Name: Portobello Pot Pie
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: Serves 6
Ingredients: ½ cup (125 ml) dry white wine; 1 tablespoon chopped fresh sage; Olive oil spray; 2 leeks (white part only), halved lengthwise and thinly sliced (see tip under Potato-Leek Pizza with Cornmeal Crust); 2 teaspoons extra virgin olive oil; 1 cup (250 ml) vegetable broth; 1 tablespoon arrowroot powder; Salt and black pepper to taste; 2 pounds (907 g) portobello mushrooms (about 8); 1 cup (140 g) frozen green peas, thawed; 1 tablespoon chopped fresh rosemary; 1 batch Southern Biscuits, prepared through step 3; 2 tablespoons liquid aminos (or tamari or soy sauce); 1 celery rib, thinly sliced; 2 tablespoons nutritional yeast, optional; 1 tablespoon chopped fresh thyme; 1 carrot, peeled and diced small

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 10

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

Many of us have had a frozen pot pie in our lives—the kind you cook in the microwave. The insides are always pretty good, but the crust is chewy and burnt around the edges. A real, homemade pot pie, on the other hand, is the sort of meal that inspires cravings. In this meat-free version, the flaky biscuit crust atop a personal serving of portobello mushroom strips, loads of veggies, and a decadent white wine broth will leave you wanting more for years to come.