For 25 years, I thought I hated pie. Turns out, I hate pie crust. Crumbly top? Sure, I’m all about that. Graham cracker crust? Sure thing. But dry pie crust I’ve just never been able to get into. I would eat pumpkin or coconut cream pie and leave behind the bottom and edges (or pawn them off on the many, many people who for some reason think the crust is the best part).
I’ve made this recipe for pot pie several times either A. without crust or B. with crust for the sake of Josh and just suffered through it. It wasn’t until I saw this month’s Recipe Redux theme (pie!) that I realized it was time I share it. AND I figured it was also time for me to find a pie crust that I like so there’s no more compromise when I make pot pie. The answer was simple — biscuit crust. Rather than putting actual biscuits on top, I rolled out biscuit dough and laid it down like actual crust. You still get fluffy biscuit, but without sacrificing having crust on the bottom, too.
Fair warning, I was so excited about eating this, that I literally started choking. I was lucky Josh was there to help me or you definitely wouldn’t be reading this post and he’d probably never eat pot pie again. So, public service announcement to take your time and chew your food!
4 tbsp unsalted butter (vegan if desired), cold and cut into ½ inch cubes
1 c milk (I used unsweetened almond)
Preheat oven to 400 degrees F and prepare a 9 inch pie pan (preferably a deep one) with nonstick spray.
Mince the garlic and chop the onion, carrots, potatoes, and celery into bite sized pieces (peeling the carrots and potatoes, if desired). Trim the green beans and chop into bite sized pieces.
Heat a pan over medium heat. Spritz with nonstick spray or line the pan with a little water or broth. Add the onion and garlic, then a minute later add the carrots, potatoes, and celery.
Add 2 c of broth and the green beans. Bring to a boil.
Add the salt and pepper (to taste), 1 tsp rubbed sage, ½ tsp thyme, and ⅛ tsp marjoram. Reduce heat and simmer 10 minutes, until veggies are cooked to your desired level of doneness.
In a small bowl, mix the cornstarch, soy sauce, and ½ c milk. Slowly pour into the veggie mixture, stirring as you add it. Cook until the soy thickens.
Meanwhile, make the biscuits by whisking the flour, baking powder, baking soda, and salt. Add the cold butter and work into the flour with your hands, until the flour resembles wet sand.
Mix in the milk, ¼ c at a time, until the dough comes together. You may not need all of it.
Cut the dough in half. On a floured surface, roll the dough out until its slightly larger than your pie pan. Press the dough in the pan and prick all over with a fork.
Bake the bottom crust for 7 minutes then remove from the oven.
Pour the filling over the crust. Roll out the remaining dough and press down on top of the filling, using a fork to crimp the edges.
Bake an additional 15 minutes or until the crust browns slightly.
Let cool for a few minutes after baking before slicing into 8 pieces.
Some soy sauces have a great umami flavor and others taste like a cheap Chinese food buffet. I recommend Kikkoman low sodium soy sauce or using liquid aminos if you don’t have a soy sauce brand you like. Biscuit recipe adapted from Minimalist Baker.