Everything Bagel Pot Pie
A savory, cozy Jamaican jerk seasoned vegan pot pie with an everything bagel biscuit topping!! A one-pot comfort food meal with incredible flavor! Even the biscuit topping cooks in the same pot!
Servings: 4
Equipment
- 8x11-inch baking dish or similar sized baking dish
Ingredients
For the pot pie:
- 2 teaspoons oil
- 1 cup chopped onion
- 1/4 cup chopped carrots
- 1/4 cup chopped celery
- 2 cloves garlic minced or use 2 teaspoons garlic paste
- 2 bay leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2-1 teaspoon jerk seasoning or use more of the above Italian herbs
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons all-purpose flour, or use gluten-free flour or a mix of half cornstarch and half rice flour
- 2 cups broth
- 1 tablespoon balsamic vinegar, optional
- 2 cups vegetables such as broccoli, green beans, butternut squash, cauliflower, potatoes etc
- 15 oz can white beans, drained or 1.5 cups cooked white beans or other beans or chickpeas
For the biscuit topping:
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1 teaspoon Italian seasoning
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons everything bagel seasoning
For the wet ingredients:
- 1 cup non-dairy milk such as coconut milk for best biscuit texture, or oat milk or soy milk
- 1 tablespoon oil
For more topping:
- 2 teaspoons everything bagel seasoning or more!
- 2 teaspoons melted vegan butter or olive oil
Instructions
- Add oil to an 8x11-inch or similar size baking dish. Then add the onion, garlic, carrots, celery, all the spices, herbs, the bay leaves, and half the salt and mix well.
- Bake in a preheated oven at 400º F (205º C) for 10 minutes. Meanwhile, prepare the rest of the ingredients. Remove the baking dish from the oven. Add the flour to the hot baking dish and mix in.
- Then add the vegetables, and white beans and slowly pour in half of the broth. Mix well so that the flour mixes into the broth and there are no lumps remaining. Then add in the balsamic vinegar (if using), the remaining broth, and salt and mix really well. Even the mixture out and place it back in the oven for 15-18 minutes.
- Meanwhile, prepare the topping. In a bowl add all the dry ingredients and mix really well. Then add the oil and 3/4 cup of milk and mix in. Add more milk, a tablespoon at a time to make a thick pancake-like batter. Set aside.
- Once the pot pie has thickened (check at the 15 to 17 minute mark) remove the dish from the oven. Mix the pot pie really well and even it out.
- Use a large spoon to distribute the topping batter all over the pot pie. Leave half ann inch around the edges, so that the air can escape. Sprinkle more everything bagel seasoning on top of the batter. Place the baking dish back into the oven and bake for 9-10 minutes, or until the topping is set.
- Remove the baking dish from the oven . Drizzle some olive oil or melted vegan butter on top. Let sit for 10 mins then Slice and serve.
- Store the baking dish covered with foil or parchment in the fridge for upto 3 days.
Video
Notes
To make this recipe nut-free omit the almond flour from the topping and use 2 tablespoons more all-purpose flour
To make it gluten-free use a gluten-free flour blend or use 2 tablespoons rice flour and 1.5 tablespoons cornstarch instead of the 3 tablespoons flour used in the pot pie mixture.
For the topping, you can just skip it if you want to keep it gluten-free or you can use a gluten-free all-purpose flour blend instead of the 1 cup flour. Cover the topping while baking so that the biscuit doesn’t dry out too much.
Variation: Add 1-2 tablespoons of nutritional yeast to the pot pie filling.
Nutrition
Calories: 468kcal | Carbohydrates: 76g | Protein: 18g | Fat: 12g | Saturated Fat: 1g | Sodium: 592mg | Potassium: 1025mg | Fiber: 13g | Sugar: 5g | Vitamin A: 6081IU | Vitamin C: 17mg | Calcium: 288mg | Iron: 7mg