Southwestern Pot Pie

Southwestern Pot Pie with Buttermilk Biscuit Crust is a great vegetarian dinner with south of the border flavors that’ll warm your tummy!

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Umami flavors

You may notice a couple of unusual ingredients in this Southwestern Pot Pie recipe.

First, I love miso and use it all the time in the kitchen. Soup is, of course, my favorite way to eat miso. But when I make miso soup I use white miso paste or shiro miso, which is made from fermented soybeans and rice, and is sweet and mellow in flavor.

Red Miso Paste {affiliate link} or aka miso, which is what I call for in this recipe, is also made with fermented soybeans, but red miso has barley or other grains, and a higher percentage of soybeans and/or a longer fermentation period than white miso.

It also has a deeper, stronger flavor that can overwhelm mild dishes.

Red miso is a great addition to hearty soups and stews because of that strong flavor.

And, it has great umami flavor (which means “pleasant savory taste”).

Vegetarian pie recipes

I have a real fondness for vegetarian pot pies. Check out My Classic Vegetarian Pot Pie Recipe, Lentil & Potato Pot Pies with Rosemary Biscuit Crust, and Sausage Potato Pot Pies.

Dried mushrooms in casserole

I also decided to use dried mushrooms in this dish.

Ground up fine like this, they help to thicken the filling as they absorb some liquid. They also add a nice meaty flavor (again with that word umami).

And, on a personal level, I have to chop or grind mushrooms really finely in order to hide them from my husband. He doesn’t care for their texture, but doesn’t mind their flavor (actually he likes their flavor, but don’t let him know I told you!).

I measure out about 1 heaping tablespoon of chopped dried shiitake mushrooms, then grind them in a mini food processor.

Any dried mushrooms will work, and if you have a little more than a tablespoon after grinding, it’s all good!

These are my favorite buttermilk biscuits. I’ve made them many times. And, although I prefer to use fresh refrigerated buttermilk in them, they’re also great with {affiliate link} powdered buttermilk (I reconstitute the powdered stuff using milk rather than water as well).  I’ve also made these biscuits vegan before just using olive oil or Coconut Oil instead of butter, and using plant-based milk of choice.

Looking for more great Mexican flavors?

Check out these recipes for Traditional salsa, Mexican Avocado Cotija Dip, Chilaquiles, and all my Mexican food recipes.

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Recipe

Southwestern Pot Pie with Biscuit Crust

Debi

Southwestern Pot Pie with Buttermilk Biscuit Crust is a great vegetarian dinner with south of the border flavors that’ll warm your tummy!

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine American, Mexican

Servings 6 servings

Calories 370 kcal

Ingredients

  

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Biscuits:

• 1 cup all-purpose flour
• 1 cup cake flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon granulated sugar
• ½ teaspoon fine grain salt
• 4 tablespoons chilled unsalted butter cut into cubes
• ¾ cup plus 2 tablespoons buttermilk

Pot pie:

• 1 teaspoon olive oil or light tasting oil of your choice
• 1 large yellow onion chopped
• 1 heaping tablespoon dried mushrooms
• 1 ½ cups vegetable broth
• 1 ½ teaspoons cumin
• 1 tablespoon chili powder
• 1 large red pepper chopped
• 14.5 ounce can petite diced tomatoes drained
• 15 ounce can chili beans in sauce undrained
• 15 ounce can black beans drained and rinsed
• 4 ounce can diced green chiles
• 1/3 cup frozen corn
• 1 tablespoon red miso paste

Instructions

 

Make biscuits:

• Mix the dry ingredients (flour through salt) in a large bowl. With a pastry cutter, a sturdy fork, or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse meal, with some larger butter lumps remaining.
• With a fork, stir in ¾ cup of the buttermilk until the mixture forms a soft, sticky ball. If the dough is too dry, add a little extra buttermilk – 1 tablespoon at a time up to 2 tablespoons.
• Give the dough one or two kneads with your hands to make sure all ingredients are well incorporated.
• Make biscuit dough stopping once the dough has formed a ball. Cover tightly with plastic wrap, and store in the fridge until ready to use.

Make pot pie:

• Preheat oven to 400 degrees F. In a large pot over medium-high heat, add oil. Once oil is hot, stir in chopped onion, and cook until caramelized, about 20 minutes. Add a little water to the pan if the onion starts to burn.
• While the onion cooks, grind the dried mushrooms in a small food processor or mortar and pestle until finely chopped or ground. In a small bowl or glass measuring cup, combine broth, cumin, chili powder and dried mushrooms. Set aside.
• Once onions are nicely browned, stir in the chopped red pepper and continue to cook, about 3 more minutes. Add diced tomatoes, pinto beans, chili beans and juices, and green chiles and cook about 3 minutes. Add broth mixture, and bring to a boil. Turn heat down, and simmer 5 minutes. Remove from heat. Stir in frozen corn.
• Pour about ¼ cup cooking liquid into a small bowl or glass measuring cup; stir in miso paste until miso is dissolved. Return liquid mixture to pot, and stir to combine.
• Pour vegetable mixture into 13×9 baking dish, and bake for 15 minutes.
• Remove the dish from the oven (keeping the oven on and door closed).
• Using a soup spoon or ¼ cup measuring scoop, mound balls of biscuit dough on top of the hot filling. Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.

Nutrition

Calories: 370kcalCarbohydrates: 58gProtein: 12gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 23mgSodium: 1175mgPotassium: 758mgFiber: 9gSugar: 6gVitamin A: 1553IUVitamin C: 44mgCalcium: 175mgIron: 5mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword pot pie, southwestern, vegetarian

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