP BISCUITS
Preheat the oven to 425oF (220oC, or gas mark 7), and have ready a 6 x 10-inch (15 x 25 cm) or 8 x 8-inch (20 x 20 cm) baking dish.
Sift together the all-purpose flour, pastry flour, baking powder, salt, and black pepper in a large mixing bowl. To the dry mixture, add the vegetable shortening and cut it in with a fork or pastry cutter until it resembles small pebbles. Add the non-dairy milk to the bowl and stir until no dry spots remain.
Place scoops of drop biscuit dough in a single layer over the top of the filling in the baking dish. Bake the pot pie for 30 minutes, or until the biscuit tops are golden. Allow to cool for 5 to 10 minutes on a rack before serving.
Stir in the white beans and their liquid, flour, sage, thyme, oregano, and white pepper until evenly combined. Bring the vegetable broth to a simmer in the pan, then reduce the heat to medium-low. Simmer for 2 minutes, then season with salt to taste and set aside.
Sift together the all-purpose flour, pastry flour, baking powder, salt, and black pepper in a large mixing bowl. To the dry mixture, add the vegetable shortening and cut it in with a fork or pastry cutter until it resembles small pebbles. Add the non-dairy milk to the bowl and stir until no dry spots remain.
Place scoops of drop biscuit dough in a single layer over the top of the filling in the baking dish. Bake the pot pie for 30 minutes, or until the biscuit tops are golden. Allow to cool for 5 to 10 minutes on a rack before serving.
RECIPE NOTES
To serve a larger group, double the recipe to fit a larger baking dish, or quadruple it to fit two! Bake for 40 to 45 minutes for the larger size.
