Friends! Here’s recipe number 2 in the VeganMoFo 2011 series. Adhering to my “Autumn in New England” theme, here’s a recipe that reminds me all about the coziness and heartiness of Fall and comfort. It goes without saying, but there is no other comforting food quite like pie. Even just the word “pie” evokes a sense of satisfaction, bliss, and belly-fullness. And pot pies are no strangers to those feelings! I remember the first time I ever had a pot pie. It was a frozen Amy’s dinner, some sort of sodium and fat laden vegetarian tofu pot pie. Never again, friends. Never again.
It’s not so surprising that I’d never had a homemade pot pie before — chicken or otherwise — they’re not really common in the Caribbean cuisine I grew up on. Nonetheless, I’ve been harboring a curiosity and obsession for them for quite some time. Like with lasagnas, it seems I just can’t keep my mouth from eating them. Mostly, I’ve been making them in my slow cooker because it just seems a lot easier to let things cook slowly while I do something else, but I decided to try the drop biscuit technique I use in the slow cooker version on the stovetop and in the oven.
There isn’t much I can say for this recipe except that it’s typical of pot pie flavor and thus, totally delicious. There are no potatoes in this recipe, but it’s ok — you’ll get full, trust me. I recently had a surplus of dill and had to come up with a million and one ways to use it up. Bread seemed fitting. The biscuits in this recipe are savory and perfect for wiping up the last of the filling at the end! Cheers to a belly full of comfort food!
Little House On The Vegan Prairie 