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This recipe may not look like the traditional pot pie, but it has all of the makings of one. A golden brown encasing of bread and a deliciously savory and chunky filling. Specifically, this pot pie has a minestrone soup filling – broth, diced tomatoes, beans, onions, veggies – and a wheat biscuit-like crust that is flavored with coconut oil and a touch of rosemary. Talk about comfort food!

Minestrone Pot Pie With Biscuit Topping [Vegan]

$2.99
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Serves

4-6

Cooking Time

10

Ingredients You Need for Minestrone Pot Pie With Biscuit Topping [Vegan]

For the Minestrone:
  • 4 cups vegetable broth (low-sodium if needed)
  • 1 14-ounce can diced tomatoes
  • 1 14-ounce can cannellini beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 medium carrot, diced
  • 4 celery stalks, diced
  • 1 medium zucchini, diced
  • 2 garlic cloves
  • 2 cups chopped kale leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste

For the Biscuits:

  • 2 cups white whole wheat flour
  • 4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon dried rosemary, chopped
  • 1/4 cup coconut oil, solid
  • 3/4 cup unsweetened non-dairy milk of choice
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon of olive oil

How to Prepare Minestrone Pot Pie With Biscuit Topping [Vegan]

  1. Preheat the oven to 425°F.
  2. In a large dutch oven, sauté diced onion in olive oil until translucent. Add celery, carrots, and zucchini and sauté for 5-7 minutes. Once the vegetables are starting to cook, add the minced garlic and spices and cook for one additional minute. Add broth, a can of tomatoes, and cannelloni beans. Once all the ingredients are simmering, add the kale leaves. Stir ingredients and let it simmer for 10-15 minutes.
  3. Now, make the biscuits. In a mixing bowl, combine 2 cups of whole wheat flour, baking powder, rosemary, and salt. Add coconut oil to the flour mixture and use your fingers to combine into a sandy texture. In a separate measuring cup, whisk apple cider vinegar into 3/4 cup of unsweetened milk of choice. Then, slowly pour the milk into the flour, along with 1 tablespoon of olive oil, and stir until just combined. The dough will be very sticky and thick.
  4. Place biscuit dough onto a large piece of parchment paper. Use your hands to flatten into a square about 1/4-inch thick. Use a mason jar or drinking glass to cut out 7-8 biscuits.
  5. Now, assemble the pot pie. Top the soup with the biscuits. Using a pastry brush, top biscuits with a light amount of olive oil.Bake the minestrone pot pie for 8 minutes. Take the dish out of the oven, brush the biscuits one more time with olive oil, and then continue baking for 2-3 more minutes. The biscuits will be a light golden brown when done. Serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

photourl

Liz Martone

See My Recipes

Hi, I'm Liz, the writer and photographer behind Pumpkin & Peanut Butter, a {mostly} plant-based food blog dedicated to simple, healthy eats. I focus on using natural ingredients, whole grains, and plenty of plants in my recipes, and of course, peanut butter! But, above all, I believe in balance—balance in the ways we nourish ourselves, the ways we stay active, and the ways we achieve happiness every day.

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