Mushroom & Lentil Pot Pie with GF Biscuit Topping

Note: this recipe is pre-Paleo.  If you’d like to find more Paleo dishes, look here.

One recipe from the November issue of bon appétit stood out to me more than most.  Maybe it was the mushrooms, or maybe it had to do with the lentil and biscuit kick I’ve been on this month.  Either way, it was worth the 2 hours it took to put it together.  The pie reminded me of green lentil kulbyaka, which I love, but have not made since my ability to eat filo dough flew out the window.  If I were to make the ba pot pie again, I might substitute dill for the thyme and sage the recipe calls for just to recapture the flavors of that other favorite.

I followed ba’s recipe for the Mushroom and Lentil filling as directed, but took a different path with the presentation (single pot) and crust (gluten- and dairy-free).

Gluten-free Pot Pie Biscuit Topping Recipe

• 1 cup plus 2 tablespoons gluten-free baking mix
• 6 tablespoons yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 4 teaspoons chilled vegan butter substitute, diced
• 1/4 Tofutti Sour Supreme (or non-dairy milk)
• 1/3 cup rice milk

Instructions

Combine baking mix, cornmeal, baking powder, xanthan gum, and salt in a mixing bowl. Cut butter into dry ingredients until mixture resembles coarse meal.

In a small bowl, mix Sour Supreme and rice milk until well blended.  Add to dry ingredients and mix until dough forms moist clumps. Turn the dough out onto a lightly-floured surface, and roll dough into a 2/3-inch-thick round in the shape of your casserole dish.  Set dough round on top of the filled dish and shape, as needed.  If desired, brush dough lightly with water and sprinkle a seed crust blend on top before baking.

Bake pot pie according to your recipe’s instructions, until a clean toothpick inserted into the biscuit topping comes out clean.

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