This gluten free and vegan biscuit pot pie came to me by pure accident. I have some nights where I just cannot figure out what I want to make for dinner. I have a ton of delicious recipes and yet I still occasionally find myself saying “nothing sounds good”. It’s kind of like when you go into your closet in the morning and stare at rows and rows full of clothes and come out saying you have nothing to wear. Does that ever happen to any of you? Well sometimes that’s when the best recipes (or outfits) come together!
This “dinner slump” happened to me the other night where nothing really sounded good. I thought to myself there has to be something that sounds good even if it’s just one ingredient to help get my brain going. You know what popped in my head? Really, what always pops into my head and always sounds good…biscuits. Ever since I figured out the most amazing gluten free and vegan biscuits ever, that’s what I always want.
So I knew I was making biscuits and any time I make biscuits I think of mid-western comfort food. And what goes best with mid-western comfort food? My gluten free and vegan mushroom gravy of course! OK, at this point I’ve basically decided we were having biscuits and gravy for dinner. Which is always a winner in my mind, but I wanted to have a full meal with some protein and veggies.
My standard veggie combo for creamy comfort food is onion, carrots, celery, and garlic. Sauteing that combo makes the whole house smell delicious and really adds amazing flavor to any meal. As I was making all of these different components it finally clicked that my subconscious mind was trying to make a pot pie but with biscuits, biscuit pot pie. Pot pie is one of my FAVORITE meals so I was pretty excited about the path my brain (and stomach) had led me down.
Typically in a pot pie you have chicken, but I knew I wasn’t about to make chicken for this recipe so I grabbed the most neutral bean I could think of that takes on seasoning and flavor really well, navy beans. Season those with some salt, pepper, and paprika and add them to the mushroom gravy and vegetable mixture, and you have yourself a delicious gluten free and vegan biscuit pot pie filling. Top the biscuits with the pot pie filling and something wonderful happens.
My husband actually said that this meal tasted “magical”. Coming from him that is a pretty big deal and I had to agree. The vegetable mixture and the flavor from that mushroom gravy is so so good. My filling to biscuit ratio was actually a bit off so I ate just the filling the next day for lunch and it was delicious all by itself. What are some recipes you have come up with when you were having a “dinner slump”? I hope they turned out as magical as this gluten free and vegan biscuit pot pie did and I hope your family enjoys it has much as mine does!
- 1 cup brown rice flour
- 3/4 cup millet flour
- 1/2 cup arrowroot flour/starch
- 1 tsp xanthan gum
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 6 tablespoons vegan butter, cubed (we use "Earth Balance")
- 1 cup of dairy free milk of choice (we use "So Delicious Coconut Milk")
- 1 tablespoon apple cider vinegar
- 1 tbsp olive oil
- 1/2 cup chopped mushrooms
- 3 tbsp vegan butter (I use "Earth Balance vegan buttery sticks")
- 1/4 cup brown rice flour
- 1 cup dairy free milk (I use "So Delicious unsweetened Coconut Milk")
- 1 tsp paprika
- 1 tsp salt (I use "Lite Salt")
- 1/4 tsp pepper
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 2 cloves of garlic, minced
- 1 15 oz can navy beans, drained and rinsed
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- Preheat oven to 425°F.
- Put the cubed butter in a bowl and place in the freezer.
- Mix together the milk and apple cider vinegar and set to the side.
- Whisk together all dry ingredients in a large bowl until combined.
- Cut the butter into the flour mixture using a pastry blender or fork. You should have pea sized balls of butter throughout the flour.
- Add the milk and vinegar mixture to the dry ingredients and combine using a rubber spatula.
- Turn the dough out onto a floured surface (I use a little more brown rice flour for this) and roll into a square about 1 inch thick.
- Use a biscuit cutter or a round glass to cut out the biscuits.
- Place the biscuits on a baking sheet lined with parchment paper.
- Bake in the oven for 15 minutes or until they are lightly browned.
- While the Biscuits are in the oven, add 1 tbsp of olive oil to a small sauce pan and heat over medium-high heat.
- Add the chopped mushrooms to the pan and saute for about 5 minutes or until the mushrooms are soft.
- Lower the heat and add the butter stirring until melted.
- Add the flour and whisk until a paste is formed.
- Add the milk and whisk well to combine.
- Add the paprika, salt, and pepper.
- Simmer for about 10 minutes or until the gravy thickens.
- In a large pan, saute carrots and celery until soft (about 5-8 minutes).
- Add the garlic and saute for an additional minute.
- Add the navy beans to the pan and season with salt, pepper, and paprika.
- Add the mushroom gravy to the pan and stir to combine.
- Serve over the biscuits and enjoy!
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