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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

20-minute Hot Pot Pie Recipe

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This recipe for 20-minute Hot Pot Pie is from Easy Vegan for Busy Parents, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1- Can Vegan Biscuits (crescent rolls or dinner rolls)
2- Cans Vegan Stews
1 tbspn flour (as needed to thicken the soup)
Optional Additions:
chopped veggies -I like to use frozen or leftover veggies
Meat substitute cooked according to instructions- I like to use roasted tofu leftovers or gardein chick'n pieces
Directions:
Directions:
Preheat the oven to 375 F.
Pour thick vegan stew into a sauce pan and simmer on the stovetop. Add a pinch or two of flour to thicken
Mix in chopped veggies (I like frozen veggie medley of green beans corn and carrots)
Mix in meat alternatives (I use leftover marinated or roasted tofu from meal prep, or Gardein chick'n pieces)
When the mixture is warm, spoon it into a baking dish.

Roll out the can of biscuits onto a lightly floured surface. If using a biscuit can, you can open it up and place the circles over the stew, or you can use a cookie cutter to make different shapes for the top.

If using crescent rolls, you can unwrap each triangle and lay them in an overlapping pinwheel pattern using a circular dish.
If the can comes in one large sheet, you can roll it out over the stew in one quick motion.

Place in the oven and cook for 10-12 minutes, until the crust is a golden flakey brown color.

Take out of the oven and serve hot.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 min prep, 10 min cook

 

 

 

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