Mary's curried pot pie two-ways | The Good Stuff with Mary Berg

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is more budget-friendly.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu provides a plant-based protein option, while chickpeas are less expensive.

Heat 1 tablespoon of butter in a skillet over medium heat.

Add 1 chopped onion, 2 chopped carrots, and 2 chopped stalks of celery to the skillet; sauté until softened.

Slice 2 cloves of garlic and add to the pan, stirring until fragrant.

Add 1 tablespoon of curry powder to the pan and toast for a few seconds.

Stir in 2 tablespoons of all-purpose flour to create a roux, mixing well.

Gradually add 2.5 cups of vegetable broth, stirring until thickened.

Bring the mixture to a simmer to allow the flour to hydrate and thicken the stew.

Add 1 cup of frozen peas to the mixture and stir.

Add a few tablespoons of sour cream for creaminess, and the juice of half a lemon for brightness.

Add 1 can of white beans for protein and stir to combine.

In a separate bowl, mix 1 cup of all-purpose flour, 2.5 teaspoons of baking powder, 0.5 teaspoon of salt, and 0.25 teaspoon of garlic powder.

Cut in 3 tablespoons of butter into the dry ingredients until crumbly.

Add 0.5 cup to 0.75 cup of buttermilk to the dry mixture, mixing until just combined.

Spoon the biscuit mixture over the pot pie filling in the skillet.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens