I cannot make a pie to save my life. I am trying really hard to master the art of baking and I will get there, but for now I need to play within my boundaries and stick to easy bake biscuits and deconstructed pies. Enter Pot Pie Soup. You easily add chicken, lobster, clams, or crab to this dish is you are looking for a meaty meal.

QUICK NOTE- If you do not care much about presentation, and want to make things even easier, you can bake the biscuits separately, and cook the soup in stock pot a little longer instead of placing the soup in the oven to fully cook. I made my fancy version for the post, but I mostly bake the biscuits separate and just add them to the bowl, once I am done cooking the soup on the stove.

INGREDIENTS

  • 500ml unsweetened plant -based creamer.
  • 2 tbsp tapioca starch
  • 2 tbsp vegan butter
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 2 cups chopped carrot & Peas (thaw frozen vegetables to avoid adding water to the creamy base.)
  • 1 cup green beans, thawed if using frozen
  • 1 package of mushrooms washed and chopped
  • 2 cups chopped potatoes
  • 1 cup vegetable broth
  • 1tsp picked thyme
  • Salt
  • Ground pepper (optional)
  • 1 package of 8 count biscuits

EQUIPMENT

  • Measuring spoons
  • Measuring Cup
  • Large stock pot or Dutch oven
  • Deep Dish baking bowl
  • Knife
  • Cutting board

Cooking Directions

  • 1. Preheat oven on to 350F.
  • 2. Prepare a deep dish with butter and set aside.
  • 3. In a large Dutch oven, melt butter and sautĂ© onions and celery until translucent.
  • 4. Add potatoes and season with salt and pepper (optional) to taste.
  • 5. Add 1 cup stock, lower temperature to a simmer. cover and cook for 5 minutes to soften potatoes. If using fresh carrots add them in as well now. If using frozen carrots wait until potatoes have cooked for about 5 mins. Remember unless you are cooking your soup mix fully on the stove and not in the oven your vegetables will continue to cook in the over so you don’t want your root veggies to become mushy.
  • 6. Add carrots, peas, green beans, mushroom.
  • 7. combine tapioca starch with creamer and whisk until it is no longer lumpy. Add starchy creamer to the pot and bring to a simmer, stirring constantly. Continue stirring until mixture is nice and thick (about 2 minutes). Taste and season with additional salt and pepper if needed.
  • 8. Remove from heat and pour mixture into the buttered deep dish.
  • 9. Place biscuits on top of soup mix, and bake for 20-25 minutes until the biscuits are golden brown.
  • 10. Serve and enjoy!

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