Mushroom Pot Pie with Biscuit Topping

Mom used to make some sort of stew with potatoes, tomatoes or tomato sauce and other veggies with a biscuit topping and I've been thinking about it lately. Stew with biscuit topping. Like a pot pie but with biscuits. I can't remember what exactly Mom made, but the memory inspired me to make a stew and find a biscuit recipe to top it with.

Mushroom Pot Pie

Biscuit Topping

Here is the original biscuit recipe I found. It's very good; I followed it exactly and it turned out amazing.
https://minimalistbaker.com/the-best-damn-vegan-biscuits/

Mushroom Veggie Stew

I also found a stew recipe but only followed it very loosely using different ingredients and amounts, so probably best not to cite it.

The recipe turned out fantastic, but the biscuits could have used about 2 more minutes in the oven because they were a little gummy on the bottom where they touched the stew. Still cooked, but a little moister than we'd like.

Stew Recipe

Heat in heavy pot on medium/high:
1 tbsp vegan butter (Earth Balance is what I used)

Add and cook for 2 minutes:
1 small onion, chopped
2 cups carrots

Add and cook for 6 minutes:
8 oz mushrooms, sliced thickly
2 1/2 cups potatoes

Sprinkle over veggies and cook for 2 minutes while stirring:
1/4 cup flour

Slowly add while stirring then simmer 5 minutes:
1 cup unsweetened almond milk
1 cup mushroom broth

Remove from heat and stir in:
1 cup of peas
Salt and pepper to taste

Pour stew into 9 x 12" casserole dish and top with the biscuit dough. Bake 15 - 20 minutes. 

I baked for 15 but next time will do 18 - 20.

Pot pie, fresh from the oven

Due to the oil, flour and salt, not the healthiest, but there are vegetables too, so not the unhealthiest either. Amazingly delicious comfort food.