Every little thing Bagel Pot Pie

A savory, cozy Jamaican jerk seasoned vegan pot pie with an all the pieces bagel biscuit topping!! A one-pot comfort food meal with incredible flavor! No sautéing! Even the biscuit topping cooks in the identical pan!

This is an easy on a regular basis pot pie but with 2 twists! I add some jerk seasoning to the pot pie mixture. And top it with an all the pieces bagel seasoning sprinkled biscuit batter!!! This mix is amazing.

The entire dish comes together in a single pot. Nothing to sauté, no waiting for dough to rise. The pot pie filling all bakes in a single pan, you then top it with the biscuit dough and bake again.

Why You’ll Love Every little thing Bagel Pot Pie

• cozy, one-pot meal
• all the pieces bagel biscuit topping is so addictive!
• nothing to sauté, no waiting for dough to rise
• nut-free and gluten-free options

More Vegan Pot Pie Recipes

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Every little thing Bagel Pot Pie

A savory, cozy Jamaican jerk seasoned vegan pot pie with an all the pieces bagel biscuit topping!! A one-pot comfort food meal with incredible flavor! Even the biscuit topping cooks in the identical pot!

Prep Time15 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Fundamental

Cuisine: european

Servings: 4

Calories: 468kcal

Creator: Vegan Richa

Ingredients

For the pot pie:

• 2 teaspoons oil
• 1 cup (160 g) chopped onion
• 1/4 cup (32 g) chopped carrots
• 1/4 cup (25.25 g) chopped celery
• 2 cloves garlic minced or use 2 teaspoons garlic paste
• 2 bay leaves
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2-1 teaspoon jerk seasoning or use more of the above Italian herbs
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons all-purpose flour, or use gluten-free flour or a mixture of half cornstarch and half rice flour
• 2 cups (473.18 ml) broth
• 1 tablespoon balsamic vinegar, optional
• 2 cups (364 g) vegetables equivalent to broccoli, green beans, butternut squash, cauliflower, potatoes etc
• 15 oz (425.24 g) can white beans, drained or 1.5 cups cooked white beans or other beans or chickpeas

For the biscuit topping:

• 1 cup (125 g) all-purpose flour
• 1/4 cup (59.15 g) almond flour
• 1 teaspoon Italian seasoning
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons all the pieces bagel seasoning

For the wet ingredients:

• 1 cup (236.59 ml) non-dairy milk equivalent to coconut milk for best biscuit texture, or oat milk or soy milk
• 1 tablespoon oil

For more topping:

• 2 teaspoons all the pieces bagel seasoning or more!
• 2 teaspoons melted vegan butter or olive oil

Instructions

• Add oil to an 8×11-inch or similar size baking dish. Then add the onion, garlic, carrots, celery, all of the spices, herbs, the bay leaves, and half the salt and blend well.

• Bake in a preheated oven at 400º F (205º C) for 10 minutes. Meanwhile, prepare the remainder of the ingredients. Remove the baking dish from the oven. Add the flour to the new baking dish and blend in.

• Then add the vegetables, and white beans and slowly pour in half of the broth. Mix well in order that the flour mixes into the broth and there are not any lumps remaining. Then add within the balsamic vinegar (if using), the remaining broth, and salt and blend very well. Even the mixture out and place it back within the oven for 15-18 minutes.

• Meanwhile, prepare the topping. In a bowl add all of the dry ingredients and blend very well. Then add the oil and three/4 cup of milk and blend in. Add more milk, a tablespoon at a time to make a thick pancake-like batter. Put aside.

• Once the pot pie has thickened (check on the 15 to 17 minute mark) remove the dish from the oven. Mix the pot pie very well and even it out.

• Use a big spoon to distribute the topping batter all around the pot pie. Leave half ann inch around the perimeters, in order that the air can escape. Sprinkle more all the pieces bagel seasoning on top of the batter.  Place the baking dish back into the oven and bake for 9-10 minutes, or until the topping is about.

• Remove the baking dish from the oven . Drizzle some olive oil or melted vegan butter on top. Let sit for 10 mins then Slice and serve.

• Store the baking dish covered with foil or parchment within the fridge for upto 3 days.

