Nut-free option
This pot pie is reminiscent of the classic dish, but is (of course!) vegan. It pairs a creamy vegetable base with homemade vegan biscuits that will please the entire family. Don’t be intimidated by the long ingredient list; this recipe is well worth it.
PREP TIME: 30 minutes
COOK TIME: about 50 minutes
YIELD: 6 servings
INGREDIENTS:
BISCUITS
- Canola or olive oil (or spray version), for baking dish
- ¾ cup (180 ml) plain, unsweetened soy milk
- 2 tsp (10 ml) apple cider vinegar, white vinegar, or lemon juice
- 6 tbsp (¾ stick [84 g]) vegan butter (nut-free if needed)
- 2 cups (250 g) all-purpose flour (spooned and leveled or weighed)
- 1 tbsp (12 g) granulated sugar
- 2 tsp (9 g) baking powder
- ¼ tsp baking soda
- ½ tsp salt
POT PIE FILLING
- ¼ cup (56 g) vegan butter (nut-free if needed)
- 1 medium-sized white onion, chopped (about 1 cup [160 g])
- 1 cup (110 g) shredded carrot
- 1 cup (101 g) diced celery
- 2 cups (300 g) peeled and diced russet potatoes
- 2 tbsp (30 ml) water
- 1 cup (134 g) frozen green peas
- 1 cup (136 g) frozen corn
- 3 cloves garlic, peeled and minced, or 1 tbsp (9 g) jarred minced garlic
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ¼ tsp ground celery seed
- 1 tbsp (2 g) dried parsley
- 1 tsp garlic powder
- ⅓ cup (41 g) all-purpose flour
- 1 cup (240 ml) plain, unsweetened rice milk
- 1½ cups (360 ml) vegetable broth
TOPPING
- 2 tbsp (28 g) vegan butter, melted (nut-free if needed)
- 1 tsp dried parsley
INSTRUCTIONS:
1. Preparing the Baking Dish:
- Preheat the oven to 425°F (220°C) and oil a 9 x 13–inch (23 x 33–cm) baking dish with canola or olive oil.
2. Making the Biscuits:
- Whisk together the soy milk and vinegar in a small bowl and place in the fridge to curdle.
- Place the vegan butter in the freezer.
- In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt.
- Use a cheese grater to shred the cold butter into the flour mixture and stir until well mixed.
- Add the cold milk mixture and stir to incorporate. Transfer to a floured surface and add more flour if needed to make the dough workable.
- Gently press the dough into a rectangle about 1 inch (2.5 cm) thick. Fold it in half widthwise and press into a rectangle. Repeat this four times to create layers. Press into a rectangle that is ¾ to 1 inch (2 to 2.5 cm) thick.
- Use a biscuit cutter (2¾ to 3 inches / 7 to 7.5 cm in diameter) to cut out six circles without wiggling the cutter.
3. Preparing the Pot Pie Filling:
- In a large, lidded skillet, melt the vegan butter over medium heat.
- Stir in the chopped onion and cook for 5 to 7 minutes, until translucent.
- Add the shredded carrot, diced celery, and potatoes. Pour in the water, cover, and cook for 10 minutes, stirring occasionally.
- Stir in the peas, corn, and minced garlic. Cook for 30 seconds to 1 minute, until fragrant.
- Add salt, black pepper, ground celery seed, dried parsley, garlic powder, and flour. Stir until the veggies are coated.
- Slowly add rice milk and vegetable broth while stirring constantly. Bring to a gentle boil, then let simmer for 3 to 5 minutes until the filling thickens. Remove from heat.
4. Assembling and Baking:
- Pour the veggie mixture into the prepared baking dish and top with the biscuit dough.
- Bake for 16 to 20 minutes until the biscuits turn golden brown.
- Mix melted vegan butter and dried parsley in a small bowl to make the topping.
- Once out of the oven, brush the topping evenly over the biscuits.
- Serve the Creamy Vegetable Pot Pie Casserole warm.
TIPS:
- For flaky biscuits, ensure the butter is cold and grated into the flour mixture.
- Curdling soy milk with vinegar creates a buttermilk-like consistency for the biscuits.
- Feel free to customize the filling with your favorite vegetables.
- Shredded butter allows for even distribution throughout the biscuit dough.
- To prevent wiggling, cut the biscuits straight down with a biscuit cutter.
- Brushing the melted butter topping after baking adds flavor and a glossy finish.
