Gluten-Free Plant-Based Biscuit Pot Pie

Ingredients:

Pot Pie Filling

• ½ cup yellow onion, diced
• 1 tablespoon plant-based butter
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 pound russet potatoes (about 3 medium), diced
• 4 small carrots, sliced
• ¾ teaspoon salt
• ½ teaspoon pepper
• 2 cups frozen peas
• ⅓ cup cassava flour or other gluten-free flour
• 1 cup plant-based milk

Garlic-Rosemary Biscuit Topping

• 1 Cassavaberry All-Purpose Baking Mix
• ¼ cup cold plant-based butter
• 2 teaspoons dried minced garlic
• 2 teaspoons dried rosemary
• ¾ cup plant-based milk
• 2 teaspoons lemon juice

Instructions:

Make the Filling

1. In a small saucepan or skillet, heat the plant-based butter over medium-low heat. Add the diced onion and minced garlic. Sauté for 10–15 minutes, or until the onion is tender. 
2. In a large saucepan, add the vegetable broth, carrots, potatoes, salt, and pepper. Bring to a boil.
3. Reduce heat to medium-low. Cover and simmer for 15–20 minutes, or until the potatoes and carrots are tender.
4. Add the frozen peas and sautéed onions and garlic. Stir to combine.
5. Increase heat to medium-high and bring the mixture back to a boil.
6. While the filling heats, whisk the cassava flour and plant-based milk together in a small bowl until smooth.
7. Once the filling is boiling, slowly stir in the flour mixture. Continue stirring until the filling thickens.
8. Remove from heat and pour into a 9 × 13-inch baking pan.

Make the Biscuit Topping

1. Pour the plant-based milk into a measuring cup. Add the lemon juice and let rest for 5 minutes to create a plant-based buttermilk.
2. Pour the All-Purpose Baking Mix into a large bowl. 
3. Add the cold plant-based butter and cut it into the mix with a fork until the mixture resembles coarse crumbs.
4. Add the dried minced garlic and rosemary and stir to combine.
5. Pour in the plant-based buttermilk and stir until just combined.
6. Let the dough rest for 5 minutes.
7. Drop spoonfuls of biscuit dough evenly over the hot vegetable filling.
8. Bake at 400°F for 23–27 minutes, or until the biscuits are golden brown.
9. Let cool slightly before serving.
10. Cover Biscuit Pot Pie and store in refrigerator.

Frequently Asked Questions

Can I use different vegetables in this pot pie?
Absolutely! Feel free to swap in your favorite vegetables. Just be sure to cook any firm vegetables until tender before adding the biscuit topping.

Can I use a different plant-based milk?
Yes! Almond, soy, oat, or your favorite unsweetened plant-based milk can be used in both the filling and biscuit topping.

Can I make the biscuit topping with different herbs?
Absolutely! You can substitute your favorite dried herbs for the rosemary or leave the herbs out for a simple biscuit topping.