Big Biscuit Mushroom And Tofu Pot Pie Recipe

Ingredients for Big Biscuit Mushroom And Tofu Pot Pie

• All Purpose Flour
• 2 teaspoons baking powder
• 2 1/2 teaspoons kosher salt
• Unsalted Butter
• Whole Milk
• Olive Oil
• 1 head garlic
• 1 large onion, chopped
• Black Pepper
• Mixed Mushrooms
• 8 ounces firm or extra-firm tofu, crumbled
• 2 tablespoons soy sauce
• Dried Sage
• Dried Thyme
• Vegetable Stock

How to Make Big Biscuit Mushroom And Tofu Pot Pie

1. **Roast the Garlic (45 minutes):** Preheat oven to 400°F (200°C). Cut off the top 1/4-inch of 1 head of garlic. Drizzle with 1 teaspoon olive oil and sprinkle with a pinch of salt. Wrap tightly in aluminum foil and roast for 45 minutes.
2. **Prepare the Garlic:** Once cool enough to handle, squeeze the roasted garlic cloves from their skins and set aside.
3. **Make the Biscuit Dough:** In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon kosher salt.
4. **Cut in the Butter:** Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
5. **Add the Milk:** Gradually add 3/4 cup milk, mixing until the dough just comes together. Do not overmix.
6. **Chill the Dough:** Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
7. **Sauté the Vegetables (15 minutes):** Heat 3 tablespoons olive oil in a large (12-inch) skillet over medium-high heat. Add 1 large onion, chopped, 2 1/2 teaspoons kosher salt, and 1 teaspoon black pepper. Sauté until golden brown, about 15 minutes.
8. **Cook the Mushrooms and Tofu (15 minutes):** Add 8 ounces cremini mushrooms, sliced; 8 ounces firm or extra-firm tofu, crumbled; 2 tablespoons soy sauce; 1 teaspoon dried sage; 1 teaspoon dried thyme; and the roasted garlic cloves to the skillet. Cook, stirring occasionally, until all liquid from the mushrooms has evaporated, about 15 minutes.
9. **Make the Creamy Sauce (10 minutes):** In a small bowl, whisk together 3 tablespoons all-purpose flour and 1 1/2 cups vegetable or mushroom stock. Whisk this mixture into the skillet with the mushroom mixture.
10. **Thicken the Sauce:** Bring the mixture to a boil and cook, stirring constantly, until slightly thickened, about 10 minutes.
11. **Assemble the Pot Pie:** Transfer the filling to a 3-quart baking dish.
12. **Roll Out the Biscuit Dough:** On a lightly floured surface, roll out the chilled biscuit dough into a rectangle about 1 inch larger than your baking dish. Use plastic wrap to help transfer the dough to the top of the filling.
13. **Bake the Pot Pie (30 minutes):** Cut 6 steam vents in the dough. Brush the top with 2 tablespoons milk. Bake in a preheated oven at 400°F (200°C) for 30 minutes, or until the crust is golden brown and the filling is bubbling.
14. **Cool and Serve:** Let the pot pie cool for 10 minutes before serving.