Broccoli Cheddar Biscuit Pot Pie. When cheezy broccoli cheddar soup and comforting biscuit pot pie get married and have a baby … this is the creation. The creamiest, flakiest, most comforting dish that’s ready in under an hour and requires just one skillet. Your welcome in advance. 

kinda like broccoli cheddar soup, but so much better

I don’t know about you guys, but I honestly believe that pot pie is, like, the epitome of comfort food. It’s just so good. Since we’ve all seen our fair share of chicken pot pies, I wanted to switch things up a bit. Instead of chicken, I thought to myself … “Why don’t I make broccoli cheddar pot pie? But instead of pie crust or phyllo dough, why don’t I use BISCUITS?!” Fast forward and here I am sharing this epic recipe with you. The best part? If you have an oven safe pan or cast iron skillet, this entire dish can be make with JUST ONE PAN. Sayonara, dish duty. Grab a drink and let’s get to cookin’ the best broccoli cheddar biscuit pot pie.

two words. simple & easy.

This is the kinda dish you could serve to guests and they’d think you spent all day slaving in the kitchen over it. It’s comforting, homey, and rich. But make no mistake – this dish is simple af and requires less than an hour to put together. I used store bought biscuits to save on time, so all you really need to do is prepare the filling! This broccoli cheddar biscuit pot pie is so damn easy, you could enjoy it any night of the week!

How to make biscuit pie

This broccoli cheddar biscuit pot pie is quite literally, as easy as pie. It’s made in just one skillet, and only requires just a few steps. We start by making a classic broccoli cheddar soup, except much thicker and almost gravy-like. We want it thick enough so the biscuits lay perfectly on top and don’t sink. Once the soup is done, we top it with our pre-made biscuits (hint : Pillsbury Grands Southern Homestyle Biscuits are accidentally vegan!), brush ’em with a little melted vegan butter, sprinkle with parmesan, then pop it into the oven to bake until the biscuits rise and get all golden and flaky … and the soup gets all bubbly and de-lic-ious. After that, it’s dinner time. See. So easy, right?!

homemade biscuit pot pie. easier than you thought, right?

Now that you know just how easy it is to prepare this delicious broccoli cheddar biscuit pot pie, it’s time to get in the kitchen and start cookin’! I love seeing your recreations of my recipes, so make sure to snap a photo or video and tag me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs. Til next time, friends!

XOXO!

4.9 from 18 reviews

Vegan Broccoli Cheddar Biscuit Pot Pie

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Broccoli Cheddar Biscuit Pot Pie. When cheezy broccoli cheddar soup and comforting biscuit pot pie get married and have a baby ... this is the creation. The creamiest, flakiest, most comforting dish that's ready in under an hour and requires just one skillet.

Author: Ashley

Recipe type: Dinner

Cuisine: Vegan

Serves: 6-8 servings

Ingredients

• 7 TBS vegan butter, divided
• 1 white onion, chopped
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 6 cloves garlic, minced
• 1 tsp fresh thyme, minced
• ½ tsp smoked paprika
• ½ tsp kosher salt & fresh cracked black pepper, plus more to taste
• ¼ tsp red pepper flakes, optional
• 6 TBS all purpose flour
• 3 cups prepared vegan chicken broth or vegetable broth
• 5 cups broccoli, cut into florets
• 2 cups vegan cheddar shreds
• 2 cups unsweetened soy milk, or any other unsweetened non-dairy milk
• 1 pack of vegan friendly biscuits
• ½ cup vegan parmesan
• Chopped green onion, for garnish

Instructions

1. Preheat oven to 325 degrees.
2. In a large cast iron skillet or oven safe skillet, add 6 tablespoons of vegan butter on medium heat. Once butter is melted, add onion, carrots, and celery. Saute, stirring frequently, until the onions are translucent, about 8-10 minutes.
3. Add garlic, thyme, and seasonings. Mix to combine and saute another 2-3 minutes, stirring frequently.
4. Sprinkle veggies with flour and mix well to combine all the ingredients. Slowly add in prepared broth and whisk until smooth.
5. Add broccoli, cover, and simmer until the broccoli is tender, about 5 minutes.
6. Remove lid. Stir in cheese shreds and soy milk. Stir until the cheese is melted and creamy. Simmer, uncovered, until it thickens, about 10 minutes.
7. While soup is simmering, open biscuits according to package directions. Melt remaining tablespoon of vegan butter and brush the tops of the biscuits. Sprinkle with parmesan cheese and a few cracks of fresh black pepper. Arrange biscuits gently on top of broccoli cheddar filling and bake for 27-30 minutes until hot and bubbly, and the biscuits are golden-brown and flaky.
8. Let cool for about 5 minutes before serving.
9. ENJOY!

3.5.3251