Southwestern Pot Pie with Buttermilk Biscuit Crust vegetarian dinner chili

Southwestern Pot Pie with Biscuit Crust

Servings 6
Author Debi


  • 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
  • 1 14.5 ounce can petite diced tomatoes, drained
  • 1 can 15 ounce chili beans in sauce, undrained
  • 1 15 ounce can black beans, drained and rinsed
  • 1 4 ounce can diced green chiles
  • 1/3 cup frozen corn
  • 1 tablespoon red miso paste
  • 1 recipe buttermilk biscuits recipe follows


  1. Make biscuit dough (recipe follows), stopping once the dough has formed a ball. Cover tightly with plastic wrap, and store in the fridge until ready to use.
  2. Preheat oven to 400 degrees F.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Pour vegetable mixture into 13x9 baking dish, and bake for 15 minutes.
  8. 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.

Recipe Notes

For printing: Buttermilk Biscuit recipe can be found here: