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.
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 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.
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.
How to make vegetarian pot pie
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 vegetarian pot pie can be easily customized! Here are a few ideas to get you started:
- 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
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!
Biscuit Topped Vegetarian Pot Pie
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.
BettyLou says
can this be made with cooked fresh veggies cooled off
Lindsay Moe says
Yes! The cans just make it so easy because you know exactly how much you need and don’t need to do the prep work.
Lisa says
It’s looks hearty and delicious for fall! Super flaky biscuits as well!
Lindsay Moe says
Thanks Lisa!
Cindy says
Everything about this YES! Thanks for making a delicious vegetarian option!
Lindsay Moe says
It really is a great vegetarian option, I’m glad you’re excited about it!
Dannii says
This is totally my kind of comfort food. I love how many veggies you packed in to it too.
Lindsay Moe says
Thanks Dannii!
Wajeeha says
This vegetarian pot pie looks super delicious…and I loved that you used canned veggies…such a great time saving tip!
Lindsay Moe says
Thanks Wajeeha!
Marlynn | Urban Bliss Life says
This dish looks amazing! We always have these fresh veggies on hand (except jackfruit – I love that you used jackfruit!), and I love one-skillet meals like this one!
Lindsay Moe says
Thanks Marlynn! It’s a long ingredients list but still so easy!
Crystal Faulkner says
This is such a fun little recipe. Thank you for sharing this fantastic idea with us!
Lindsay Moe says
Thanks Crystal!
Art from my Table says
Pot Pie is the epitome of comfort food! You just might have convinced me to try jackfruit!
Lindsay Moe says
I hope you do!
Bobby Taylor says
My veggie pot pie needs little recipe! I make gravy by mixing 3 tbs or bacon drippings with 1 tsp salt, 1 tsp, black pepper, 2 heaping tbs self rising flour and heat/stir until ingredients mix well and then add 1 1/2 cups of whole milk and bring to boil until just starts to thicken. Place on family size package of frozen mixed veggies (after they are half cooked) into large oven dish, pour gravy over veggies, cover top with raw biscuit dough, frozen biscuits work great. Bake at 350 degrees until biscuits are golden brown.
Enjoy!
Bobby Taylor says
PS Some people use mushroom soup instead of gravy.
Nicole says
This might be a stupid question but is the calories for the whole thing or a serving? And if so for a serving how much is a serving? Thank you, it’s looked great!! I’m making it for dinner tonight!
Lindsay Moe says
Not stupid at all! Calories are for one serving, and I calculated 8 servings for the whole dish.
Aliya Cheskis-Cotel says
I have never tasted jackfruit but I heard that it has a very strong taste. Can you please send me alternatives to use for 14 oz. jackfruit? Or, if you recommend it, tell me more about it please. Thank you!
Lindsay Moe says
There is a lot going on in this recipe, so there’s plenty of flavor to cover the jackfruit. It’s more there for the texture. However, you could replace it with canned white beans or leave it out entirely to make a veggie only pot pie!
Robyn says
My family LOVED this so much I made it 2 nights in a row. Zero leftovers. Well I was so proud of how good it was, i took some to the neighbor. I didn’t have rosemary so I used Oregano. So incredibly delicious. Thank you for this addicting recipe. Pure love.
Jesse says
Comfort food at its finest. I was so happy to find this recipe after looking for a good veggie option to make along side biscuits. Love the Biscuit on top!
Lindsay Moe says
I’m so glad you enjoyed it!