Dinner bliss in one pot! This vegan Vegetable Pot Pie, topped with Olive Oil Biscuits, makes a homey dinner that everyone will love. This biscuit recipe alone, is everything!
Vegan
If you’re scouring the internet for comfort food that isn’t going to leave you feeling…well…blah, then stop. Just stop. Your search is over, my friend.
This Vegetable Pot Pie is a cozy, one pot meal. It’s loaded with a variety of shiitake, oyster and cremini mushrooms, giving this a lot of umami. If you’d rather keep things simple, just use whatever mushrooms you have on hand, or go even simpler…and use up all the veggies in your fridge.
Tip: To create more texture and substance in vegan or vegetarian dishes that include mushrooms, try breaking the mushrooms up into chunks with your hands instead of slicing them. In this dish, I sliced the shiitakes, but broke up the oyster and cremini mushrooms.
How to Make Vegetable Pot Pie
Get started by sautéing the mushrooms in a large heavy, oven safe skillet. I love using a cast iron braiser, similar to this affordable one. Get them just beginning to brown, then add the remaining veggies. Some flour is added to thicken the sauce, then just cover and allow the filling to sit while you make the biscuits.
You can certainly top this pot pie off with some ready made vegan biscuits, but ahhh…these are so fun to make! And they’re yummy, too! So, even if you skip the pot pie (why would you do that?)…don’t skip the biscuits!
These biscuits are pretty simple to make. Once you combine your dry and wet ingredients, you’ll just want to be sure not to overwork the dough. It’s fine to have dry spots before dumping it onto your worksurface. Use your hands to press it out gently and just keep folding as the recipe calls for. They’ll rise perfectly into big fluffy biscuits!
Top your filling with the biscuit rounds and bake for just twenty minutes. For a nice brown top, I like to broil for just a minute or so.
Served with a nice little salad, this is a really filling meal, so, you’re likely to have leftovers. Go ahead and pop it in the fridge. It reheats well with some added vegetable broth. Enjoy!
Vegetable Pot Pie with Olive Oil Biscuits
Ingredients
- 3 tablespoons olive oil divided
- 12 ounces cremini mushrooms wiped clean, ends trimmed and broken into chunks
- 4 ounces oyster mushrooms wiped clean and broken into chunks
- 4 ounces shiitake mushrooms wiped clean, stems removed and sliced
- 1 large onion diced
- 3 stalks celery sliced
- 4 medium carrots sliced
- 3 cloves garlic finely chopped
- 1/3 cup unbleached all purpose flour
- 2 1/2 cups vegetable broth
- 1 cup fresh or frozen peas
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Olive Oil Biscuits
- 2 1/4 cup unbleached all purpose flour
- 1 1/2 tablespoons cornstarch
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/3 cup olive oil
- 1 cup unsweetened plain almond milk or other unsweetened plant based milk
- 1 teaspoon apple cider vinegar
Instructions
- In a large, heavy, oven-safe skillet over medium high heat, add 2 tablespoons of the olive oil and all of the mushrooms. Toss to coat and saute just until the mushrooms begin to brown and their moisture has released and evaporated.
- Push the mushrooms to the side of the pan and add the remaining tablespoon of olive oil. Add the onion, celery and carrots to the oil and cook for a minute or two. Toss all of the vegetables in with the mushrooms and continue cooking until the onions begin to look translucent.
- Add the flour and stir to coat all of the vegetables. Cook for about two minutes, then add the vegetable broth, stirring to combine. Add the peas, thyme, salt and pepper. Continue to cook for just a minute. Give it a taste and season accordingly.
- Remove the skillet from the heat. Cover and allow to sit while you prepare the biscuits.
- Preheat your oven to 375 degrees.
Making the Olive Oil Biscuits
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder and salt.
- In a small bowl or measuring cup, whisk the olive oil, almond milk and apple cider vinegar.
- Make a well in the center of the flour mixture and pour the olive oil mixture in. Using a rubber spatula, gently fold the ingredients together. Some dry spots are fine. Don't overwork the dough to avoid a tough biscuit.
- Dump the dough onto a floured work surface. Using your fingers press the dough out to about a half inch thick rectangle. Sprinkle just a bit of flour over the top. Fold the rectangle into thirds. Press the dough out again and repeat two more times.
- Cut the dough into circles using a biscuit cutter or a drinking glass. Press any scraps back into a rectangle, cutting until you've used up all the dough. You should get between 8 and 9 biscuits.
Baking the Pot Pie
- Uncover and top the pot pie with the bicuits. Place in your preheated oven and bake, uncovered, for 20 minutes. To get a more golden topped biscuit, turn the oven to broil and set the pan on the top rack of your oven. Broil for just a minute or so. Keep a close eye on the biscuits…they can burn quickly.
More of My Favorite Comfort Foods…
I LOVE SEEING PHOTOS OF RECIPES THAT YOU’VE MADE!
Before you take a bite, snap a photo with your phone, follow me on INSTAGRAM and tag it with #TASTELOVEANDNOURISH
Now this is the type of casserole that I dream of – hearty healthy AND delicious!
Me too, Joanne! I live for healthy comfort food! xo
Hiiii Caroline! I stopped by to see what all this deliciousness is about! Nothing more comforting than a pot pie topped with biscuits! I looove how it’s mushroom packed. Delicious recipe my dear!
Traci! I’m so glad you stopped in! So glad you’re into this…it’s one of my favorites! :)