Biscuit Topped Vegetarian Pot Pie

Biscuit topped vegetarian pot pie is a veggie twist on a classic chicken pot pie! The savory, creamy filling is full of vegetables and topped with the best homemade biscuits. It’s rich, comforting, and perfect for weeknights thanks to canned vegetables.

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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 veggie 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.

Why use canned vegetables?

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.

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.

Ingredients

For the filling

• Butter
• Flour
• White Wine
• Vegetable stock
• Milk
• Olive Oil
• Onion
• Garlic
• Canned jackfruit
• Canned corn
• Canned carrots
• Canned peas
• Canned mushrooms
• Salt 
• Pepper
• Dried thyme
• Dried rosemary
• Fresh Parsley

For the biscuit topping

• All-purpose flour
• Baking powder
• Baking soda
• Sugar
• Garlic powder
• Salt
• Unsalted butter
• Buttermilk
• Sharp cheddar cheese
• Dried chives

How to make vegetable pot pie

1. Preheat the oven and pull apart the jackfruit into large shreds. 
2. Make the gravy by melting butter in a medium pot. Whisk in the flour, then whisk in the wine. Slowly whisk in the stock and milk. Bring to a boil, whisking constantly, then reduce to a simmer and let thicken.
3. In a cast iron skillet, cook onion in olive oil until softened. Add garlic and cook until fragrant.
4. Pour the gravy, jackfruit, corn, carrots, peas, and mushrooms into the cast iron skillet. Season with salt, pepper, thyme, rosemary, and parsley. Transfer the pan to the oven while you prepare the biscuits.
5. To make the biscuits, add the dry ingredients to a food processor and pulse a few times to mix. Then add the butter and pulse again. Transfer the mixture to a large bowl, stir in the buttermilk, cheese, and chives, being careful not to overmix. 
6. Remove the cast iron skillet from the oven and carefully drop large spoonfuls of biscuit dough on top. Return the pan to the oven and bake until biscuits are cooked through. Remove from the oven and brush biscuits with melted butter. Let cool for a few minutes before serving.

Top tips

Using jackfruit

Pot pie usually comes with chicken inside, but I used canned jackfruit which mimics the taste and texture and makes this a vegetarian pot pie. 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.

Use cold buttermilk and butter for the 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!

Don’t over mix the biscuit dough

Using the food processor to make biscuits keeps it super simple, but be careful not to over mix! 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!

How to store

Store leftover veggie pot pie in an airtight container in the refrigerator for up to 5 days. I recommend storing the biscuits and the filing separately so the biscuits don’t get soggy.

You can also freeze the filling for up to 2 months.

Tips for customizing vegetarian pot pie

• Swap the jackfruit for canned or cooked 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
• Feel free to skip the biscuit topping and use pie crust instead

FAQ

More vegetarian casseroles

• Crispy Quinoa Bake
• Italian Quinoa Casserole
• Broccoli Quinoa Casserole
• Spaghetti Squash Casserole
• Slow Cooker Quinoa Enchilada Casserole

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!

Head to www.CansGetYouCooking.com or visit them on Facebook, Instagram, Twitter, and Pinterest to explore more canned food recipes and speed up your cooking this season!

Recipe

Biscuit Topped Vegetarian Pot Pie

A vegetarian pot pie made from canned jackfruit, peas, carrots, and mushrooms mixed with gravy and topped with the best buttery biscuits.

4.54 from 30 votes

Print Pin Rate SaveSaved!

Prep Time: 25 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Calories: 504kcal

Author: Lindsay Moe

Ingredients

For the Filling:

• ▢ 3 tablespoons butter
• ▢ ¼ cup all purpose flour
• ▢ ½ cup dry white wine
• ▢ 1 cup canned vegetable stock
• ▢ 1 ½ 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
• ▢ ¼ cup fresh parsley, finely chopped

For the Biscuit Topping:

• ▢ 2 cups unbleached all purpose flour
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ 2 teaspoons sugar
• ▢ 1 teaspoon garlic powder
• ▢ ½ 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

Instructions

• 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 ¼ 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.

Nutrition

Calories: 504kcal | Carbohydrates: 58g | Protein: 12g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 774mg | Potassium: 544mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3910IU | Vitamin C: 16.9mg | Calcium: 318mg | Iron: 3.4mg

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