Description
We are going totally cozy overload with this ultimate comforting dish! Our rich, creamy, and brimming with flavor Vegan Biscuit Pot Pie is loaded with wholesome and filling veggies like: peas, carrots, potatoes, green beans, cannellini beans, and corn and bathed in a delicious seasoned gravy for full warming-goodness effect. Then topped with hearty rustic biscuits that are tender and fantastic for soaking up delicious gravy. This hearty dish is sure to keep you full and satisfied for hours.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Ingredients
Pot Pie Ingredients:
- 1 medium yellow onion, finely diced
- 2 celery ribs, fine dice
- 2 Tablespoons minced garlic (about 8 – 9 cloves)
- 3 Tablespoons flour (gluten free or thickener of choice)
- 1 cup vegetable broth *(see notes)
- 1 cup unsweetened plain plant milk
- 1 cup water (plus more – see notes) *
- 1 ½ cups russet potatoes, small dice
- 2 ½ cups frozen mixed veggies (peas, carrots, green beans, corn) *(see notes)
- 1 cup cooked or from can cannellini beans (optional)
Pot Pie Seasonings/Spices:
- 1 large bay leaf (or 2 small bay leaves)
- ¼ teaspoon sweet paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon ground mustard
- 2 Tablespoons dried minced onion flakes
- ½ teaspoon dried crushed thyme *
- ¼ + 1/8 teaspoon poultry seasoning *
- 1 ½ teaspoon sea salt (+/- to taste)
- ½ teaspoon ground pepper (+/- to taste)
Other Ingredients:
- 1 recipe Rustic Biscuits *(see recipe card below)
Optional Toppings:
- Fresh chopped parsley
Instructions
- Preheat the oven 400 F. Place the oven rack in the center position.
- In a large ceramic/enamel-lined Dutch oven or similar large and deep nonstick skillet, add the finely minced onion and celery; sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water if the onions start to stick and/or to prevent burning.
- Add the minced garlic and sauté for 30 seconds, then sprinkle the flour over the sautéed veggies and cook for about one minute.
- Next add veggie broth and milk, whisk well to incorporate. Simmer and stir to thicken. Check the consistency. If necessary, remove some of the “gravy” and whisk in some additional flour, then stir back into the gravy. Repeat until the desired gravy consistency is achieved. Taste test the gravy, adjust spices as needed.
- Add the diced potatoes and frozen veggies, simmer for 20 to 30 minutes or until the potatoes are tender.
- In the meantime, make the Rustic Drop Biscuits (see recipe).
- The pot pie assembly can be done in a deep oven-safe skillet or it can be assembled by placing the pot pie mixture into a 10 x 13 casserole pan, then place 6 drop-like biscuits on top, evenly spaced. Lightly brush the biscuits with plant milk, then sprinkle with a tiny bit of thyme.
- Place in a preheated oven for 13 minutes, then switch to broil to lightly brown the tops for 4 to 7 minutes, then remove and allow to cool for 5 minutes before serving.
Notes
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Poultry Seasoning: Poultry seasoning has a nice blend of thyme, sage, marjoram, rosemary, black pepper, and nutmeg. It is excellent in this recipe.
*Dried Crushed Thyme: Dried and crushed thyme leaves are not the same as ground thyme. Ground thyme has a powdery consistency. Whereas dried and crushed thyme leaves have some texture. You can use either in this recipe. We used dried and crushed thyme leaves, so if you are using ground thyme, scale back to about half of the amount used and check for flavor consistency.
*Water (or Broth): Start with 1 cup of water or broth as indicated in the recipe, but as the gravy simmers, it thickens and becomes dense. Add an additional ¼ cup of water or broth at a time as the gravy cooks and thickens, stir well and continue to cook until the potatoes are tender. You may need to add ¼ cup water/broth several times during the simmering process (to cook the potatoes until tender). This does not water down the gravy as the flavor intensifies as it condenses. We added ¼ cup more of water (or broth) 3 times during the cooking process. It is important not to add the full ¾ cup additional water or broth all at once and only as needed. You want a beautiful thick gravy, but not too thick. Also note that the gravy will continue to thicken when in the oven as well.
*Tips: You want plenty of gravy, but you don’t want your biscuits to sink too far into the gravy. (They will sink a little bit and that is perfectly fine). If you don’t have enough gravy, then your pot pie will be drier and you won’t have enough gravy for these delicious biscuits. If you are worried about having enough gravy, then cook the pot pie filling on the stove top until the potatoes are tender and bake your Rustic Biscuits separately on a cookie sheet in the oven, then add the Rustic Biscuits to individual servings as a topper. This method also allows you to control the amount of gravy and the thickness. If you bake them separately, use an upper oven rack and a silicone baking mat or parchment paper lined baking sheet. Bake for 12 – 14 minutes, use the broiler to lightly brown the tops, if needed.
*Deep Skillet: If you do not have a deep enough oven safe skillet, simple transfer the pot pie to a large casserole dish after cooking the pot pie filling and place the biscuits on top. If your skillet is filled to the brim, consider using a casserole dish, or place a baking sheet on a lower rack to catch any bubble-overs.
*Vegetables: Use frozen or fresh vegetables. We used frozen for this recipe. It worked perfectly. If using fresh, you may have to cook the veggies longer to reach the desired tenderness.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Makes: 4 to 6 servings
*Storage: Refrigerate, use within 5 days.