In a large saute pan over medium heat, sweat the onion and leeks with the salt in the olive oil for 5-7 minutes, until lightly softened.

Add the mushrooms and garlic, and cook, stirring occasionally for 10 minutes or until the mushrooms are quite soft.

Add the red wine and zaatar to the pan, and cook for 1 minute

Add the stock and simmer for 5 minutes

Combine the corn starch with some cold water in a small bowl, and add to the mushroom mixture and stir together. Once the mixture comes back to a bubble, taste for seasoning. Add a splash of soy sauce if a bit more salt is needed, remove the pan from the heat and finish by stirring in the butter. 

Preheat the oven to 425 F

Roll out the biscuit dough to approximately 1-centimetre thickness, and cut out one round for each pot pie

Portion the mushroom mixture into individual oven-proof dishes, and top with a round of biscuit dough. 

Brush the biscuit top with milk, cream, or egg wash (optional, but good for shine) and bake at 425 F for 20-25 minutes, or until the biscuit is golden brown and the stew is bubbling over. (I like to place my pie dishes onto a rimmed baking sheet to catch any overflow.)