Veggie Pot Pie with Potato Biscuit Crust

I thought it would be fun to participate in Kicthen Play's Progressive Party this month and recreate Versatile Kitchen's Vegan Potato Pot Pie.  Kitchen Play is hosting a fun contest where you can recreate one of that month's party entries, blog about it, and be entered in a drawing.  Normally I pass on these type of things but when I saw her recipe, I decided, contest or not, I wanted to make those pot pies!

One of Wes' favorite meals is chicken pot pie.  However, I'm making an attempt to minimize our consumption of meat as of late, so I was excited to find a pot pie without meat, vegan even.  Since we're still in the beginning stages, I haven't jumped on the vegan train full boar just yet.  We still consume quite a bit of dairy and have chicken or fish at least once a week.  We're definitely making strides though.

I was a little skeptical when I started this recipe that it would lack flavor.  I wanted so badly to revert to my tried and true chicken pot pie recipe but I pushed on and I'm so glad I didn't deviate...that much.  I am a new fan of potato biscuits!  I cannot wait to try to recreate these for breakfast one morning.  Plus, no butter?!  Amazing.  Who knew that was even possible?!

The only modification I'd make for next time, and yes there will be a next time, would be to amp up the vegetable content and overall quantities of filling.  I know I used larger ramekins than Champa did but she got 8-10 and I barely managed to get 6 - and 2 of those were child-sized. 

Just one last interesting tidbit or food for thought, if you will.  Did you know one medium potato (skin on) provides nearly 1/2 of your daily Vitamin C requirement?  Plus it's only 110 calories! 

Veggie Pot Pies w/Potato Biscuit Crust
adapted from:  Versatile Vegetarian Kitchen

For the filling:

2 T. olive oil
1/3 cup diced red onion
2 medium carrots, peeled and diced
1 garlic clove, minced
3 medium red potatoes (with skin), diced into 1-inch pieces
1/2 cup frozen peas
1 small white potato, peeled, boiled, and mashed to get 1/2 cup mashed potato (you'll need another 2/3 cup for the biscuit topping)
1 tsp oregano
1 tsp basil
1 T. butter
2 cups vegetable broth
salt and pepper to taste

For the biscuit:

1 cup plus 1 T. all-purpose flour
1/2 cup 50/50 blend flour, or more all-purpose
4 tsp sugar
4 tsp baking powder
1/2 tsp salt
2/3 cup mashed white potato
4 T. olive oil
2-6 T. almond milk, as needed to make the dough


For the filling:  Heat oil in a pan.  When hot, add garlic and red onions.  Sprinkle with a pinch of salt and cook until the onions are translucent, about 4-5 minutes.  Add carrots, potatoes, and peas.  Add remaining ingredients (spices, butter, and stock) and stir to combine.  Cover and cook on medium until the potatoes are soft but not mushy, about 10-15 minutes.

When the vegetables are done, remove a few tablespoons to mix into the 2/3 cup mashed potatoes.  Pour the mashed potatoes back into the vegetable mixture.  This acts as the thickener instead of the traditional flour roux mixture.  Bring to a gentle simmer and add more stock if necessary to achieve a gravy-like consistency.

Pour into 1 or 2 cup ramekins, filling 3/4 of the full.

For the biscuits:  Preheat the oven to 400.  In a medium bowl, add all of the biscuit ingredients, except for the milk.  Using a pastry blender, mix until the potato is well incorporated.  Add milk, 1 tablespoon at a time, until it makes a soft dough.  Roll it out on a lightly floured surface to about 1/2" thick.  Cut to fit the shape of your ramekins.

Top the ramekins with the dough and place on a cookie sheet.  Bake for 15-20 minutes until the biscuit is golden brown.