1teaspoonolive oil or light tasting oil of your choice
1large yellow onion chopped
1heaping tablespoon dried mushrooms
1 ½cupsvegetable broth
1 ½teaspoonscumin
1tablespoonchili powder
1large red pepper chopped
14.5ouncecan petite diced tomatoesdrained
15ouncecan chili beans in sauceundrained
15ouncecan black beansdrained and rinsed
4ouncecan diced green chiles
1/3cupfrozen corn
1tablespoonred 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.