Big Biscuit Mushroom and Tofu Pot Pie

Cozy up with this hearty and satisfying Big Biscuit Mushroom and Tofu Pot Pie, a plant-based twist on a comforting classic. Featuring tender button mushrooms, protein-packed tofu, and a creamy herb-infused sauce, this one-pot wonder is packed with flavor and loaded with nutritious vegetables like peas and carrots. The crowning glory? A layer of golden, flaky, store-bought biscuits that bake to perfection right on top. Perfectly seasoned with thyme and rosemary, and finished with fresh parsley, this pot pie is a vegan-friendly dinner that’s as wholesome as it is indulgent. Ready in just an hour and made in a single oven-safe skillet, it’s an effortless yet impressive meal for weeknights or special occasions!

Nutriscore Rating: 86/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

Ingredients

• 500 g button mushrooms
• 400 g extra-firm tofu
• 1 large yellow onion
• 3 garlic cloves
• 480 ml vegetable broth
• 240 ml unsweetened plant-based milk
• 40 g all-purpose flour
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 150 g frozen peas
• 150 g frozen carrots
• 1 tsp salt
• 0.5 tsp black pepper
• 1 can store-bought biscuit dough
• 2 tbsp fresh parsley

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Press the tofu with a clean towel or tofu press to remove excess moisture. Cut into small cubes and set aside.

Step 3

Clean and slice the mushrooms thinly. Dice the onion and mince the garlic.

Step 4

In a large oven-safe skillet or pot, heat 2 tablespoons of olive oil over medium heat. Sauté the onion until soft and translucent, about 4–5 minutes.

Step 5

Add the garlic and cook for 1 minute until fragrant. Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 8–10 minutes.

Step 6

Add the diced tofu along with the dried thyme, dried rosemary, salt, and black pepper. Stir to combine.

Step 7

Sprinkle the flour over the mixture and cook for 2 minutes, stirring constantly to coat the vegetables and tofu evenly.

Step 8

Slowly pour in the vegetable broth and plant-based milk while stirring to create a creamy sauce. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.

Step 9

Stir in the frozen peas and carrots. Taste and adjust seasoning if necessary.

Step 10

Remove the skillet from heat and arrange the biscuit dough evenly over the top of the filling.

Step 11

Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the biscuits are golden and cooked through.

Step 12

Garnish with chopped fresh parsley before serving. Let the pot pie cool for 5 minutes before serving.

Nutrition Facts

Serving size	(2184.4g)

Amount per serving	% Daily Value*
Calories	1467.3

Total Fat 48.8g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 1952.5mg	0%
Total Carbohydrate 168.4g	0%
Dietary Fiber 38.2g	0%
Total Sugars 41.8g
Protein 106.7g	0%

Vitamin D 101.4IU	0%
Calcium 3297.1mg	0%
Iron 23.1mg	0%
Potassium 4839.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.5%

Protein: 27.7%

Carbs: 43.8%