Deliciously seasoned and creamy pot pie with mouth watering fluffy biscuits. These individual pot pies are the definition of comfort food. You will savor every bite.
Preheat your oven to 350 degrees F.
Heat water and add Better Than Bouillon no Chicken base to water.
Add grapeseed oil in a large dutch oven over medium heat. Add onions, celery, and carrots and cook for 5-6 minutes.
Add flour and slowly add chicken broth in small splashes stirring constantly. Continue to stir mixture and allow it to come to a mild bubble. Add potatoes, thyme, scallions, cumin and black pepper. Allow to cook for 3-5 minutes then add peas and tofu. Cook the mixture for another 3-5 minutes. remove from heat. Add mixture to ramaquin. Open the biscuits container and slit 1 biscuit into half. Place half the biscuit on top of the mixture. Continue until complete. Bake leftover biscuits separately according to the package. Place the ramaquins filled with the biscuit pot pie mixture in the oven on a cookie sheet and bake for 20 minutes. Once biscuits are baked to a golden brown, remove from the oven and allow to cool down.
Can be served with additional biscuits.
This recipe can also be baked in a large baking dish. following the same directions.
