Buy Now → Vegetarian Pot Pie
This Vegetarian Skillet Pot Pie is a veggie loaded twist on the classic chicken pot pie! It’s filled with tons of vegetables – and chickpeas in place of chicken – in a quick herb cream sauce and topped with refrigerated biscuits, making it the perfect one pot weeknight dinner! This is vegetarian comfort food at it’s finest!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top + Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
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- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1.5 cups sliced celery
- 1.5 cups sliced carrot
- 6 cloves garlic, thinly sliced
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 6 tablespoons butter
- 1/2 cup all purpose flour
- 2.5 cups vegetable broth
- 1/2 cup heavy cream
- 12 oz. frozen peas
- 1 (15 oz.) can garbanzo beans (chickpeas), drained
- 16 oz. canned biscuit dough
- 1 egg, beaten
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley for garnish
Instructions
- Heat oil in a large skillet over medium high heat.
- Preheat oven to 375 degrees.
- Add onion, celery, and carrot, along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 8 minutes.
- Add garlic, thyme, sage, and butter and cook, stirring frequently for 1 minute.
- Then stir in flour and cook for another minute.
- Reduce heat to medium and stir in heavy cream and vegetable broth.
- Stir in frozen peas and chickpeas and cook for just a minute or so until it thickens slightly.
- Add biscuits on top of the pot pie filling and brush the biscuits with the beaten egg.
- Bake for 15 minutes. Loosely cover with a sheet of tin foil and bake for another 15 minutes or until biscuits are cooked through.
- Garnish with fresh chopped parsley and enjoy!
Notes
- If you don’t have an enameled cast iron pan (like the one pictured in this recipe) that can go from stovetop to oven, you can just cook the filling on the stove in a regular pan, and then transfer it to an oven-safe baking dish to bake the biscuits and finish the dish. But this pan is seriously my favorite, and also pretty affordable so if you’re in the market, I’d highly recommend it! It’s incredibly durable and you’ll notice that it’s the pan I use in all my one pot recipes (like Mushroom Stroganoff, Skillet Chicken Parmesan Casserole, and One Pot Mac and Cheese).
- Be sure to just gently place the biscuits on TOP of the filling, don’t press them into it. The biscuits will cook all the way through on the top and get nice and golden brown, but the bottom part that’s touching the pot pie filling will remain a bit soft and will end up almost like the texture of a dumpling. This is how it’s supposed to be! I am quite averse to anything remotely soggy, and actually really enjoyed the dumpling texture on the bottom of the biscuits! You could also bake the biscuits separately on a baking sheet by themselves and then add them to the pot pie after they are fully baked through.
Find it online: https://midwestfoodieblog.com/vegetarian-pot-pie/
