My favorite gravy is one part cashews with one part water or broth and seasonings. Cook and add more water until it’s the right consistency. You won’t find a better gravy anywhere and it never lumps.
Jessica Fisher
Interesting! Do you soak and grind the cashews first?
Dena
I should have been more clear. I blend the cashews and water together. I usually add some soy sauce or some such thing and bouillon and onion powder.
Jessica Fisher
Thanks!
Dena
It seems to have lost my last reply. I hope it doesn’t come up twice. I don’t soak the cashews, I just blend them with water. Then you cook. Add more water as it thickens to the right consistency. I usually add bouillon, onion powder and soy sauce. Don’t add too much salt until you know how it will taste because the salt gets stronger as the cashews thicken, if that makes any sense. I think this reply was better anyway. Ha! 🙂
Jessica Fisher
You just landed in moderation both times. Email must have been different or something.
CG
I’ve made this a few times and I really enjoy it! It’s super easy. But there’s one thing…
The biscuit topping is super thick and can’t be poured. Plus, I have to double the recipe in order to cover a 9X13 pan. Is there something I’m doing wrong? Or should it be super thick?
Lea Stormhammer
I had exactly the same question CG! I ended up with half my pan covered.
Thanks for asking – hopefully with two of us asking, Jessica will be able to help us troubleshoot!
Lea
Jessica Fisher
Thinking….
Jessica Fisher
Sorry for the delay in responding! I am behind…..
I’m a little perplexed why it did that. It’s been awhile since I’ve made it but, I will add it to the list again. Are you making everything yourself, gravy, too.
Emily
This looks great. We lean toward the “low carb” camp and have a favorite almond flour biscuit recipe. I’m wondering if I could adapt that to use on this!
Jen
Biscuit topped pot pies are our favorite. I made a Veggie pot pie with a rosemary biscuit topping the other night. It was a hit and we didn’t miss the meat.
Kjane
I’m wondering if this could be frozen successfully? I think I will make this recipe in two smaller pans and freeze one.
Jessica Fisher
I’ve been thinking about that. I think the biscuit topping would be really soggy. My suggestion would be to freeze the filling and the dry biscuit mix separately. Then all you’d need to do would be to mix the biscuit top and assemble.
Trish
this sounds wonderful! do you think I could use whole wheat flour in the topping? I am gonna try.
Jessica Fisher
Sure, you might need to add a bit more liquid.
kriswithmany
We love our biscuit-topped pot pie too! So much quicker to pull together. This looks great.
Dena Vieira
My favorite gravy is one part cashews with one part water or broth and seasonings. Cook and add more water until it’s the right consistency. You won’t find a better gravy anywhere and it never lumps.
Jessica Fisher
Interesting! Do you soak and grind the cashews first?
Dena
I should have been more clear. I blend the cashews and water together. I usually add some soy sauce or some such thing and bouillon and onion powder.
Jessica Fisher
Thanks!
Dena
It seems to have lost my last reply. I hope it doesn’t come up twice. I don’t soak the cashews, I just blend them with water. Then you cook. Add more water as it thickens to the right consistency. I usually add bouillon, onion powder and soy sauce. Don’t add too much salt until you know how it will taste because the salt gets stronger as the cashews thicken, if that makes any sense. I think this reply was better anyway. Ha! 🙂
Jessica Fisher
You just landed in moderation both times. Email must have been different or something.
CG
I’ve made this a few times and I really enjoy it! It’s super easy. But there’s one thing…
The biscuit topping is super thick and can’t be poured. Plus, I have to double the recipe in order to cover a 9X13 pan. Is there something I’m doing wrong? Or should it be super thick?
Lea Stormhammer
I had exactly the same question CG! I ended up with half my pan covered.
Thanks for asking – hopefully with two of us asking, Jessica will be able to help us troubleshoot!
Lea
Jessica Fisher
Thinking….
Jessica Fisher
Sorry for the delay in responding! I am behind…..
I’m a little perplexed why it did that. It’s been awhile since I’ve made it but, I will add it to the list again. Are you making everything yourself, gravy, too.
Emily
This looks great. We lean toward the “low carb” camp and have a favorite almond flour biscuit recipe. I’m wondering if I could adapt that to use on this!
Jen
Biscuit topped pot pies are our favorite. I made a Veggie pot pie with a rosemary biscuit topping the other night. It was a hit and we didn’t miss the meat.
Kjane
I’m wondering if this could be frozen successfully? I think I will make this recipe in two smaller pans and freeze one.
Jessica Fisher
I’ve been thinking about that. I think the biscuit topping would be really soggy. My suggestion would be to freeze the filling and the dry biscuit mix separately. Then all you’d need to do would be to mix the biscuit top and assemble.
Trish
this sounds wonderful! do you think I could use whole wheat flour in the topping? I am gonna try.
Jessica Fisher
Sure, you might need to add a bit more liquid.
kriswithmany
We love our biscuit-topped pot pie too! So much quicker to pull together. This looks great.