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Biscuit Pot Pie - Gluten Free & Vegan

Biscuit Pot Pie – Gluten Free & Vegan

  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40

Ingredients

Scale

For the Biscuits

  • 1 cup (140g) brown rice flour
  • 3/4 cup (100g) millet flour
  • 1/2 cup (60g) 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

For the Mushroom Gravy

  • 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

Remaining Ingredients

  • 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

Instructions

For the Biscuits

  1. Preheat oven to 425°F.
  2. Put the cubed butter in a bowl and place in the freezer.
  3. Mix together the milk and apple cider vinegar and set to the side.
  4. Whisk together all dry ingredients in a large bowl until combined. I recommend using a kitchen scale to measure out the flour for this recipe.
  5. Cut the butter into the flour mixture using a pastry blender or fork. You should have pea sized balls of butter throughout the flour.
  6. Add the milk and vinegar mixture to the dry ingredients and combine using a rubber spatula.
  7. 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.
  8. Use a biscuit cutter or a round glass to cut out the biscuits.
  9. Place the biscuits on a baking sheet lined with parchment paper.
  10. Bake in the oven for 15 minutes or until they are lightly browned.

For the Mushroom Gravy

  1. While the Biscuits are in the oven, add 1 tbsp of olive oil to a small sauce pan and heat over medium-high heat.
  2. Add the chopped mushrooms to the pan and saute for about 5 minutes or until the mushrooms are soft.
  3. Lower the heat and add the butter stirring until melted.
  4. Add the flour and whisk until a paste is formed.
  5. Add the milk and whisk well to combine.
  6. Add the paprika, salt, and pepper.
  7. Simmer for about 10 minutes or until the gravy thickens.

For the Remaining Ingredients

  1. In a large pan, saute carrots and celery until soft (about 5-8 minutes).
  2. Add the garlic and saute for an additional minute.
  3. Add the navy beans to the pan and season with salt, pepper, and paprika.
  4. Add the mushroom gravy to the pan and stir to combine.
  5. Serve over the biscuits and enjoy!


Nutrition

  • Serving Size: 4

Welcome!

I’m Morgan Campbell, mom of two beautiful kiddos, chocolate lover (dairy free of course!), and the creator behind Just What We Eat.  Just What We Eat is a food and lifestyle blog sharing allergy friendly recipes and resources to help you create a life that you love! more about Morgan

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