So tonight was one of those “let’s make one of those basic meals that everyone should know how to make” nights, which means: pot pie. Well, it’s actually not a pie, it’s stewed vegetables with dumplings… but let’s not mince words. Chicken-less pot pie, I think, fits it better.
1 cup chopped potatoes
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onions
1 cup frozen peas
1 cup chopped bell peppers
1 tbsp olive oil
2 tbsp butter (I used Earth Balance vegan buttery spread)
1 cup vegetable broth
1/4 cup flour
Bisquick (cut the recipe for biscuits in half and use your non-dairy milk of choice)
First, throw the olive oil and butter in the pan over medium high heat and wait until the butter melts. Then toss in the veggies and sautee for a few minutes while you make the Bisquick biscuit mix.
Once the onions are translucent, add the vegetable broth and the flour and stir. Bring it to a boil. Once the liquid is boiling, add the peas, stir, and then drop the dumplings on top. Before you drop in the dumplings it should look something like this:
Once you’ve dropped in the dumplings, cover the pot, turn the heat down to medium low, and let everything cook for about 30 – 45 minutes. Basically you want the sauce to thicken and the dumplings to firm up a bit; it’s a very forgiving recipe time-wise so if you feel it’s not done, keep cooking it, and if you feel it’s done, eat it.