Hot, fluffy, flaky, cheesy biscuits baked on top of a creamy vegetable pie filling—this is not a drill, people. I’ve made this pot pie just for you, and it’s spectacular. This pot pie will feed a crowd, so gather your favorite people and dig in!
Serves: 6 to 8
⅓ cup (80 g) vegan butter
⅓ cup (40 g) all-purpose flour
1 cup (240 ml) vegetable broth
3 cups (720 ml) nondairy milk
2 tsp (10 g) Dijon mustard
Salt, to taste
Black pepper, to taste
8 oz (240 g) baby potatoes, cut in half
1 tbsp (15 ml) olive oil
3 medium carrots, diced
4 cloves garlic, finely chopped
2 cups (300 g) frozen green beans
1 (15-oz [450-g]) can corn, drained
1 tsp poultry seasoning
2 cups (240 g) all-purpose flour
2 tsp (8 g) baking powder
½ tsp baking soda
1 tsp salt
¼ cup (15 g) nutritional yeast
¾ cup (180 ml) nondairy milk
1 tsp distilled white vinegar
⅓ cup (80 g) cold vegan butter
Olive oil, as needed
Minced fresh thyme, rosemary or parsley (optional)
To make the pot pie filling, melt the butter in a large pot over medium heat. When the butter has melted, add the flour and whisk to make a roux.
Cook the roux for 1 minute, then add the broth, milk and mustard. Whisk to combine, making sure there are no lumps. Season with a pinch of salt and black pepper.
Bring the mixture to a simmer, then add the potatoes. Simmer for about 15 minutes, stirring frequently or until the sauce has thickened and the potatoes are tender.
In the meantime, heat the oil in a large nonstick skillet over medium-high heat. Add the carrots and garlic and sauté for about 5 minutes, until the garlic is golden brown. Add the green beans and sauté for about 5 minutes, until the carrots and green beans are soft. Season with a pinch of salt and black pepper.
When the potatoes are tender and the carrots and green beans are cooked, transfer the carrots and green beans to the pot with the potatoes and cream sauce. Add the corn and poultry seasoning to the filling. Stir to combine, then simmer for 2 minutes, or until the filling is thick. Taste and adjust the seasonings.
Pour the pot pie filling into a 9 x 9–inch (23 x 23–cm) baking dish. Set the filling aside.
Preheat the oven to 400°F (204°C).
To make the cheesy biscuits, sift the flour, baking powder and baking soda into a large bowl. Stir in the salt and nutritional yeast.
In a small bowl, mix together the milk and vinegar and set the mixture aside for 1 minute to allow the milk to thicken.
Break the butter up into small pieces with your fingers and drop them into the flour mixture. Press and pinch the butter into the flour using your fingers or a fork until the butter is evenly distributed and the flour resembles sand.
Add the milk mixture to the flour mixture and stir to combine. Once it becomes too difficult to stir, knead the dough with your hands for about 1 minute to form a ball.
Put the dough on a floured surface. Pat out the dough and fold it over, then roll the dough out until it is about ½ inch (13 mm) thick. Cut 9 to 10 small biscuits out of the dough. Use all the dough to make biscuits by bringing the dough scraps together into a ball and rolling it out again. Place the biscuits on top of the pot pie filling.
Brush the tops of the biscuits with the oil and bake the pot pie for 15 to 20 minutes, or until the biscuits are golden brown and cooked through. Serve big scoops of the pot pie in individual bowls and sprinkled with the fresh herbs (if using).