Big Biscuit Mushroom And Tofu Pot Pie

---

This gorgeous pie is a definite crowd-pleaser. the golden biscuit crust sits atop a creamy filling chock full of savory mushrooms and crumbled tufu. it's so hearty and satisfying, no one will miss the turkey.

---

Steps

---

Roasted garlic: preheat the oven to 400f.

---

Cut off the top 1 / 4-inch of the garlic heads , then drizzle with a little oil and sprinkle with a pinch of salt.

---

Wrap the heads tightly in aluminum foil , then place in the oven for 45 minutes.

---

Squeeze cloves from the skins and reserve cloves.

---

Make biscuit dough:.

---

Whisk together flour , baking powder , and 1 teaspoon kosher salt.

---

Cut the butter into the flour mixture with a food processor , pastry cutter , or your hands.

---

Add the milk and gently kneed until dough just comes together.

---

Wrap dough in plastic wrap and refrigerate until ready to use.

---

Make filling:.

---

Heat 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it simmers.

---

Add onions , 2 1 / 2 teaspoons kosher salt and 1 teaspoon pepper , and saute until golden , about 15 minutes.

---

Slice mushrooms and add to onions along with tofu , soy sauce , sage , thyme , and roasted garlic cloves , then cook , stirring occasionally , until all the liquid put off by m.

---

Ingredients

---

all-purpose flour, baking powder, kosher salt, unsalted butter, whole milk, olive oil, garlic, onions, black pepper, mixed mushrooms, tofu, soy sauce, dried sage, dried thyme, vegetable stock