Vegan Pot Pie with Biscuit topping
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 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
Description
The pot pie filling begins by cooking onions and garlic until translucent, adding mushrooms, herbs, and a blend of flour to form a roux that thickens the broth into a gravy. Mixed vegetables are added and simmered until tender but still slightly firm. The filling is then transferred to a baking dish and allowed to cool slightly to set before topping. The biscuit topping prepared with all-purpose and almond flour, baking powder, nutritional yeast, herbs, and non-dairy milk is mixed to a dough and spread over the filling before baking at a high temperature for a crisp golden crust.
This vegan dish harmonizes the savory plant-based filling with a flaky biscuit topping providing textural contrast. It can be adapted to be nut-free by omitting almond flour or gluten-free by substituting the flours. The recipe suggests making the filling ahead and adding protein alternatives like seitan or soy curls for a variation with vegan chicken substitute.
Ingredients
- 1 cup onion chopped
- 3 cloves 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 leaf
- 1 tsp rosemary dried
- 1/2 tsp salt
- 2 cups vegetable 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 oregano rosemary, basil, dried herbs such as
- 1/4 tsp black pepper and more for garnish, freshly ground
- 3/4 cup non-dairy milk such as almond milk, light coconut milk or soy milk, chilled
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
- For a nut-free version, omit almond flour and use vegan butter or oil instead.
- Make the biscuit topping gluten-free by substituting all-purpose flour with a mix of almond flour, oat flour, and starch or use a gluten-free pie crust.
- You can prepare the filling up to 2 days in advance; add the biscuit topping and bake when ready.
- Enhance protein by adding shredded seitan or rehydrated soy curls; add broth if filling is too thick.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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