Southwestern Pot Pie with Buttermilk Biscuit Crust is a great vegetarian dinner with south of the border flavors that’ll warm your tummy!
You may notice a couple of unusual ingredients in this Southwestern Pot Pie recipe. First, I love miso and use it all the time in the kitchen. Soup is, of course, my favorite way to eat miso. But when I make miso soup I use white miso paste or shiro miso, which is made from fermented soybeans and rice, and is sweet and mellow in flavor.
Red Miso Paste or aka miso, which is what I call for in this recipe, is also made with fermented soybeans, but red miso has barley or other grains, and a higher percentage of soybeans and/or a longer fermentation period than white miso. Red miso also had a deeper, stronger flavor that can overwhelm mild dishes. Red miso is a great addition to hearty soups and stews because of that strong flavor. And, though my husband will make fun of me for using the word… it has great umami flavor (which means “pleasant savory taste”).
I also decided to use dried mushrooms in this dish. Ground up fine like this, they help to thicken the filling as they absorb some liquid. They also add a nice meaty flavor (again with that word umami). And, on a personal level, I have to chop or grind mushrooms really finely in order to hide them from my husband. He doesn’t care for their texture, but doesn’t mind their flavor (actually he likes their flavor, but don’t let him know I told you!). I measure out about 1 heaping tablespoon of chopped dried shiitake mushrooms, then grind them in a mini food processor. Any dried mushrooms will work, and if you have a little more than a tablespoon after grinding, it’s all good!
These are my favorite buttermilk biscuits. I’ve made them many times. And, although I prefer to use fresh refrigerated buttermilk in them, they’re also great with powdered buttermilk (I reconstitute the powdered stuff using milk rather than water as well). I’ve also made these biscuits vegan before just using olive oil or Coconut Oil instead of butter, and using plant-based milk of choice.
- 1 teaspoon olive oil, or light tasting oil of your choice
- 1 large yellow onion, chopped
- 1 heaping tablespoon dried mushrooms
- 1 ½ cups vegetable broth
- 1 ½ teaspoons cumin
- 1 tablespoon chili powder
- 1 large red pepper, chopped
- 1 (14.5 ounce) can petite diced tomatoes, drained
- 1 can (15 ounce) chili beans in sauce, undrained
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (4 ounce) can diced green chiles
- 1/3 cup frozen corn
- 1 tablespoon red miso paste
- 1 recipe buttermilk biscuits (recipe follows)
- Make biscuit dough (recipe follows), stopping once the dough has formed a ball. Cover tightly with plastic wrap, and store in the fridge until ready to use.
- Preheat oven to 400 degrees F.
- In a large pot over medium-high heat, add oil. Once oil is hot, stir in chopped onion, and cook until caramelized, about 20 minutes. Add a little water to the pan if the onion starts to burn.
- While the onion cooks, grind the dried mushrooms in a small food processor or mortar and pestle until finely chopped or ground. In a small bowl or glass measuring cup, combine broth, cumin, chili powder and dried mushrooms. Set aside.
- Once onions are nicely browned, stir in the chopped red pepper and continue to cook, about 3 more minutes. Add diced tomatoes, pinto beans, chili beans and juices, and green chiles and cook about 3 minutes. Add broth mixture, and bring to a boil. Turn heat down, and simmer 5 minutes. Remove from heat. Stir in frozen corn.
- Pour about ¼ cup cooking liquid into a small bowl or glass measuring cup; stir in miso paste until miso is dissolved. Return liquid mixture to pot, and stir to combine.
- Pour vegetable mixture into 13x9 baking dish, and bake for 15 minutes.
- Remove the dish from the oven (keeping the oven on and door closed). Using a soup spoon or ¼ cup measuring scoop, mound balls of biscuit dough on top of the hot filling. Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.
- For printing: Buttermilk Biscuit recipe can be found here: http://lifecurrents.dw2.net/fresh-buttermilk-biscuits/
- 1 cup all-purpose flour
- 1 cup cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar
- ½ teaspoon fine grain salt
- 4 tablespoons (½ stick) chilled unsalted butter, cut into cubes
- ¾ cup plus 2 tablespoons buttermilk
- Preheat oven to 400° F.
- Mix the dry ingredients (flour through salt) in a large bowl. With a pastry cutter, a sturdy fork, or your fingers, cut the butter into the dry ingredients until the mixture resembles course meal, with some larger butter lumps remaining.
- With a fork, stir in ¾ cup of the buttermilk until the mixture forms a soft, sticky ball. If the dough is too dry, add a little extra buttermilk - 1 tablespoon at a time up to 2 tablespoons.
- Give the dough one or two kneads with your hands to make sure all ingredients are well incorporated. Cut the dough in eight to ten equal pieces. Lightly roll dough pieces into balls, and transfer the biscuits to a silpat or parchment-lined baking sheet.
- Bake for 10-12 minutes at 400° F, until they‘re golden brown. Enjoy!
- Biscuit dough can be made and kept, covered in the refrigerator, for up to 2 days in advance. Bake when ready to use.
- Makes 8-10 nice sized biscuits