Vegetarian Pot Pie with a Chive Biscuit Top

Whenever I make a chowder, stew or hearty soup, I always make extra so we can have pot pies later in the week. The base for this soup is my Vegan Winter Vegetable Soup. Sometimes I use this biscuit topping, sometimes a store bought pie crust, and sometimes I go with a shepherds pie and use left over mashed potatoes. Anyway you go, this is a wonderful country style meal.

The biscuits in this recipe have butter. Using a pie crust or mashed potatoes that are vegan would make this dish vegan as well.

Vegetarian Pot Pies with a Chive Biscuit Top serves 4

• 4 cups left over Vegan Winter Vegetable Soup (or any left over soup you have made this week)
• 2 cups flour
• 2 1/2 tsp. baking powder
• 1 tsp. salt
• 1/3 c. cold butter, cut into cubes
• 2/3 cups cold milk (you may need more or less)
• 1/2 cup chopped chives or fresh herb of your choice

Preheat the oven to 375 and butter 4 individual ramekins or one 8" x 10" x 2" baking dish.

To make the biscuit topping, put the flour, baking powder and salt into the bowl of a food processor. Pulse several times which will mix the ingredients and act as a sifter. Then, with the motor running, add the cubed butter a couple of pieces at a time until all has been used and the flour mixture has small pea sized pieces of butter throughout. This will only take a few seconds. Then add the herbs and pulse two or three times.

With the motor running, slowly add the cold milk a little at a time until the dough begins to form a ball around the blade. Stop the processor and turn the dough out onto a floured work surface.

Kneed the dough a few times, adding a little bit of extra flour if the dough is sticky. Then roll out into a square that is about 10" x 10". If making individual pot pies, cut

out the pie crust into circles that are just smaller than the tops of the ramekins. If are using a larger baking dish, cut the dough into 4" x 4" squares.

Ladle the soup into the ramekins or baking dish. Place the biscuit dough on top. You can brush egg wash over the top if you want an extra golden crust. Sprinkle the top of the dough with a little kosher salt. Place in the oven and bake for 25 to 30 minutes, until the pot pie is bubbling around the edges.

Serve once the pot pies have had a few minutes to cool.