Vegan Broccoli Cheddar Biscuit Pot Pie
Author: 
Recipe type: Dinner
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
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.
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!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-broccoli-cheddar-biscuit-pot-pie/