Name: Vegan Biscuit Pot Pie with White Beans and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 2 tbsp olive oil; 1 large yellow onion, diced; 4 medium garlic cloves, minced; 1/2 tsp fine sea salt; 1/4 tsp ground black pepper; 1 tsp dried rosemary; 1 tsp dried thyme; 1/2 tsp chili flakes; 1 bay leaf; 12 medium crimini mushrooms, scrubbed with a damp cloth and chopped into quarters; 3 ribs of celery, diced; 3 medium carrots, diced; 1 tbsp balsamic vinegar; 1 tbsp tamari; 1 tbsp chickpea miso or mellow white miso; 3 cups cooked white beans (navy beans or great northern beans); 2 cups vegetable broth; 3 tbsp light/white spelt flour; 1/2 cup non-dairy milk; 1 tsp apple cider vinegar; 1 1/4 cups light/white spelt flour, plus more as needed; 1 tsp baking powder; 1/4 tsp fine sea salt; 3 tbsp cold vegan butter (I use Miyokos exclusively- you can also use regular organic butter if you eat it)

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This vegan biscuit pot pie is ultra cozy and satisfying. White beans, mushrooms, rosemary, and thyme cooked are cooked to perfection in vegetable broth and topped with vegan spelt biscuits. Then, the skillet is transferred to the oven where the biscuits are baked until golden!

This vegan biscuit pot pie with white beans and mushrooms is the perfect one-dish meal for winter time. A combination of onions, garlic, mushrooms, carrot, celery, rosemary, thyme, white beans, and plenty of seasonings and vegetable broth is cooked in a cast iron skillet, then topped with healthy vegan spelt biscuits and baked until golden. I realize that I say this a lot, but this is vegan comfort food at its finest and healthiest, and I hope you love it as much as we do. It’s packed with protein thanks to the white beans, and immune-boosting antioxidants from all of the veggies. The biscuits are light and healthy, containing just three tablespoons of vegan butter (I use Miyokos exclusively) in the whole recipe.

I whipped this up before going to see a movie on a chilly night a few weeks ago and reheated it briefly when I came home. It’s the kind of meal that lends itself well to making ahead of time. When dinner hour rolls around, all you’ll need to do is reheat it for 10-15 minutes and perhaps throw together a side salad if you’re feeling ambitious. A salad made with spinach, citrus, and avocado goes particularly well with this, providing a nice contrast to the deep, earthy flavours of beans and mushrooms in the pot pie.

If you have never made biscuits before, don’t fear! My recipe is extremely easy–the kind of thing you’ll be able to make with your eyes closed, once you get the hang of it. My vegan spelt biscuits are not saturated with a lot of butter the way that some recipes are, and they come together quickly. As long as you can stir and briefly knead dough, you can make my biscuit topping.

One thing that is important to note is that you must use an oven-proof skillet for this recipe. I love my Lodge cast iron skillet (affiliate link). It’s an American-made, affordable, healthy choice that is free from harmful non-stick chemicals. Plus, cast iron cookware lasts FOREVER!

how to make this vegan biscuit pot pie:

Start by sauteeing the vegetables in a cast iron skillet. Add the herbs, beans, seasonings, and broth mixed with light spelt flour (this helps thicken the mixture).
Whip up the biscuit dough.
Roll out the dough to ½-inch thickness and cut it into 8 circles using a cookie cutter or the rim of a drinking glass.
Place the biscuits on top of the vegetable/bean mixture and bake until golden, about 30 minutes.

An overhead shot of onions, garlic, carrots, celery, mushrooms, white beans, and herbs in a cast iron skillet. The base of the pot pie.

An overhead shot of all the vegetables and beans in a large cast iron skillet with the vegetable broth and flour added for liquid.

An overhead shot of the vegetable and bean mixture in the skillet and the uncooked biscuits on a wooden cutting board ready to be transferred to the top of the skillet.

An overhead shot of the pot pie with the uncooked biscuits covering the skillet containing the white bean and vegetable mixture.

the finished product: the cast iron skillet has just been taken out of the oven and the white bean/mushroom stew is covered in golden buttery vegan spelt biscuits.

what to serve with this vegan biscuit pot pie:

Spinach salad with in-season citrus fruit and diced avocado and a light vinaigrette is a nice contrast to some of the deep, earthy flavours found in the pot pie.

ingredient substitutions:

If you don’t have any white beans on hand, substitute 3 cups of cooked chickpeas, lentils, or even 2 blocks of crumbled tempeh.
If you don’t have any light/white spelt flour, feel free to substitute all whole spelt flour. You may need to add a bit more liquid to the dough, since whole spelt flour is more dry than light spelt.
If you need a gluten-free option, swap out the spelt flour for an equivalent amount of gluten-free all purpose flour.
You can use any vegetables you like in this pot pie. Not a fan of mushrooms? Use 2-3 cups of finely chopped broccoli, cauliflower, or kale in its place.
To keep this recipe vegan, I used Miyokos vegan cultured butter. This is the only vegan butter that I recommend using, as it is free from processed vegetable oils. You can also simply use coconut oil. If you eat dairy, feel free to use 3 tablespoons of organic/grass fed butter instead.

More vegan comfort food recipes from Up Beet Kitchen:

The vegan pot pie served in a white bowl

I hope that you love this vegan biscuit pot pie recipe. If you make it, leave a comment and rating below the recipe. And don’t forget to share a photo to Instagram–tag me @upbeet.kitchen and #upbeetkitchen so that I can see your delicious recreations.

Enjoy!