Vegetable Pot Pie Recipe (2024)

Ingredients

Scale

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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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, andkosher 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.

Inspired by Bon Appétit