Notes

To make this recipe nut-free omit the almond flour from the topping and use 2 tablespoons more all-purpose flour
To make it gluten-free use a gluten-free flour mix or use 2 tablespoons rice flour and 1.5 tablespoons cornstarch as an alternative of the three tablespoons flour utilized in the pot pie mixture.
For the topping, you possibly can just skip it if you should keep it gluten-free or you should utilize a gluten-free all-purpose flour mix as an alternative of the 1 cup flour. Cover the topping while baking in order that the biscuit doesn’t dry out an excessive amount of. 
Variation: Add 1-2 tablespoons of dietary yeast to the pot pie filling. 

Nutrition

Nutrition Facts

Every little thing Bagel Pot Pie

Amount Per Serving

Calories 468
Calories from Fat 108

% Each day Value*

Fat 12g18%

Saturated Fat 1g6%

Sodium 592mg26%

Potassium 1025mg29%

Carbohydrates 76g25%

Fiber 13g54%

Sugar 5g6%

Protein 18g36%

Vitamin A 6081IU122%

Vitamin C 17mg21%

Calcium 288mg29%

Iron 7mg39%

* Percent Each day Values are based on a 2000 calorie food regimen.

Ingredients and Substitutions

• veggies – Onion, carrot, celery, and garlic add texture and a lot flavor! Mixed veggies add much more texture and flavor to the pot pie.
• dried herbs and spices – This vegan pot pie has traditional seasoning with a twist! The standard rosemary, sage, thyme, and onion powder pair deliciously with jerk seasoning. When you don’t need to use jerk seasoning, you should utilize more of the italian herbs. The biscuit crust is seasoned with a mixture of Italian seasoning and all the pieces bagel seasoning, and also you add much more all the pieces bagel seasoning on top before baking for optimum flavor!
• flour – To thicken the gravy contained in the pie and to make the biscuit topping. You should utilize gluten-free flour or a mixture of half cornstarch and half rice flour, when you prefer.
• broth – That is the bottom for the gravy.
• white beans – For protein, these make the pot pie so hearty and filling! You should utilize other beans as an alternative, like chickpeas.

• almond flour – This provides the biscuit topping a country texture. You should utilize extra flour as an alternative, for a nut-free version.
• baking powder and salt – Condition the biscuit batter and help it rise during baking.
• non-dairy milk – Adds moisture to the all the pieces bagel biscuit batter.
• oil – For much more moisture within the biscuit topping!

Suggestions

• Depending on the dish you utilize and your oven, baking time for the onions and the filling can vary. Bake the onions until they’re translucent, and bake the broth mixture until it’s thickened up considerably before proceeding with the recipe.
• Whenever you mix the broth into the veggie-flour mixture within the pan, add the broth slowly, and blend well as you add. You don’t want any lumps!
• Don’t completely cover the highest with the biscuit batter. Leave some room around the perimeters for steam to flee during cooking.

How you can Make Every little thing Bagel Pot Pie

Add oil to an eight-by-11-inch or similar size baking dish. Then add the onion, garlic, carrots, celery, all of the spices, herbs, the bay leaves, and half the salt and blend well. 

Bake in a preheated oven at 400º F (205º C) for 10 minutes. Meanwhile, prepare the remainder of the ingredients.

Remove the baking dish from the oven. Add the flour to the new baking dish and blend in. 

Then add the vegetables, and white beans and slowly pour in half of the broth. Mix well in order that the flour mixes into the broth and there are not any lumps remaining.

Then add within the balsamic vinegar (if using), the remaining broth, and salt and blend very well. Even the mixture out and place it back within the oven for 15 to 18 minutes. 

Meanwhile, prepare the topping. In a bowl add all of the dry ingredients and blend very well.

Then add the oil and three/4 cup of milk and blend in. Add more milk, a tablespoon at a time to make a pancake-like batter. Put aside. 

Once the pot pie has thickened (check on the 15 to 17 minute mark) remove the dish from the oven. Mix the pot pie very well and even it out.

Use a big spoon to distribute the topping all around the pot pie. Leave some space around the perimeters, in order that the air can escape.

Sprinkle more all the pieces bagel seasoning on top of the batter.  Place the baking dish back into the oven and bake for nine to 10 minutes, or until the topping is about.

Remove the baking dish from the oven and let it sit for one more 10 minutes. Drizzle some more olive oil or melted vegan butter on top. Slice and serve. 

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