Pot pie can essentially be filled with whatever you want and I have seen it topped in a number of ways; sometimes with a pie crust or puff pastry but in this case I thought a nice fluffy biscuit would suit my pot pie the best.
Chayote is a green squash found in a lot of Mexican and Southern cooking and I notice it pretty readily available in regular grocery stores now. If you can't find it, try going to a Spanish market to see if they have them. If not, feel free to substitute with butternut squash.
Thick, hearty tomato based gravy simmered with potatoes, sweet pearl onions, green bell pepper, chayote, red beans and fresh parsley served with a flaky biscuit on top.
Creole Pot Pie
4 tbl extra virgin olive oil, divided
10 pearl onions, peeled and kept whole (or frozen)
1 carrot, medium dice
1 celery stalk, small dice
1 green bell pepper, medium dice
salt and pepper
1 chayote, peeled, medium dice
1 large yukon gold, unpeeled, medium dice
3 garlic cloves, minced
2 tbl creole seasoning
1/4 cup vegetable broth
2 heaping tbl ap flour
6oz tomato paste
2 cups soy creamer
2 tsp fresh chopped thyme leaves
1-15oz can dark red kidney beans, drained and rinsed
2 tbl fresh chopped parsley
In a large pot, saute 2 tbl of oil with the pearl onions, carrots, celery, green pepper and 1 tsp salt over medium heat until the onions start to brown, 10 minutes. Add the chayote, potato, garlic, 1/2 tsp pepper and creole seasoning and saute 10 minutes more. Add the vegetable broth 1 tbl at a time if moisture is needed.
Transfer the vegetables to a plate and add the remaining 2 tbl of oil to the pot. Add the flour and whisk into a thick paste over medium-low heat for 1 minute. Add the tomato paste and whisk for 30 seconds more. Slowly pour in the soy creamer, while whisking to create a smooth sauce. Raise the heat to medium and bring to a simmer until the gravy gets thick. Season with 1/2 tsp salt, 1/4 tsp pepper and thyme leaves. Simmer for 3-4 minutes then add the vegetables back in along with the beans and parsley. Bring to a simmer, cover and cook for 20 minutes over medium-low heat until the potatoes are tender and cooked through. Taste and season.
makes 2 large biscuits
2 cups ap flour, plus more for rolling
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/4 cup earth balance vegan butter, cold and cubed
1/4 cup vegetable shortening, cold and cubed
3/4 cup soy creamer
1/4 tsp cornstarch
2 tbl water
Preheat the oven to 350. Prepare a baking sheet.
Combine the flour, salt, baking powder and baking soda in a large bowl and stir to combine. Add the butter and shortening cubes and use a fork or your hands to mix into the dry ingredients until the butter is in small pea-sized pieces. Add the creamer and just barely mix into a ball.
Turn out onto a floured surface and gently roll out 1" thick. Cut out biscuits with a cookie cutter or a knife and place on the baking sheet.
Mix together the cornstarch and water. Brush the tops of the biscuits with the cornstarch slurry.
Bake for 20-25 minutes until golden brown and cooked through. Serve on top of a bowl of pot pie.
Alternatively, you could also pour the veg filling in a baking dish or individual oven safe bowls, put the biscuits on top and bake in the oven until the biscuits are done. Just reduce the final 20 minute cook on the vegetables to 10 minutes. It will finish in the oven with the biscuits.