Name: Vegan Pot Pie with Biscuit topping
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 1 cup chopped onion; 3 cloves of 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 leaves; 1 tsp dried rosemary; 1/2 tsp salt; 2 cups veggie broth; 2.5 cups veggies (, frozen veggies or chopped veggies such as green beans, corn, carrots, peas, zucchini, potatoes etc); 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 dried herbs such as oregano (,rosemary, basil); 1/4 tsp freshly ground black pepper (and more for garnish); 3/4 cup chilled non dairy milk (such as almond milk,light coconut milk or soy milk)

Simple, practical, and full of everyday flavour, Vegan Pot Pie with Biscuit topping is a gluten-free, non-vegetarian American main course made with chopped onion, of garlic, and mushroom in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: 6
Category: Main Course
Cuisine: American

Ingredients

1 cup chopped onion
3 cloves of 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 leaves
1 tsp dried rosemary
1/2 tsp salt
2 cups veggie 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 dried herbs such as oregano (,rosemary, basil)
1/4 tsp freshly ground black pepper (and more for garnish)
3/4 cup chilled non dairy milk (such as almond milk,light coconut milk or soy milk)

Method

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.