My family used to love the Barefoot Contessa Chicken Stew with biscuits.. Ever since I became a Vegan I have been thinking of how to recreate this dish but in a Veggie way.. This is a lovely recipe I came up with. Hope you like it.. Before I start may I recommend that you do not overfill the little pots because as they cook in the oven they will overflow. In fact for dinner parties I make this stew in a big tray and the biscuits separate on a shelf in the oven. I than assemble these in heated ramekins just before serving. However if I am cooking for the family I will make them straight in the ramekins but make sure not to overfill the pots… The biscuits are adapted from the Barefoot Contessa recipe.

Prep time 25 mins
Cook time 35 mins
Total time 1 hr
Serves 5-6 people

Ingredients:

Stew:
2 TBsp olive oil plus 2 Tbsp butter
1 chopped onion
3 cloves of garlic, minced
salt and pepper
35 Gr (1/4 cup) of all purpose flour
4 cups of veggie stock plus 2 extra stock cubes
60 Ml (1/4 cup) unsweetened almond milk
2 cups of diced autumn vegetables such as carrot, parsnip, sweet potato, butternut squash, kale
120 Gr (1 cup) of peas
3 bay leaves

Biscuits:
150 Gr (2 cups) of flour
1/2 TBsp baking powder
1/2 tsp salt
1/2 tsp sugar
60 Gr plant butter
90 Ml soy single cream
1 small bunch of chopped fresh parsley
1 Tbsp of almond milk instead of egg wash

Method:
Preheat the oven to 170 C
In a small saucepan add the vegetable stock plus 2 extra vegetable stock cubes
Add 2 TBsp olive oil and 2 Tbsp of butter to a large pan and heat on a medium heat. Saute the onion and garlic and a pinch of salt. Stir. Cook until soft. 10 minutes.
Add the flour and stir for 2 mins. Slowly add the veggie stock and simmer for 1 minute. Add 1 Tsp salt and 1/2 tsp of pepper
Add the almond milk and your vegetables and the bay leaves and stir until the mixture is thickened, if it does not thicken add more flour if on the other hand the mixture is to liquid remove some of the stock.
in the meant time make the biscuits.
Combine flour, baking powder , salt and sugar in a bowl and mix with your mixer at a low speed. add the butter and mix until your have little clumps of mixture than add the soy single cream. Mix in the chopped parsley.
Place the dough on a well floured board and roll out 2 cm thick. Cut out 6 circles.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush the pastry with the reserved spoon of almond milk and return the pots to the oven for 20 to 30 mins until the stew is bubbly and the biscuits brown. You could make the stew ahead of time and than refrigerate. When ready heat the pots for 25 mins and than place the pastry on top and bake for another 30 mins. Et Voila:

Bon Appetit!