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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Vegetarian Pot Pies with Feta Scallion Biscuits Cooking View
Annie's Original

Pot pie is undoubtedly one of the foods I most look forward to in the cold weather seasons.  The thick, hearty filling and tender flaky topping are a winning combination, perfect to warm you up on even the chilliest of days.  We don’t always have chicken on hand and our fridge is nearly always stocked with a variety of veggies, so I thought I would try my hand at a meatless version.

This is a spectacular vegetarian meal and a great way to use up some of the veggies you may have hanging around the fridge.  As wonderful as the filling is, I love the biscuit topping even more.  They are so tender and buttery, and the addition of feta and scallions makes them irresistible.  Our whole family loved this meal and we definitely didn’t miss the meat one bit.

Note: This recipe was developed as part of my ongoing contribution to the Go Bold with Butter blog.  Head over to see my posts as well as more great recipes from the other awesome bloggers involved with the project!

Vegetarian Pot Pies with Feta Scallion Biscuits
Yield: 4-5 servings

Ingredients

For the filling: 
3 tbsp. butter
1 medium yellow onion, chopped
1 red bell pepper, seeded and chopped
2 carrots, peeled and chopped
12 oz. baby bella mushrooms, sliced
¾ cup frozen peas
2 cloves garlic, minced
½ tsp. red pepper flakes
6 tbsp. all-purpose flour
2 cups veggie broth
Salt and pepper, to taste

For the biscuit topping: 
1½ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
Freshly ground black pepper, to taste
6 tbsp. cold unsalted butter, cut into pieces
¼ cup crumbled feta cheese
¼ cup chopped scallions
½ cup plus 1-2 tbsp. buttermilk

Cooking View

Directions

  • Preheat the oven to 400˚ F.  Lightly grease 4-5 ramekins or other small oven-safe serving dishes.  (Alternatively, use a pie plate or 2-quart casserole dish).  To make the filling, melt the butter in a large saucepan or Dutch oven over medium-high heat.  Add the onion, bell pepper, and carrots to the pan and sauté, stirring occasionally, until the vegetables begin to soften.  Stir in the mushrooms and continue to cook, stirring occasionally, until the mushrooms have released most of their liquid and softened.  Stir in the garlic and red pepper flakes and cook just until fragrant, about 1 minute.  Add in the flour and stir so that it evenly coats the vegetable mixture.  Cook for about 1 minute. A bit at a time, stir in the veggie broth, mixing each addition until it has been fully incorporated.  Once all the liquid has been added, let cook, stirring occasionally, until the filling bubbles and thickens.  Remove from the heat.  Stir in the peas.  Season with salt and pepper to taste.  Divide the filling mixture between the prepared serving dishes.

  • To make the biscuit topping, combine the flour, baking powder, salt and pepper in a medium bowl.  Whisk to blend.  Stir in the pieces of butter and toss to coat in the dry ingredients.  Using two forks or a pastry cutter, cut the butter into the dry ingredients until the mixture is coarse largest butter chunks are the size of small peas.  Stir in the feta and scallions and toss briefly to combine.  Pour in ½ cup of the buttermilk and stir gently with a fork until a dough has formed.  If necessary, add the remaining 1-2 tablespoons of buttermilk to form a fully cohesive dough.  Be careful to avoid overmixing or kneading, otherwise you will end up with a tough dough.  Turn the dough out onto a lightly floured work surface and pat to a thickness of about ¾- to 1-inch.  Use a biscuit cutter 2½-3 inches in diameter to cut out rounds of the dough and place atop the veggie filling in the serving dishes.  If necessary, reroll the dough scraps to make additional biscuits.  Lightly brush the tops of the biscuits with additional buttermilk and add a sprinkle of freshly ground pepper.  (There may be enough extra dough for 1 or 2 additional biscuits.  Feel free to bake them as extra to enjoy with the dish!)

  • Transfer the baking dish(es) to a rimmed baking sheet, and place in the upper half of the oven.  Bake, rotating the pan halfway through baking, until the biscuits are light golden brown and the filling is bubbling, about 20 minutes total.  Let cool briefly before serving.

  • amy

    YUM! I will be making these in the next few days. Thanks Annie!

  • http://twitter.com/tinnedtoms Jac -Tinned Tomatoes

    The snow is floating down outside, it’s a bit chilly inside. This is just what I want to eat for lunch.

  • http://twitter.com/wvanillasugar Warm Vanilla Sugar

    I love the look of those biscuits! This whole dish looks fabulous!

  • Liz @ Tip Top Shape

    This is literally the perfect cold weather meal! I’ve never tried pot pie before and especially not a veggie version!

  • Abby @ The Frosted Vegan

    Pot pies are like a bowl of love on these crazy cold winter nights, those biscuits are calling my name!

  • Misty Lynn

    This is awesome! I recently made the wonderful chicken pot pie recipe from The Casserole Queens and had told my hubby that I wanted to try a veg. pot pie next…and here it is! Thanks!

  • http://twitter.com/thefigtreeblog Courtney Rae Jones

    Thank you so much for sharing this awesome vegetarian recipe Annie! :) I cannot wait to make this! It’s currently -40’F here on the Canadian Prairies and I’m in need of something to stay warm!

  • Caroline L.

