Call me old fashioned but I still keep my favorite recipes in a folder, not a computer folder… a regular file folder loaded with printouts and handwritten recipes with my personal ratings (drawn as stars!). If I find anything tempting I always take a printout as I find it more convenient rather than going through bookmarked pages and sites.
This one is in my folder for like 8 years and it is my absolute favourite pie. The base is so flavourful,creamy and filling. The topping/biscuit is made from scratch and is melt-in-your-mouth kinda soft. Besides flavour I like to have texture in a dish too and this pie gives a wonderful layers of textures…with moist topping, velvety base, crunchy vegetables and soft chewy meat!
ingredients: (about 6 servings)
for filling:
1 tablespoon cooking oil
1 large onion, roughly chopped
3 cups frozen mix vegetables ( I used carrots, peas and corn)
10 oz sliced mushrooms
2 1/2 cup chicken broth ( reduced sodium works well too)
1/4 cup cornstarch
2 1/2 cups roast beef, roughly chopped or diced
1/4 cup sour cream
salt and pepper to taste
Biscuit topping:
1 1/2 cup all purpose flour ( gluten free can be used too)
2 teaspoon sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
1 teaspoon dried thyme
1 1/2 tablespoon cold butter, cut into small pieces
1 cup buttermilk ( or add a tablespoon of vinegar to a cup of regular milk)
1 tablespoon cooking oil
method
To prepare filling, heat oil in a large pot and saute chopped onion for about a minute over medium high flame. Add frozen vegetables, stir well and cook till soften, about 4-5 minutes. Add mushrooms and cook for another 2 minutes, stirring often. Add 2 cups of broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with remaining 1/2 cup broth; add to pan and cook, stirring until the sauce thickens. Stir in roast beef, sour cream, salt and pepper. Transfer the filling to a 2 quart baking dish.
Preheat oven to 200 C/ 400 F.
To prepare biscuit topping, whisk flour, sugar, baking powder, baking soda, salt and thyme in a large mixing bowl. Using your fingertips mix butter into dry ingredients until crumbly. Add butter milk and oil; stir until just combined DO NOT over mix. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.
Bake the pot pie for 30-35 minutes or until the topping is golden and the filling is bubbling. Let cool for 10 minutes before serving.
Note:
Use cooked turkey or chicken or chopped sausages instead of beef if you prefer.
Add any vegetables you like, frozen or fresh.
heenie's food blog 
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