I can’t help it. I just love comfort food. I’ve tried Amy’s Non-Dairy Pot Pies in the freezer section of my grocer and they’re pretty damn good. But after the holidays, I found my fridge full of some basic food ingredients and decided to experiment with my crock pot. Well, after a couple of attempts, this recipe wound up baking in the oven instead which turned out to be a godsend as I was able to brown the top with the broiler – something I would not have achieved in the crock pot. So here’s what you’ll need:
FILLING:
1 1/2 cup of chopped tatties
1 cup carrots
1 cup celery
1 cup onions
1/2 cup canned peas
1 cup veggie broth
Preheat the oven to 400 and then go ahead and prep / combine all ingredients above in a medium sized casserole dish. The make the gravy below and add that too.
GRAVY:
1/2 cup flower
1/4 cup canola oil
1 1/4 cups of water
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon salt
Measure the ingredients for the gravy above carefully – it’ll be runny when you are finished but will thicken with heat. Bake the well-mixed gravy and filling in the casserole dish with lid on for about 45 minutes or until gravy is bubbly and thick.
TOPPING:
Non-dairy baking mix (Southern Glory Biscuit Mix)
Non-dairy butter substitute (Earth Balance)
Non-dairy milk (Almond Milk)
1 teaspoon of cider vinegar (I used apple cider vinegar because that’s all I had; it was fine.)
Make the biscuits according to the recipe. Depending on the biscuit mix you choose, you may have to let the dough thicken for about 25 minutes. This is where the vinegar does its job, leavening the dough-ball and making it springy.
Once your dough is ready to go, take gob fulls and roll out into small blobs with your hands. Place the dough lightly on the surface of the filling until it’s almost covered (but not totally) with biscuit dough. You should see some of the gravy through little open areas. Put back into oven (this time with lid off) and bake for about 22 minutes at 375. The turn your broiler on high for 3 minutes and brown the top.
Let sit for about 5 minutes to cool and serve.
