Winter Vegetarian Pot Pie
Prep time:
10 mins
Cook time:
50 mins
Total time:
1 hr
Yield: 4 people
Description
This recipe calls frozen plant-based butter, so make sure you consider that when planning to prep and cook. Also, you can make the vegetables and sauce in advance, just be sure to warm it through before topping with the biscuit dough. If not, the biscuits bottoms may not fully cook by the time the pie is done.
Ingredients
- 1 large onion, cut into medium dice (you can substitute a medium leek, trimmed, quartered lengthwise, cut into medium dice, and washed)
- 1 pound red or yellow boiling potatoes, cut into medium dice
- 1 pound vegetables, see below
- 1/4 cup olive oil, divided
- 1 teaspoon dried thyme, divided
- Salt and ground black pepper
- 1/2 cup frozen peas
- 1/4 cup flour
- 1 cup each: vegetable broth and rich plant milk (such as oat or coconut creamer)
Vegetables (Pick a mix - you'll need a pound)
- Cabbage, quartered, cored and cut into short 1/2-inch thick slicesCauliflower, cut into small florets
- Winter Squash, peeled, seeded, and cut into medium dice
- Carrots or parsnips, peeled, halved or quartered if large, and sliced 1/2-inch thick
- Turnips or rutabagas, peeled and cut into medium dice
- Sliced Baby Bella mushrooms
Biscuits
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons each: baking powder and sugar
- 1/2 teaspoon salt
- 6 tablespoons plant-based butter, cut into 4 to 6 pieces and frozen
- 1/2 cup rich plant-based milk (such as oat or coconut creamer)
Instructions
- Heat oven to 450 degrees. Toss onion, potatoes and vegetables of choice with 2 tablespoons of oil, 3/4 teaspoon thyme, and a generous sprinkling of salt and pepper on a large rimmed baking sheet. Roast vegetables until tender, about 20 minutes. Remove, add peas, and set aside. Reduce oven temperature to 400 degrees.
- While vegetables cook, heat remaining 2 tablespoons of oil over medium heat in a large saucepan or small Dutch oven. Whisk in flour and remaining 1/4 teaspoon thyme; cook until golden, about 1 minute. Whisk in milk and broth; simmer until sauce comes to a boil and fully thickens; cover and keep warm.
- For the biscuits, pulse flour, baking powder, sugar, and salt to combine a food processor. Add butter; process until fully incorporated into the flour (if you don’t have a food processor, you can do this by hand). Pour flour mixture into a medium bowl; stir in milk with a fork to form a soft dough.
- Add hot vegetables to warm sauce; adjust seasonings including salt and pepper to taste. Pour mixture into a 9-inch deep-dish pie plate. Using a spoon or your hands, break dough into 8 small pieces and evenly arrange them over the warm filling. Bake until the sauce is bubbly and biscuits are a rich golden brown, about 30 minutes. Serve.