This recipe for Biscuit Topped Vegetarian Pot Pie has been sponsored by Cans Get You Cooking. All thoughts and opinions are my own.
We’re heading into comfort food season!
I don’t know about where you live, but it turns fall-ish pretty much the second the calendar turns to September here. That means we get to break out all the hot and comforting meals we’ve been holding back all summer!
Crank that oven up (we’re going all the way to 450ºF on this one!) and get ready for some seriously cozy pot pie. This one comes topped with the best buttery homemade biscuits.
This ingredients list is long, but we’re saving time by using canned veggies! Canned veggies are a guilt-free way to save time because they’re just as nutritious as fresh veggies and can help you serve up the recommended 53 cups of vegetables a family of four needs every week.
That’s because fresh vegetables (and fruits!) are harvested at the peak of ripeness and canned within only four hours, sealing in their nutrition and flavor. Plus, kids and adults who use six or more canned foods per week are more likely to have diets higher in 17 essential nutrients, including potassium, calcium and fiber. Stocking my pantry with canned foods is a no-brainer.
Pot pie usually comes with chicken inside, but I used canned jackfruit which mimics the taste and texture. This is definitely my favorite way to use jackfruit to date because all the other savory elements really help it taste like chicken.
Canned jackfruit is also infinitely easier and less intimidating than working with the enormous fruit itself, plus you get all the same nutritional benefits! It’s also much easier to find in the grocery store (I found mine in the natural/organic section) and provides year-round access to this magical fruit.
Canned foods also help cut down on waste because most recipes are designed around full can portions. If the cans you find are slightly different sizes, no worries! As long as they’re pretty close, you’ll be fine.
We can break this recipe down into three steps: veggies, gravy, and biscuits. First, get your onions cooking. While that’s happening, start the gravy.
Once the gravy is nice and thick, add it to the pan with the onions, nutritious canned veggies, and spices. Let that heat up in the oven while you make your biscuits.
I like to keep my buttermilk and butter in the freezer while I’m preparing the rest of my ingredients so they’ll be super cold when I’m ready to work with them. Cold biscuit ingredients are what’s going to keep these flaky and delicious!
Using the food processor to make biscuits keeps it super simple. Pulse a few times to mix the dry ingredients, then add the butter and pulse a few times more until the pieces of butter are about the size of oatmeal.
When you mix in the buttermilk, cheese, and chives, be sure to only stir until incorporated as over-mixing will lead to tough biscuits. Be sure to watch the video to see just how easy it all is!
This biscuit topped pot pie can be easily customized! Here are a few ideas to get you started:
- Swap the jackfruit for canned chicken if you prefer
- Use whatever canned vegetables you love or have on hand such as green beans or new potatoes
- Add a pinch of cayenne pepper in with the spices for a little heat
- If you don’t like cooking with alcohol, you can omit the wine and replace with equal amounts canned vegetable stock
If you make this recipe, be sure to rate it and leave a comment. Also, be sure to tag #theliveinkitchen and #CansGetYouCooking on Instagram when making this recipe or other canned food recipes so we can enjoy and share your photos!
- 3 tablespoons butter
- 1/4 cup all purpose flour
- 1/2 cup dry white wine
- 1 cup canned vegetable stock
- 1 1/2 cups milk
- 1 tablespoon olive oil
- 1 large onion diced
- 2 garlic cloves minced
- 14 ounces canned jackfruit rinsed and drained
- 8.75 ounces canned corn drained
- 8.25 ounces canned carrots drained
- 8.5 ounces canned peas drained
- 4 ounces canned mushrooms drained
- Coarse kosher salt and freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 cup fresh parsley finely chopped
- 2 cups unbleached all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter cold and cut into cubes
- 1 cup buttermilk cold
- 1 cup shredded sharp cheddar cheese
- 2 teaspoons dried chives
- 1 tablespoon melted butter
Preheat the oven to 450ºF.
Lay the jackfruit on a clean kitchen towel and pat dry. Using your fingers, press the jackfruit chunks and pull apart into large shreds. Set aside.
In a medium pot, melt 3 tablespoons butter over medium heat. Add 1/4 cup flour and whisk for 1 minute. Add the wine and whisk for an additional minute. Slowly whisk in stock and milk. Bring to a boil, whisking almost constantly, then reduce heat to a simmer. Continue to whisk for 5 minutes or until it begins to thicken.
Meanwhile, heat 1 tablespoon olive oil in a 12 inch cast iron skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, 5-7 minutes. Add the garlic and cook, stirring for 1 minute more.
Pour the thickened milk mixture into the cast iron skillet along with the jackfruit, corn, carrots, peas, and mushrooms. Season to taste with salt and pepper and add the thyme, rosemary, and parsley. Transfer the pan to the oven while you make the biscuits.
To make the biscuits, place flour, baking powder, baking soda, sugar, and garlic powder in food processor and pulse to combine. Add the cold butter and pulse 5-7 times until the butter is pea sized. Transfer the mixture to a large bowl and stir in the buttermilk, being careful not to over mix. Fold in the cheddar cheese and chives.
Remove the cast iron skillet from the oven and carefully drop large spoonfuls of biscuit dough neatly on top. Return the pan to the oven and bake 15 minutes or until the biscuits are cooked through and lightly browned on top. Remove from the oven and brush the biscuits with the melted butter. Let cool 10 minutes before serving.