    Pot pies are one of my favorite things in the world. Ever. Would love to try out this version!

  • Jacqueline Benjamin

    Looks delicious! Have you tried the drop biscuit recipe from Cooks Illustrated? It was the first biscuit I’ve ever made, so I don’t have much to compare it to, but it was super buttery and delicious. And the best part was it took less than 30 minutes from start (pulling out the ingredients) to finish (pulling them out of the oven). You can access the recipe online through Cooks Illustrated (or through my blog here: http://food-ology.blogspot.com/2012/11/drop-biscuits-with-turkey-pot-pie.html) if you’re interested. I highly recommend at least checking out the technique- very different and yet utterly simple.

  • annieseats

    No, I haven’t tried it, but in general I think all biscuits are about that quick. Maybe 10 minutes to mix up and less than 20 to bake. Glad to know you like them though!

  • annieseats

    Holy cow! Stay as warm as you can!

  • http://www.facebook.com/heather.shorb Heather Shorb

    This make me happy.

  • Jen

    These look delicious! so cozy! What do you call the blue bowl/mini dutch ovens that you baked these in? and where did you buy yours, I would love to get some! Thanks Annie always creating tasty meals!

  • Jamie Martin

    Did you cook those in the individual Le Creuset? I have been searching for the perfect pot pie dishes!

  • Tracy

    In the winter, produce options get a bit limited, it’s wonderful to see a comforting, vegetable, themed dinner.

  • Marissa In College

    I took one look at this recipe and had to make it TONIGHT! It was wonderful! Thanks again for another delicious recipe.

  • http://twitter.com/FoodStoriesBlog Food Stories

    This looks incredible – Got to pin it :-)

  • Guest

    Thanks Annie! I made this for dinner last night and it was delicious! Love your website :)

  • annieseats

    Sure did, I love them! Though ramekins work pretty well too (but I know, they aren’t nearly as fun!)

  • annieseats

    They are Le Creuset mini cocottes. You can buy them at Sur La Table, Williams Sonoma, etc. Probably also on Amazon. I bought these at a local kitchen store.

  • http://twitter.com/KatiesCucina Katie Jasiewicz

    Oh my these look heavenly and the feta scallion biscuits… well that’s just Genius!

  • Rosie

    This was great – better than with chicken! We omitted mushrooms since we don’t like them and made it in a pie dish. Took a little longer to bake, my biscuits were also a bit thicker than you recommended I think, but we were so happy with the taste! Going in the recipe box.

  • Andrea Gebely

    These were delicious! Thanks for the wonderful recipe.

    I made the filling the night before we planned to eat it so that all I had to do was make the biscuits and turn turn the oven on. It probably took a little longer to bake but was amazing nonetheless. :-)

  • http://www.sugarcoatedbliss.com/ Sugar addict

    Made these for dinner tonight…..YUM!!!
    They are so easy to make and so hearty. Perfect for cold winter days!
    The feta cheese in the biscuit really takes the biscuit to a whole new level.

  • bianca

    Filling was wonderful, but I found that the biscuits were more dumpling-ish than biscuit. I’d try baking on the side next time to see if they are more biscuity that way.

  • annieseats

    It is just a biscuit dough, so I think if they seemed more like a dumpling to you, baking them separately would do the trick.

  • Katrin

    Hi Annie :) I also want to get those cocottes from Le Creuset. What size are those? There are two sizes available and I just can’t figure out which one is the better one to get. As always, love the recipe! :)

  • annieseats

    Mine came as a set of four minis – not sure of the exact size. I love all their stuff!

  • Katrin

    They come in 8oz and 22oz capacity here. On rough estimate, what’s it closer to? I’m so confused as to what looks like a normal portion size when I’m in the shop staring at them. And yes, their stuff is gorgeous!

  • annieseats

    Definitely the 8 oz. size. That would be 1 cup versus a 3 cup capacity, which sounds huge for a single portion of something!

  • Katrin

    Thanks Annie :) now just to decide on a color…

  • http://www.embracingtheeveryday.com/ Ashley

    These are awesome, Annie! I made them for the second time tonight, and I just love them! It’s so great to have a vegetarian recipe that I can enjoy, and my non-vegetarian family loves it just as much! I love the addition of the red bell pepper!

  • annieseats

    So glad to hear you enjoyed them!

  • Karen

    OK, so I just HAD leave a comment for this recipe (months later)…I made this in a large pan for a crowd of 25 at my house for my son’s First Communion this past weekend…there was not a crumb left! Meat-eaters and vegetarians alike raved about this dish…and it was alongside a spiral ham, manicotti, chicken cordon bleu and two quiches. Thanks so much for this recipe Annie – it is officially a winner in my house!

  • annieseats

    Awesome! So glad it was a hit :)

  • Gwen Shriver Brown

    This recipe got me to not only cook with mushrooms for the first time, but EAT THEM on purpose! I love the biscuits so much – I’m going to make them on their own one of these days. The gravy has such a rich flavor with all those veggies. I love it!

  • annieseats

    Wonderful! So glad you enjoyed it. Maybe this will be your gateway mushrooms :)

  • Melissa Lunderby

    This recipe is amazing! Thanks for sharing! We made our biscuits a little more peppery, and it was AMAZING.