Chickenless Pot Pie with Biscuit Topping
May 21, 2014
"The only thing missing in this dish is the chicken, and you will never miss it! My meat-eating husband loves this, and often asks me to make it. You can add different vegetables than the ones listed, and you can use all purpose flour for the biscuits if you'd like."
- BISCUIT TOPPING
- Serving Size: 1 (333.3 g)
- Calories 303.6
- Total Fat - 2.4 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 1286.8 mg
- Total Carbohydrate - 61 g
- Dietary Fiber - 11.3 g
- Sugars - 4.5 g
- Protein - 14.8 g
- Calcium - 132.2 mg
- Iron - 4.4 mg
- Vitamin C - 14.9 mg
- Thiamin - 1.1 mg
Preheat oven to 400 degrees.
In a medium sized skillet, cook the diced potato over medium heat in a half cup of water until about half cooked.
Add chopped onions and cook together with the potato (adding more water if needed to keep the skillet from drying out) until onion is translucent.
Add frozen vegetables to the skillet and cook until thawed and warmed through. Add seasonings, nutritional yeast, and flour. Stir well to coat.
Add milk and stir until the mixture thickens.
Spread in small casserole dish and set aside.
To make the biscuit topping, mix the dry ingredients together in a small bowl with a fork, then add the milk and stir together just until mixed and no dry is showing.
Drop by large spoonfuls on top of vegetable mixture evenly (about 6 biscuits). Paint tops of biscuits with melted margarine.
Bake in the preheated oven for 20 minutes, or until biscuits are done.
Tips & Variations
No special items needed.