Southwestern Pot Pie with Biscuit Crust

Southwestern Pot Pie with Buttermilk Biscuit Crust is a great vegetarian dinner with south of the border flavors that’ll warm your tummy!

1 teaspoon olive oil, or light tasting oil of your choice
1 large yellow onion, chopped
1 heaping tablespoon dried mushrooms
1 ½ cups vegetable broth
1 ½ teaspoons cumin
1 tablespoon chili powder
1 large red pepper, chopped
1 (14.5 ounce) can petite diced tomatoes, drained
1 can (15 ounce) chili beans in sauce, undrained
1 (15 ounce) can black beans, drained and rinsed
1 (4 ounce) can diced green chiles
1/3 cup frozen corn
1 tablespoon red miso paste
1 recipe buttermilk biscuits (recipe follows)

View the full recipe at Life Currents →