I loved my chicken pot pie recipe so much that I had to make a vegetarian version.
This version has all the creamy, flavorful umami of my original recipe, without the meat.
Not to mention it’s just as hearty, with the richness of the filling is balanced with bright veggies.
Pro Tip: Adding peas right before you add it to the oven prevents them from over cooking and getting too mushy.
Best Vegetarian Pot Pie
Buttery biscuits and a creamy veggie-packed filling makes this a hearty yet nourishing dish for the winter months.
Ingredients
For The Filling
2T Unsalted Butter
1c mushrooms, roughly chopped
2 medium carrots, diced
1 small potato, diced
1 clove of garlic, minced
2 celery ribs, dicedbv
3T flour
1.5c vegetable stock
(like this one)
1c heavy cream
1c frozen peas
1T fresh thyme
1/2t pepper
1t salt
For The Dough
1.5 c flour
2.25t baking powder
1/4t baking soda
1/2t sea salt
1t sugar
1/4t thyme
5T unsalted butter
1c buttermilk
*see note
Instructions
Heat oven to 425 degrees.
In medium cast iron skillet heat 1T butter over medium heat. Add mushrooms and cook until liquid has released and evaporated and mushrooms have begun to take on color. Remove mushrooms from pan and set aside.
Add additional tablespoon of butter, minced garlic, diced carrots, potato and celery into pan and sauté until bright in color and slightly softened, about 5 minutes.
Add in 3T of flour and stir until everything in the pan is evenly coated.
Add in 1.5c chicken stock, 1c heavy cream and mushrooms back into the pan and bring to a gentle simmer and cook until slightly reduced, 8-10 minutes.
While veggies are simmering, cut 5T of butter into cubes and set back in fridge. Combine 1/5c flour, 2.25t baking powder, 1/4t baking soda, 1/2t salt, 1t sugar, 1/4t thyme into a large bowl.
Remove butter from fridge and mix into flour. Using your fingers, break up the butter into small pieces, continuing to coat in flour until the largest butter chunks are about the size of peas.
Stir in 1c of butter milk until just combined.
Remove the pan from the heat and stir in 1c frozen peas, 1T fresh thyme, 1c shredded rotisserie chicken meat, 1/2t pepper, and 1t salt.
Portion out the dough into dough balls on top of the filling mixture. Place in the oven and bake for 20 minutes, until the tops of the biscuits are golden brown, with a few spots of dark brown.
Remove from oven and let sit for at least 5 minutes before serving.
* If you can’t find buttermilk, combine 1c of milk with 1T of lemon juice and let rest at room temp for 10 minutes before combining.
Give this recipe a try and let me know what you think in the comments
More One-Pot Recipes
Beets are an under utilized vegetable and their greens fly even more under the radar. This recipe makes their greens a shining star with a slow sauté, punch of spice and dash of lemon.