Vegan Pot Pie with Biscuit topping
User Reviews
5.0
69 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
6
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Calories
18843 kcal
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Course
Main Course
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Cuisine
American
Vegan Pot Pie with Biscuit topping
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Vegan Pot Pie with Black Pepper Biscuit topping. Veggies in Savory herbed sauce topped with easy No Oil Black Pepper Biscuit topping. Classic flavors, easier and simpler! Vegan Soy-free Recipe. Option for Nut-free Gluten-free
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Ingredients
- 1 cup chopped onion
- 3 cloves of garlic , finely chopped
- 4 oz mushroom , thinly sliced or chopped
- 1/4 cup flour (all purpose, Use 2 tbsp rice flour + 2 tbsp tapioca starch for gluten-free)
- 2 bay leaves
- 1 tsp dried rosemary
- 1/2 tsp salt
- 2 cups veggie broth
- 2.5 cups Veggies , frozen veggies or chopped veggies such as green beans, corn, carrots, peas, zucchini, potatoes etc
Biscuit topping:
- 3/4 cup all purpose flour or a mix of all purpose and wheat flour
- 1/4 cup almond flour or ground cashews
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 2 tsp nutritional yeast
- 2 tsp dried herbs such as oregano ,rosemary, basil
- 1/4 tsp freshly ground black pepper and more for garnish
- 3/4 cup chilled non dairy milk such as almond milk,light coconut milk or soy milk
Instructions
- Pot Pie Filling: Heat a saucepan over medium heat. Add 2 tbsp broth or 1 tsp oil. Add onion, garlic and a good pinch of salt and cook until translucent , 4 to 6 mins. Add mushrooms and mix in and cook for 3 mins.
- Add in the bay leaves, herbs, salt and mix in. Add the flour and mix in. Add in 1/2 cup broth and mix in until there are no lumps, then add the rest of the broth. Stir well to combine. Bring to a boil. Add the veggies and mix in and continue to cook for 4 to 6 minutes. If the mixture is not thick to preference, mix in 1 tbsp flour in 2 tbsp broth and add to the saucepan and bring to a boil again. The mixture thickens on cooling, so you just want slightly thick filling.
- Transfer the mixture to a 9 by 9 inch baking dish. Remove the bay leaves. Let it cool for 10 mins. Meanwhile prepare the biscuit topping. Preheat the oven to 435 deg F (225 C)
- Biscuit Topping: Add flour, almond flour, baking powder, salt, nutritional yeast, herbs and black pepper in a bowl. Mix well.
- Add 1/2 cup chilled non dairy milk and mix in. Add 1 tbsp milk at a time to make a soft sticky dough. Let it sit for 5 mins, then add spoonfuls of the mixture on top of the pot pie filling.
- Bake at 435 deg F for 17 to 20 mins or until the topping is golden. Garnish with fresh herbs and freshly ground black pepper. Let it sit for 5 mins then serve.Make Ahead: Make the pot pie filling ahead and refrigerate for upto 2 days. Then add biscuit topping mixture, puff pastry biscuits or crust of choice and bake. Store: Store the baked Pot pie for upto 2 days in the refrigerator.
Notes
- Make this Nut-free: Omit the almond flour from the biscuit dough and use 2 tbsp vegan butter or oil
- Make this Gluten-free: Use a mix of 3/4 cup almond flour, 1/4 cup oat flour and 1/4 cup starch to substitute all purpose flour for the biscuit topping or use a gluten-free pie crust of choice..
- Make ahead: Refrigerate the filling for upto 2 days, then drop biscuit dough or pie crust of choice and bake.
- Variation: Add 1 cup shredded seitan or soaked and squeezed soy curls for a vegan chicken pot pie. Add more broth if the mixture is too thick,
Nutrition Information
Show Details
Calories
188.43kcal
(9%)
Carbohydrates
32.52g
(11%)
Protein
9.01g
(18%)
Fat
3.9g
(6%)
Saturated Fat
0.44g
(2%)
Sodium
490.91mg
(20%)
Potassium
447.69mg
(13%)
Fiber
4.99g
(20%)
Sugar
1.87g
(4%)
Vitamin A
3850.82IU
(77%)
Vitamin C
10.72mg
(12%)
Calcium
116.7mg
(12%)
Iron
2.29mg
(13%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 18843 kcal
% Daily Value*
| Calories | 188.43kcal | 9% |
| Carbohydrates | 32.52g | 11% |
| Protein | 9.01g | 18% |
| Fat | 3.9g | 6% |
| Saturated Fat | 0.44g | 2% |
| Sodium | 490.91mg | 20% |
| Potassium | 447.69mg | 10% |
| Fiber | 4.99g | 20% |
| Sugar | 1.87g | 4% |
| Vitamin A | 3850.82IU | 77% |
| Vitamin C | 10.72mg | 12% |
| Calcium | 116.7mg | 12% |
| Iron | 2.29mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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