Vegetable Pot Pie Recipe

This vegetable pot pie recipe is a showstopper recipe for entertaining, featuring a kale and white bean filling and a cornmeal Parmesan biscuit crust.

It’s comfort food season! With all the holiday entertaining going on, we wanted to develop a meatless, seasonal entrée for you to try for your upcoming gatherings or special winter-time meal. After much research and two unsuccessful lentil loaves (based on this vegetarian nut loaf, which just can’t be beat!), we landed with a vegetable pot pie recipe. Because who doesn’t love to eat their veggies in gravy with a biscuit on top?

How to make this vegetable pot pie recipe

This pot pie (inspired by Bon Appétit) is chock full of goodness, including mushrooms, kale, parsnips, onion, and white beans. While it takes a bit of time to prepare, it’s ultimately worth it. So don’t attempt when you’re starving after a long day at work! But it’s perfect for a special occasion, especially for a wintery holiday like Thanksgiving or Christmas. The gravy was savory and flavorful, and the topping was surprisingly delicious with the addition of cornmeal and Parmesan cheese.

The main components of this vegetable pot pie recipe: saute up some winter vegetables, then add some spices and flour to create a gravy. In the meantime, mix up the cornmeal biscuit topping dough. The secret ingredients are buttermilk and Parmesan, which makes it moist and super savory! Then place the filling mixture into ramekins or a large baking dish, dollop with the biscuit topping and bake for 30 minutes. Overall it takes about 1 hour and 20 minutes to complete. A few things that could speed up prep time: make the filling and the biscuit topping in advance and refrigerate, then bake it on the day of serving!

This recipe also features parsnips, which are a more unique vegetable. Do you peel parsnips? Absolutely! Make sure to peel parsnips before making this recipe. You can customize this recipe to the vegetables you have on hand or are in season for you, which is likely where the vegetable pot pie recipe concept originated (the old clean-out-the-ice box trick!). Enjoy, and let us know what you might include in your pot pie!

Looking for savory pie recipes?

This vegetable pot pie recipe is one of our fan favorite recipes. If you’re looking for some more savory pie recipes, here are a few on our website and around the web:

• Cozy Vegetarian Pot Pie
• Vegan Pot Pie with Savory Sage Crust
• Vegetarian Shepherd’s Pie with French Lentils
• Savory Sweet Potato Galette with Feta
• Vegetarian Tamale Pies
• 29 Savory Pies to Eat for Dinner Tonight | Bon Appetit

This recipe is…

This vegetable pot pie recipe is vegetarian.

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Vegetable Pot Pie Recipe

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This vegetable pot pie recipe is a showstopper recipe for entertaining, featuring a kale and white bean filling and a cornmeal Parmesan biscuit crust.

• Author: a Couple Cooks
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 1x
• Category: Main Dish
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

For the vegetable pot pie filling

• 3 carrots
• 1 large parsnip
• 1 large onion
• 1 small bunch kale (2 cups chopped)
• 8 ounces mushrooms
• 2 cloves garlic
• 15-ounce can cannellini beans (1 ½ cups cooked beans)
• 2 tablespoons olive oil
• 1 ½ teaspoons kosher salt, divided
• 2 tablespoons flour
• 1 tablespoon white wine vinegar
• 1 ½ tablespoons soy sauce
• 2 tablespoons tomato paste
• 1 ½ teaspoons dried thyme
• 1 ½ teaspoons dried sage
• 3 cups vegetable broth
• Fresh ground black pepper

For the vegetable pot pie topping

• ¾ cup all-purpose flour
• ½ cup whole wheat flour
• 6 tablespoons cornmeal
• 1 ¼ teaspoons baking powder
• 1 teaspoon kosher salt
• ¼ cup butter, coconut oil or oliv eoil
• ½ cup Parmesan cheese
• ½ cup buttermilk (or as a substitute, ½ cup milk with ½ tablespoon lemon juice, allowed to sit at room temperature for 5 minutes)

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Instructions

1. Preheat oven to 400°F.
2. Peel and thinly slice the carrots and parsnip. Chop the onion. Destem and roughly chop the kale. Thinly slice the mushrooms. Mince the garlic. If using canned beans, drain and rinse the beans.
3. In a large skillet, heat the olive oil over medium high heat. Add the carrot, parsnip, onion, kale, and mushrooms and season with 1 teaspoon kosher salt. Sauté for 5 to 7 minutes until the onion is translucent, stirring occasionally. (Meanwhile, assemble the ingredients in Step 4.)
4. Add the garlic and sauté for about 30 seconds. Stir in the flour and cook for 1 minute. Stir in the white wine vinegar, soy sauce, tomato paste, dried thyme, and dried sage. Cook for 1 minute more, then stir in the vegetable broth. Turn down the heat and simmer for 5 to 10 minutes, stirring occasionally, until the gravy thickens. (Meanwhile, make the topping in Step 5.) Finally, stir in the beans. Taste and season with about ½ teaspoon kosher salt and plenty of fresh ground black pepper.
5. For the topping, in a bowl, stir together the all-purpose flour, whole wheat flour, cornmeal, baking powder, and kosher salt. Stir in the butter (or coconut or olive oil) and Parmesan cheese. Then stir in the buttermilk until a dough forms. Mix with your hands a bit to form a ball of dough. Divide the dough into 4 equal pieces and shape each into a disk, about ¼ inch thick (if you are using a large baking pan, skip this step).
6. When the vegetables are ready, divide the mixture into 4 oven-proof bowls and place the biscuit topping on top of each (or place all of the vegetable mixture into a large baking pan and place small scoops of the dough on top).
7. Bake about 30 minutes, until lightly browned. Let cool for several minutes, then serve.

Notes

Inspired by Bon Appétit