White Bean Pot Pie with Herb Biscuits
In short: Creamy cannellini beans, mushrooms, carrots and peas in a thyme gravy, topped with fluffy herb biscuits and baked until golden. Plant-based comfort food. It takes about 1 h 25 min in total and makes 6 servings.
- Prep
- 35 min
- Cook
- 50 min
- Total
- 1 h 25 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 445 kcal
Pot pie is cold-weather food at its most comforting, and this version replaces chicken with creamy white beans and mushrooms. The gravy is thickened with a little flour and plant milk, then seasoned with thyme and a hint of lemon. Herb biscuit dough is dropped over the top instead of pastry, so there is no rolling or chilling. The biscuits bake up tall and golden and soak up the filling underneath.
Instructions
- Heat the oven to 200°C (400°F). Heat the oil in a large oven-safe skillet or pan and cook the onion, carrots and celery for 8 minutes. Add the mushrooms and cook for 6 minutes more.
- Stir in the garlic and flour and cook for 1 minute. Slowly pour in the stock and plant milk, stirring well, and simmer for 6 to 8 minutes until thickened.
- Add the beans, peas, thyme, lemon juice, salt and pepper and cook for 3 minutes. Taste and adjust, then pour into a 23 x 33 cm (9 x 13 inch) baking dish if your pan is not ovenproof.
- For the biscuits, whisk the flour, baking powder and salt in a bowl. Rub in the cold vegan butter with your fingertips until the mixture looks like coarse crumbs.
- Stir in the herbs and the soured plant milk until just combined. The dough should be shaggy and soft; do not overmix.
- Drop 8 to 9 large spoonfuls of dough over the hot filling, leaving small gaps. Brush the tops with plant milk.
- Bake for 25 to 30 minutes, until the biscuits are risen and deep golden and the filling bubbles at the edges. Rest for 10 minutes before serving.
Tips
- Keep the butter cold and the dough lightly handled. Warm butter and heavy mixing make biscuits dense instead of tall and tender.
- Make the filling a day ahead and keep it in the fridge. Reheat it until bubbling before topping with fresh dough so the biscuits bake through.
Questions and answers
Can I freeze white bean pot pie?
Freeze the filling alone for up to 3 months and bake fresh biscuits on top when you reheat it. Baked biscuits go soft after freezing.
Can I use puff pastry instead of biscuits?
Yes. Cover the cooled filling with a sheet of vegan puff pastry, cut a few slits and bake at 200°C (400°F) for 25 minutes until golden.
What can I add to the filling?
Diced potatoes, leeks, corn or green beans all work. Add the potatoes with the carrots, and make sure they are cut small so they cook through.
How long does it take to make White Bean Pot Pie with Herb Biscuits?
About 1 h 25 min in total: 35 min of preparation and 50 min of cooking.
How many calories are in White Bean Pot Pie with Herb Biscuits?
About 445 kcal per serving, with 12 g of protein, 61 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 445 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 61 g |
| Fat | 17 g |
| Fiber | 11 g |
| Sugar | 9 g |
| Sodium | 880 mg |
Estimated values, calculated from the ingredients.
