Biscuit Topped Beefless Pot Pie

It has been dreary and rainy in Kansas City for the past 3 days and last night I wanted to make some warming comfort food. This Beefless Pot Pie fit the bill . You can use any veggies you like...mushrooms would have been a great addition but I didn't have any. You can also top this with pie crust instead of biscuits.

Biscuit Topped Beefless Pot Pie
2 T canola oil
3/4 cup cleaned leeks, chopped
5 carrots, peeled and diced
4 medium sized potatoes, peeled and diced
1 1/2 cups washed, chopped green beans
1/2 cup canned or frozen corn
2 cups mushroom broth (or veg broth)
1/4 cup unsweetened soy milk
1/2 cup flour
3 t faux beef boullion
2 t dried thyme
1 t cracked black pepper

Heat oil in large saucepan. Add leeks, potatoes, and carrots. Cook until beginning to brown. Add green beans and cook until veggies are tender. Add 1 cup broth and stir to continue cooking. Slowly add remaining cup of broth to flour in a small bowl to create a slurry, stirring constantly to avoid lumps. Add milk and boullion to flour mixture. Slowly pour flour mixture into veggies. Stir until thick sauce forms. Add more broth if needed to thin sauce if too thick. If sauce is too thin, combine small amount of flour and more broth to create more slurry. I didn't measure so might need to be adjusted a bit. Pour mixture into a large pie plate or casserole dish. Set aside while biscuit dough is made.

Biscuits (adapted from Kind Diet recipe)
1 1/2 cups flour
1/2 cup bran
1/2 t salt
1 T baking powder
1/2 cup canola oil
1/2 cup soy milk

Combine all dry ingredients. Combine milk and oil in separate bowl. Slowly add wet ingredients to dry until dough forms. Pat dough out on a cutting board to about 1/2 in thickness. Use biscuit cutter to cut about 7-8 biscuits. Top pot pie with biscuits.

Bake at 425 until pie is hot and bubbly and biscuits are browned lightly.