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Vegetarian Pot Pie with Biscuits

Easy Vegetarian Pot Pie with Biscuits


  • Author: Katie Allen
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4 Servings 1x

Description

A weeknight miracle: veggie-packed, kid-friendly, under 30 minutes and savory. This easy vegetarian pot pie will warm you from the inside out. Potato soup filling makes it a snap!


Scale

Ingredients

  • 1 package refrigerated flaky biscuits (I used Annie’s Organic Flaky Biscuits)
  • 1 Tbsp olive oil
  • 10oz bag frozen “steam in bag” red potatoes
  • 1 cup frozen green beans
  • 1 cup frozen carrots
  • 1/2 cup frozen peas
  • Splash red wine or vegetable broth (optional)
  • 32oz carton creamy potato leek soup
  • 2 tsp soy sauce
  • 2 Tbsp corn starch

Instructions

  1. Separate biscuits, arrange on a baking sheet lined with parchment paper. Bake according to directions in oven or toaster oven.
  2. Heat oil in a large skillet over medium high.
  3. While it’s heating, pour frozen potatoes, carrots and green beans into a microwave safe container (omit peas). Add 2 Tbsp of water. Microwave for 4-5 minutes to thaw and steam slightly. Drain water.
  4. When skillet it hot, add the potatoes, carrots and green beans. Salt and pepper, to taste.
  5. Cook for 5 minutes, stirring occassionally to prevent sticking. 
  6. Splash red wine or vegetable broth in pan to deglaze. Scrape the bottom of the pan, with a non-metal utensil, to loosen crispy bits.
  7. Add potato leek soup, soy sauce and peas.
  8. Bring to a simmer, then reduce heat to low.
  9. Whisk corn starch in 2 Tbsp of water until smooth.
  10. Slowly pour the cornstarch slurry into the mixture, whisking the mixture as you go. 
  11. Gently stir for a few more minutes as the mixture thickens. Taste, season with salt & pepper as needed.
  12. Remove biscuits from the oven.
  13. To serve, arrange the cooked biscuits on top of the filling mixture.

Notes

Vegetarian: This recipe is vegetarian.

Vegan: This recipe has no added dairy ingredients. Refer to the label of the biscuits and potato leek soup for vegan/dairy details.

Gluten-Free: Substitute gluten-free biscuits. Refer to the label of potato leek soup for gluten/wheat details.

  • Category: Entree
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 336
  • Sugar: 5.3
  • Sodium: 863mg
  • Fat: 10.6g
  • Saturated Fat: 1.6g
  • Carbohydrates: 52.2g
  • Fiber: 4.4g
  • Protein: 8.2g
  • Cholesterol: 0mg

Keywords: vegetarian pot pie, weeknight pot pie, easy pot pie

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