As a kid, I loved chicken pot pie. I don't remember my mom ever making it from scratch (sorry, Mom), but I remember getting those cute frozen ones from the grocery store. YUM! Comfort food in a box.
Don't get my wrong -- when I'm desperate for a veggie pot pie, I will turn to Amy's brand and get one. But there are times when I feel like I should be making my own. So this recipe was born.
This recipe is a little different: I took elements of my Beer Braised Onions and Beer Broth Stuffing with Mushroom Gravy to bring you a hybrid pot pie. Another thing that's different is the shell; nope, it's not traditional pie dough. Look, ain't nobody got time for that. This recipe's biscuit topping is delicious, but at least a third of the work. It's like a savory crumble.
I think this recipe is a crowd-pleaser. Kids and adults can enjoy it and forget that it's pretty good for you too -- without skimping on flavor.
PS -- It's IMPOSSIBLE to take an attractive photo of a pot pie scoop. I know that many people do it, but not me. Trust me, it tastes better than it looks ;-)
Beer Broth Veggie Pot Pie
1 batch of Beer Braised Onions, or chopped onions
a few tablespoons of extra virgin olive oil
3-4 cups of veggies, chopped small
2 T. Worcestershire sauce (be sure that it's vegan!)
1 tsp. parsley
1 1/2 tsp. sage
1 1/2 tsp. thyme
1/2 tsp. marjoram
1 tsp. sea salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
1 T. flour
8 oz. beer
For the Biscuit Topping
Lightly adapted from The Minimalist Baker
2 c. whole wheat pastry flour
1 T. baking powder, aluminum-free
1/2 tsp. baking soda
3/4 tsp. sea salt
4 T. organic non-hydrogenated shortening, or vegan butter (frozen)
1 c. almond milk (cold)
1 T. lemon juice, fresh-squeezed
In a large skillet, cook the onions on medium heat, either the Beer Braised way, or simply saute them in some olive oil until they are translucent and soft.
While you're waiting for your onions to cook, measure out the dry ingredients for the topping (flour, baking soda, baking powder, and salt) and place them into the food processor. This will save time later. You can also use a Pyrex container to measure out your almond milk and lemon juice (but place it back in the fridge).
Also, take this cooking time to measure out four tablespoons of organic shortening or butter. Place them on a plate and into the freezer. This will make your job easier in the long run. Now everything is ready for your topping!
Preheat the oven to 450°F.
When your onions are done, remove them from the pan. Add in your tablespoon of olive oil and add your cups of veggies -- I used frozen peas, chopped carrots, chopped mushrooms, and frozen spinach. Add any others that you'd like! Cook these on medium high heat.
Once they are thawed and cooked, add in your beer, onions, Worcestershire sauce, and spices (parsley, sage, thyme, marjoram, salt, and pepper). Taste it and see how you like it. Add some hot sauce or your own flair to this dish!
Allow the mixture to cook down and for the beer to evaporate (partially). Add in your flour and it should thicken up. If it does not come to a gravy consistency, grab a cup and mix one tablespoon of starch (cornstarch, arrowroot, etc.) and a tablespoon of water together. Make sure there are no lumps and add it to the pan. This should add a thickness to your pie filling. You want it to be gravy-like in its consistency.
When it's gravy-like, pour the mixture into a greased pie pan. Now, we finish the biscuit topping.
Add the frozen shortening chunks into the food processor with the dry ingredients. Pulse until the mixture looks like a fine meal, almost sand-like. At this point, add the milk/lemon juice in and pulse a few times. When you take the lid off, it should be light and airy.
Spoon the biscuit mix on top of the veggies and gravy. You can pat it down with wet fingers to make it look nice and flat, or you can leave it cute and spiky for the rustic effect.
Put the pie pan on a baking tray and bake it for 15-20 minutes. My pie took closer to the full 20 minutes.
Scoop it out and enjoy this slice (or glop) or heaven. Enjoy!