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Ingredients
Pot Pie Filling
- 1 medium onion, diced
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced potatoes
- 2 cups frozen fixed vegetables
- 6 cups water
- 4 vegetarian chicken bouillon cubes
- 1 Tablespoon McKay’s Chicken Seasoning
- 1 Tablespoon parsley
- 1 cup Soy Curls
- 1 cup non-dairy milk
- 1/3 cup cornstarch or arrowroot powder
Biscuit Topping
- 2 cups white wheat flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 rounded Tablespoon Rumford baking powder
- 1 1/4 cups non-dairy milk
- 1 Tablespoon lemon juice
Ingredients
Pot Pie Filling
Biscuit Topping
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Instructions
- For Stew: Prepare veggies and cook in water until almost cooked.
- Add frozen veggies, seasonings and Soy Curls, and continue to cook until tender.
- Mix the milk and corn starch or arrowroot together and stir into the cooked veggies.
- Cover and reduce heat to very low while making the biscuits.
- Stir lemon juice into milk and let set to curdle.
- Mix dry ingredients together well.
- Stir the milk into the dry ingredients and stir together until just moistened.
- Drop on the top of the stew by spoonfuls until the top of the stew is covered with the dough.
- Cover pan and continue to simmer until biscuits are cooked; approximately 10 minutes.
- Serve hot.
Recipe Notes
A word of caution: Most bouillon cubes contain quite a bit of salt, so this recipe can be overly salty.
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