Savory Mushroom and Tofu Biscuit Pot Pie
Indulge in the heartwarming delight of this Savory Mushroom and Tofu Biscuit Pot Pie, a plant-based twist on the classic comfort food. This dish features a flaky, golden biscuit crust that beautifully contrasts the rich and creamy filling. Packed with an irresistible combination of sautéed mixed mushrooms and crumbled tofu, this pie is infused with aromatic garlic and fragrant herbs, making it a savory delight for everyone at the table. Perfect for gatherings, potlucks, or a cozy dinner at home, this hearty pot pie ensures that no one will miss the turkey. Serve it warm and watch as your guests savor every mouthful, enjoying a satisfying meal that’s both comforting and delicious.
N/A
Servings
300
Calories
15
Ingredients
Ingredients
all-purpose flour
4 cups (for biscuit dough and thickening filling)
baking powder
1 tablespoon (for biscuit dough)
kosher salt
4 1/2 teaspoons (for seasoning and biscuit dough)
cold unsalted butter
1 cup (cut into pieces for biscuit dough)
whole milk
1 cup (for biscuit dough and brushing)
extra-virgin olive oil
3 tablespoons (for sautéing filling and drizzling)
garlic heads
2 heads (roasted)
large onions
4 (chopped)
black pepper
2 teaspoons (for seasoning)
mixed mushrooms
2 1/2 lbs (cleaned and sliced)
tofu
2 lbs (crumbled, drained)
soy sauce
2 tablespoons (for flavoring)
dried sage
1 tablespoon (for seasoning)
dried thyme
2 teaspoons (for seasoning)
vegetable or mushroom stock
3 cups (for thickening filling)
Instructions
1
1. Preheat your oven to 400°F (200°C) for roasting the garlic.
2
2. Cut off the top 1/4-inch of each head of garlic, drizzle with a little olive oil, and sprinkle with a pinch of salt. Wrap each head tightly in aluminum foil and place in the oven. Roast for 45 minutes, until the cloves are tender. Once done, allow them to cool slightly, then squeeze the roasted garlic cloves from their skins and set aside.
3
3. For the biscuit dough, in a large mixing bowl, whisk together the all-purpose flour, baking powder, and 1 teaspoon of kosher salt until well blended. Cut in the cold unsalted butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Add the milk gradually and gently knead until a dough forms. Wrap the dough in plastic wrap and refrigerate while you prepare the filling.
4
4. In a 12-inch heavy skillet, heat 3 tablespoons of extra-virgin olive oil over medium-high heat until shimmering. Add the chopped onions, 2 1/2 teaspoons of kosher salt, and 1 teaspoon of black pepper. Sauté the mixture until the onions are golden brown, about 15 minutes.
5
5. While the onions are cooking, clean and slice the mixed mushrooms. Add the sliced mushrooms to the skillet, along with the crumbled tofu, soy sauce, dried sage, dried thyme, and the reserved roasted garlic cloves. Cook, stirring occasionally, for about 15 minutes, or until the liquid released from the mushrooms has evaporated.
6
6. In a small bowl, whisk together 3 tablespoons of all-purpose flour with the vegetable or mushroom stock until smooth. Pour this mixture into the skillet with the mushroom and tofu filling. Bring the contents to a boil and cook for an additional 10 minutes, stirring frequently, until the liquid thickens slightly. Transfer the filling to a 3-quart baking dish.
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7. Line a clean work surface with plastic wrap and place the chilled biscuit dough on top. Cover with another layer of plastic wrap and roll the dough out into a rectangle that is about 1 inch larger on all sides than your baking dish. The dough should be about 1 inch thick.
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8. Using the plastic wrap for guidance, carefully lift and place the rolled dough over the filling. Cut 6 steam vents in the dough to allow steam to escape, and brush the top with the additional 2 tablespoons of milk for a beautiful golden color when baked.
9
9. Bake the pot pie in the preheated oven for approximately 30 minutes, or until the biscuit crust is golden brown and the filling is bubbling. Remove the pot pie from the oven and allow it to cool for 10 minutes before serving to let the flavors meld.
Nutrition Information
13g
Fat
33g
Carbs
11g
Protein
3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Mushroom and Tofu Biscuit Pot Pie?
It is a hearty plant-based comfort dish featuring a filling of sautéed mixed mushrooms, crumbled tofu, and roasted garlic topped with a flaky, homemade biscuit crust.
How many calories are in one serving of this pot pie?
Each serving contains approximately 300 calories.
Is this recipe high in protein?
Yes, it provides 11 grams of protein per serving, largely from the tofu and mushrooms.
What is the fat and carbohydrate content?
Each serving has 13 grams of fat and 33 grams of carbohydrates.
How do I prepare the garlic for this recipe?
Roast two heads of garlic at 400°F for 45 minutes by cutting off the tops, drizzling with oil, and wrapping them in foil.
How much tofu is needed?
The recipe requires 2 lbs of crumbled and drained tofu.
What type of mushrooms should be used?
The recipe calls for 2.5 lbs of cleaned and sliced mixed mushrooms.
How long should I sauté the onions?
Sauté the chopped onions for approximately 15 minutes until they are golden brown.
What are the ingredients for the biscuit dough?
The dough consists of 4 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of kosher salt, 1 cup of cold unsalted butter, and 1 cup of milk.
Should the biscuit dough be chilled?
Yes, the dough should be wrapped in plastic and refrigerated while you prepare the filling to keep the butter cold.
How do I thicken the pot pie filling?
Whisk 3 tablespoons of flour with 3 cups of vegetable or mushroom stock, then pour it into the skillet and boil for 10 minutes until thickened.
What temperature should the oven be for baking the pie?
The oven should be set to 400°F (200°C).
How thick should the biscuit crust be?
The dough should be rolled out to a thickness of about 1 inch.
How do I ensure the crust is golden brown?
Brush the top of the dough with 2 tablespoons of milk before baking.
How long does the pot pie bake?
It takes approximately 30 minutes for the crust to turn golden brown and the filling to bubble.
Should I let the pie rest after baking?
Yes, let it cool for 10 minutes before serving to allow the flavors to meld.
What seasonings are used in the filling?
The filling is seasoned with soy sauce, dried sage, dried thyme, black pepper, and kosher salt.
What size baking dish is needed?
A 3-quart baking dish is used to house the filling and crust.
Is there fiber in this recipe?
Yes, there are 3 grams of fiber per serving.
How many onions are required?
The recipe uses 4 large onions.
How much butter is used in the biscuits?
One cup of cold unsalted butter, cut into pieces, is required.
Why do I need to cut steam vents in the dough?
Cutting 6 steam vents allows steam to escape while baking, preventing the crust from becoming too soggy.
Can I use mushroom stock instead of vegetable stock?
Yes, either vegetable or mushroom stock can be used to thicken the filling.
How much soy sauce is added?
The recipe calls for 2 tablespoons of soy sauce for flavoring.
How much sage and thyme are needed?
Use 1 tablespoon of dried sage and 2 teaspoons of dried thyme.
Is olive oil used in this recipe?
Yes, 3 tablespoons of extra-virgin olive oil are used for sautéing and drizzling.
What is the total count of ingredients?
There are 15 distinct ingredients in this recipe.
Can the pot pie be served at gatherings?
Yes, it is described as perfect for gatherings, potlucks, or cozy dinners at home.
What kind of milk is used for the dough?
The recipe specifies 1 cup of whole milk.
How much black pepper is used?
The recipe uses 2 teaspoons of black pepper for seasoning.