Let’s make pot pie for dinner!
But…not just any pot pie.
We’re making a vegan, whole grain, veggie-loaded BISCUIT POT PIE.
It’s made with plenty of flavor-packed plant-based goodness like mushrooms, carrots, celery, onion, white beans, frozen peas, and lots of rosemary and garlic, all swaddled in a thick, saucy gravy, and topped with flaky homemade coconut oil biscuits.
If you have an enameled cast iron pan like this one (<–affiliate link), you can go straight from the stove to the oven with this pot pie…not need to even dirty a baking dish.
In other words, this biscuit pot pie is a saucy, carby, veggie-loaded 1 pot meal that wraps you up in all of its warm cozy vibes and gives you the best excuse to bail on dinner plans and stay home and cook instead.
Truth be told, it’s pretty much all I want to eat right now.
It satisfies all of my dinner needs (protein, veggies, carbs, oh my!) and those biscuits on top? Kevin kept saying how buttery they are with every bite he took…and yet there is no butter in them. Like, at all.
I used my flaky coconut oil biscuit recipe, just rolled out a little thinner and cut into 12 small biscuits to ensure they’d cook all the way through on top of the pie, and I swear something magical happens when the biscuits cook on top of the pie filling. They soak up a little bit of liquid so the bottoms stay soft, but their tops get perfectly golden and crisp, and the center is pure flaky goodness.
I might have plucked a few of them off the top and just snacked on them throughout the afternoon on the day I took these photos, and I regret absolutely nothing.
If you’re in the market for a hearty, satisfying, vegan-friendly meal to warm you up on a cold night, this mushroom and white bean biscuit pot pie is going to become a new family favorite. Switch it up with your favorite winter produce (sweet potatoes and cauliflower would be so good!), use whatever flour you love in the biscuits (whole wheat, all-purpose, spelt, einkorn, gluten-free…the biscuit world is your oyster), and prepare to be transported to pot pie heaven.
If you make this recipe, let me know what you think! Leave a comment below, or take a picture of your biscuit pot pie and share it with me on Instagram so I can see! Stay cozy, friends!
Mushroom and White Bean Biscuit Pot Pie
Time: 45 minutes
Serves: 4-6
Ingredients:
- 2 Tablespoons olive oil
- 8 oz cremini mushrooms, diced
- 1 small red onion, diced
- 2 celery stalks, diced
- 2 large carrots, thinly sliced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 large sprig rosemary, leaves finely minced
- 2 large garlic cloves, minced or pressed
- 1/4 cup all-purpose flour
- 4 cups vegetable broth/stock
- 14oz can white beans (navy, cannelini, great northern, etc), drained
- 1 cup frozen peas
- 1 batch flaky coconut oil biscuits
Instructions:
- Heat a large oven-safe skillet over medium heat. Add oil, diced mushrooms, onion, celery, carrot, salt, and pepper, and cook for 5-8 minutes, stirring often, until veggies are tender.
- Add rosemary, garlic, and flour, and stir until flour is no longer visible. Add broth and stir well.
- Increase heat to high and bring to a boil, stirring constantly, until broth has thickened slightly. Turn off heat and add in beans and peas. Taste and add more salt and/or pepper, if needed.
- Turn on the oven to 425 degrees Fahrenheit.
- Make biscuits according to recipe instructions, rolling out the dough 1-inch thick and using a 2-inch biscuit cutter to yield 10-12 biscuits. Nestle the biscuits into the pot pie filling, then transfer the entire dish into the oven to bake for 15-20 minutes, or until tops of biscuits are golden.
- Allow to cool for 5 minutes before serving, or allow to cool completely before covering and storing in the fridge for up to 4 days. Leftovers reheat well in the oven with an extra splash of broth.