Easy Vegetarian Pot Pie Biscuits
Before this recipe, I hadn’t had a pot pie in years. Every restaurant and grocery prepared pie contained chicken, beef or turkey. Since giving up meat, I hadn’t been able to find a suitable meatless alternative. Eating a pot pie with just vegetables felt like the recipe was missing something. Then the idea came to me, just add beans.
Whatever kind of white bean you have on hand will work in this recipe. I usually use navy or cannellini beans or sometimes I’ll use garbanzo beans. Again, it’s all about what you already have. The best thing about this recipe is that is uses ingredients that keep well for long periods of time- frozen vegetables, canned beans, potatoes, flour, and vegetable broth. For me, it’s a great go to dish when the weekly groceries are running low and all of the fresh vegetables are gone.
Pro Tip: Always keep frozen vegetables and canned beans on hand. These extremely versatile ingredients can be used to make practically any style dish.
The traditional pot pie that I loved as a child had an exterior made of flaky pie crust. As a more convenient alternative, I use biscuits instead. Not only are they buttery and flaky but they’re simple to just pop in the oven while I cook the vegetable filling. I swear, this easy swap cuts the “pot pie” recipe time in half.
To begin, preheat your oven according to the biscuits instructions then dice up your potatoes. Toss the potatoes in a medium pan over medium heat with some butter and soy sauce. It may sound strange to use soy sauce, but trust me- it adds amazing flavor to potatoes. Soy sauce is a great way to add sodium without using table salt. Cover your potatoes for a few minutes to help them quickly cook thoroughly.
Next, make a roux with butter and flour. Continue to mix the two over medium heat until they form a bubbling thick paste. Once this happens, start adding in your vegetable broth. Whisk in your vegetable broth to prevent lumps from occurring with the flour. Combined all of the broth, and let the mixture simmer for a few minutes to thicken. Keep stirring occasionally while you continue to cook your veggie, bean, and potato mixture. Season the mixture with rosemary, pepper, garlic, and any other herbs that you want. Once the sauce thickens a bit and your vegetable mixture is warm, add the vegetable mixture to the sauce and continue to stir while it thickens. Add in any additional seasonings, like cracked black pepper and remove from heat.
The key to this recipe is having patience with your filling. It takes time for the gravy to thicken. So it’s alright if it looks liquidy at the beginning. It’s supposed to.
At some point during all of this, your timer probably went off and you removed your biscuits from the oven. Now that they’ve had a second to cool, split one in half, lay it in shallow bowl and top it with the pot pie filling. Sprinkle on some cheese on and enjoy!
*This can easily be vegan by using oil or vegan butter and leaving off the cheese.
1 Package of premade biscuits
1 16 oz package of frozen mixed vegetables
1 can of cannellini beans
2 medium potatoes
2 cups of vegetable broth
3-4 tbsp butter
3 tbsp flour
1 tbsp garlic powder
1 tsp rosemary
1 tsp thyme
1 tbsp soy sauce
Cracked black pepper
Optional cheese for sprinkling
Bake the pre made biscuits while creating the pot pie filling. Create the filling by dicing and cooking 2 medium potatoes in butter and a tbsp of soy sauce. Add the frozen vegetables and the can of beans after the potatoes are soft. Season the vegetable mixture. Then create a roux. Combine 3 tbsp of butter with 3 tbsp of flour over medium heat until the mixture is paste like. Whisk in 2 cups of vegetable broth and let it simmer to create a gravy. Once it’s thickened, add in the vegetable-bean-potato mixture and let it thicken even more. Split open a biscuit and smother it with the pot pie filling. Top with fresh cracked pepper and a sprinkle of sharp cheddar cheese.
Filling will keep for 5 days in the refrigerator. Recipe serves 8.
Hi! I'm Lacie, an Integrative Nutrition Health Coach turned Food Blogger. Welcome to The Vegetarian LunchBox where I celebrate my passion for vegetarian cooking.