Chikn Biscuit Pot Pie
Chikn Biscuit Pot Pie is great for group meals because each person receives his or her individual biscuit full of warm, gooey, flavor! The Chikn flavor marinates for 24 hours, but if you know you are going to make this, you are already prepared and when you eat it, the flavor is deeply integrated into the Tofu. Some grocery stores offer Cubed Tofu, and that is the one I used to make this.
Servings: 8
Prep Time: 24 hrs to Marinate, 15 minutes to Prep
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Equipment Needed: Casserole Dish, Measuring Utensils, Spoon, Cookie Sheet, Pot, Bread Knife
Ingredients:
1 Can Biscuits (I used Grands)
32 oz Vegetable Broth
12 oz Frozen Mixed Vegetables
2 Tablespoon Flour, Whole Wheat OR All Purpose
1 pound Tofu, Cubed, marinated in Chikn Style Seasoning
1 teaspoon Turmeric
1 Tablespoon Creole Seasoning
Vegetable Spray
Directions:
1. Spray Casserole dish with vegetable spray. Cut biscuits with bread knife into half horizontally. Cook 15 minutes on 350 degrees (or until golden brown). (Pictured below is a double portion)
2. Pour 32 ounces vegetable broth into pot and Add 1 teaspoon turmeric for color and flavor and 1 teaspoon Creole seasoning to the pot. NOTE: Turmeric is a natural anti-inflammatory and blood thinner, so do not add it if planning surgery soon.
3. Add Turmeric for color and flavor. Add to the pot the mixed vegetables on Medium Heat for 30-45 minutes or until vegetables tender.
4. After vegetables are tender, stir in 2 Tablespoon whole wheat flour to the mixture to thicken the sauce. This should take 5-10 minutes.
5. The Flour thickens the mixture of vegetables. Turn off the Heat and set aside the Vegetable Mixture.
6. By now, the biscuit bottoms in the oven are thoroughly cooked - set them aside on the counter. Spray Vegetable Spray on a Cookie Sheet. Remove the Cubed, Marinated Tofu from the zip-lock bag and spread the Chikn pieces evenly on a Cookie Sheet for 15 minutes to bake.
7. Once the Chikn pieces are done, put it all together. Pull out the cooked biscuits and pour the juicy vegetables into the casserole dish. Then spread the Chikn pieces on top. Then place the uncooked biscuit halves on top to brown everything and to meld all the flavors together. (The 1st time I made it, I realized it was a bit dry, so the 2nd time I made it, I used all 32 ounces of Vegetable Broth: hence the "dry" version pictured below)
8. This is the juicy version!
9. Cook for 20 minutes or until tops golden-brown...The final result! Eat and Enjoy!
Servings: 8
Prep Time: 24 hrs to Marinate, 15 minutes to Prep
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Equipment Needed: Casserole Dish, Measuring Utensils, Spoon, Cookie Sheet, Pot, Bread Knife
Ingredients:
1 Can Biscuits (I used Grands)
32 oz Vegetable Broth
12 oz Frozen Mixed Vegetables
2 Tablespoon Flour, Whole Wheat OR All Purpose
1 pound Tofu, Cubed, marinated in Chikn Style Seasoning
1 teaspoon Turmeric
1 Tablespoon Creole Seasoning
Vegetable Spray
Directions:
1. Pour 32 ounces vegetable broth into pot and Add 1 teaspoon turmeric and 1 teaspoon Creole seasoning to the pot. Add to the pot the mixed vegetables on Medium Heat for 30-45 minutes or until vegetables tender.
2. Spray pan with vegetable spray. Cut biscuits with bread knife into half horizontally. Cook 15 minutes on 350 degrees (or until golden brown).
3. Spray cookie sheet and spread Chikn meat evenly on pan. Cook on 350 degrees for 20 minutes or until tofu is NOT soft and you can hear a sound when you turn them.
4. After vegetables are tender, stir in 2 Tablespoon whole wheat flour to the mixture to thicken the sauce. This should take 5-10 minutes.
5. Put it all together. Pull out the cooked biscuits from the Casserole Dish. Pour the vegetable mixture on top and spread Chikn pieces and over each biscuit. Place raw biscuit on top and Cook everything for 15 minutes on 350 degrees in the oven. Remove Pot Pies from oven.
6. Allow them to cool 5-10 minutes. Eat & Enjoy!
