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Big Biscuit Mushroom and Tofu Pot Pie

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Big Biscuit Mushroom and Tofu Pot Pie

Big Biscuit Mushroom and Tofu Pot Pie
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
This gorgeous pot pie is a definite crowd-pleaser. The golden biscuit crust sits atop a creamy filling chock full of savory mushrooms and crumbled tofu. It's so hearty and satisfying, no one will miss the turkey.


  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 sticks cold unslated butter, cut into pieces
  • 1 cup whole milk plus 2 tablespoons for brushing
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 heads garlic
  • 4 large onions, chopped
  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 1/2 pounds mixed mushrooms such as crimini, white button or maitake
  • 2 pounds tofu, drained and crumbled
  • 2 tablespoons soy sauce
  • 1 tablespoons dried sage
  • 2 teaspoons dried thyme
  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 3 cups vegetable or mushroom stock


  • Roast garlic:Preheat the oven to 400F.
  • Cut off the top 1/4 inch of the garlic heads, then drizzle with a little oil and sprinkle with a pinch of salt. Wrap the heads tightly in aluminum foil, then place in the oven for 45 minutes. Squeeze cloves from their skins and reserve cloves.
    Whisk together flour, baking powder, and 1 teaspoon kosher salt. Cut the butter into the flour mixture with a food processor, pastry cutter, or your hands. Add the milk and gently kneed until dough just comes together. Wrap dough in plastic wrap and refrigerate until ready to use.
    Heat 3 tablespoons oil in a 12-inch heavy skillet over medium high heat until it shimmers. Add onions, 2 1/2 teaspoons kosher salt and 1 teaspoon pepper, and saut? until golden, about 15 minutes. Slice mushrooms and add to onions along with tofu, soy sauce, sage, thyme, and roasted garlic cloves, then cook, stirring occasionally, until all the liquid put off by mushrooms has evaporated, about 15 minutes.
  • Whisk 3 tablespoons flour into vegetable stock, then whisk into skillet with mushroom mixture. Bring liquid to a boil and boil until slightly thickened, about 10 minutes. Transfer filling to 3-quart baking dish.
    Line work surface with plastic wrap, then place dough on top and cover with another layer of plastic wrap. Roll dough into a rectangle 1 inch larger on all sides than baking dish. (Dough will be about 1 inch thick.) Using plastic wrap as a guide, transfer dough to top of filling. Cut 6 steam vents in dough, then brush with additional 2 tablespoons milk. Bake until dough is golden brown and filling is boiling, about 30 minutes. Let pot pie cool 10 minutes before serving.