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Celebration Pot Pie with Pumpkin Biscuit Crust

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Celebration Pot Pie with Pumpkin Biscuit Crust

I’m leaving you—and my husband and child—for a little over a week. By the time you read this, I will be cruising the Caribbean with my parents and sister. But at least I’m providing you with a new holiday dish (and the family with leftovers). Since I won’t be getting back until just before Thanksgiving, too close to create a dish, photograph it, and post the recipe before the big day, I decided to get out the good china and serve my Thanksgiving meal a little early.

Thanksgiving dinner, to me, is about comfort food, not necessarily fancy food. Mashed potatoes, sweet potatoes, green bean casserole, and anything with gravy all spell “comfort” to me. So it occurred to me to revisit a comfort food of my youth, chicken pot pie. In our home, there were two types of pot pie: those frozen ones in the little aluminum pans and my mother’s big casserole dish version, which she topped with biscuits. I cringe a little now to think that my brother and sister and I may have at first preferred the frozen pies to my mom’s, which seemed to our childish minds somehow counterfeit with no crust to break into and biscuits dotting the top but never covering it completely.

As I grew older, and past the novelty of food from the freezer, I came to love my mother’s homecooked casseroles and to see the beauty of the biscuits topping it, each one, dumplinglike, sopping up just a little of the dish’s gravy on the bottom while remaining crusty and biscuity on top. In my own kitchen, I’ve experimented with stretching the dough across the top of the casserole, but I found it actually tastes better, less bready and overwhelming, when it’s cut into biscuits.

Celebration Pot Pie with Pumpkin Biscuit Crust

My recipe uses seitan instead of chicken, of course, and it’s a bit of a production for something that looks so homey and old-fashioned. It starts with a base of vegetable stew; once that’s cooking, I make up a batch of homemade seitan and add it to the stew to cook and soak up some of the vegetables’ flavors. When the stew is ready, I make the biscuits (pumpkin biscuits in this case because they look so festive), pour the stew into a casserole dish, top it with biscuits, and bake until they’re done. You can make this with a little less work by using cubes of baked tofu, TVP, or store-bought seitan instead of homemade and reducing the amount of water you start with, but to me part of the gift of a holiday meal is making it all myself.

This isn’t a fussy recipe, so you can make it in whatever baking dishes you have on-hand. Serving it in individual casserole dishes, each one a little different from the others, can make for a charming presentation, but just be sure that your dishes are deep enough (see the instructions below) or you’ll find that you’re serving mostly biscuit and little pie.

Celebration Pot Pie with Pumpkin Biscuit Crust

 

Celebration Pot Pie with Pumpkin Biscuit Crust
5 from 7 votes
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Celebration Pot Pie with Pumpkin Biscuit Crust

Use any combination of baking dishes–several smaller or two larger–but be sure they’re deep enough to hold about 1 1/2-inches worth of stew plus another inch for the topping. You can easily turn this into a shepherd’s pie by substituting mashed potatoes for the biscuit topping.
Course Main Course
Cuisine Holiday, Vegan
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 12
Calories 344 kcal
Author Susan Voisin

Ingredients

  • 2 pounds potatoes cut into 1/2-inch cubes
  • 1 large onion cut into 1/2-inch dice
  • 2 ribs celery cut into 1/4-inch cubes
  • 8 ounces mushrooms quartered
  • 2 large carrots diced
  • 2 bay leaves
  • 1 teaspoon thyme
  • 1/2 teaspoon rubbed sage
  • 4 cloves garlic minced
  • 2 teaspoons poultry seasoning
  • 1 teaspoon onion powder
  • 1/2 teaspoon celery salt
  • 1 tablespoon soy sauce
  • 1/4 teaspoon freshly ground pepper or to taste
  • 1 1/2 teaspoon salt or to taste
  • 1 1/2 cups frozen baby peas
  • 3 tablespoons nutritional yeast
  • 1 tablespoon mellow white miso
  • 6 tablespoons cornstarch dissolved in 4 tablespoons water

Seitan

  • 1 cup vital wheat gluten
  • 2 tablespoons nutritional yeast
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup Imagine No-Chicken Broth cold (or other veg. broth)
  • 1 tablespoon tahini or other nut butter

Biscuit Topping

  • 2 cups unbleached white flour
  • 2 cups white whole wheat flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup pumpkin canned or cooked and water pressed out
  • 1 cup unsweetened soymilk –mixed with 2 tablespoons lemon juice (soy works best but you can use other non-dairy milks)
  • additional soymilk or water as needed

Instructions

  1. Put 12 cups of water on to boil in a large (at least 6-quart) soup pot. Add each vegetable (potatoes, onion, celery, mushrooms, carrots) to the pot as you chop it. Add the bay leaves, thyme, sage, garlic, poultry seasoning, onion powder, celery salt, soy sauce, pepper, and salt. Bring to a boil and reduce heat to simmer uncovered for about 20 minutes.

  2. Meanwhile, prepare the seitan: Mix the dry ingredients in a medium-sized bowl. Combine the broth and nut butter. Stir the broth mixture into the dry ingredients until well blended. Knead gently 10 times. Turn out onto a cutting board and press it as flat as possible. Let it rest for about 5 minutes. Then using a sharp knife, cut it into 1/2-inch cubes. Add the seitan cubes to the simmering vegetables, taking care to separate them before they go into the pot. Stir well and simmer for 45 minutes, stirring occasionally.

  3. After 45 minutes, remove the bay leaves and add the peas. Mix the miso in a small bowl with a little of the hot broth, and then add it to the stew, along with the nutritional yeast. Stir in the cornstarch mixture and bring to a boil, stirring often. When mixture thickens, reduce heat and allow to simmer while you make the biscuits. (If stew does not seem thick enough, add a little more cornstarch/water.)

  4. (You can make the recipe up until this point the day before serving and refrigerate the filling. When ready to assemble, reheat the stew as you make the biscuit topping. Stew should be hot when the biscuits are placed on top.)

  5. Preheat oven to 400 and oil two or more deep casserole dishes (any combination of casserole dishes or pie pans to hold about 6 liters). Mix the dry ingredients for the biscuits in a medium bowl. Stir in the pumpkin and the soymilk/lemon juice. Add additional soymilk or water a teaspoon at a time as you stir until all flour is moistened and dough forms a ball. Turn out onto floured board and knead two or three times. Roll out to 1/2- inch thick, and cut into circles using a 1 1/2-inch wide floured glass or biscuit cutter. Gather remaining dough and use it to cut additional biscuits. You should have between 24 and 30. (Alternately, cut the biscuit dough to fit the pans, leaving about an inch all around to allow for dough to expand.)

  6. Pour the stew into the prepared pans, making sure there is at least 1/2-inch free at the top. Place the biscuits on top, spacing them evenly. Bake until biscuits are lightly browned, 15-20 minutes. Remove from oven and allow to stand for a few minutes before serving.

Recipe Notes

Decrease sodium by eliminating the salt.

Nutrition Facts
Celebration Pot Pie with Pumpkin Biscuit Crust
Amount Per Serving (1 serving)
Calories 344 Calories from Fat 23
% Daily Value*
Total Fat 2.5g 4%
Sodium 986mg 41%
Potassium 785mg 22%
Total Carbohydrates 63.5g 21%
Dietary Fiber 7.7g 31%
Protein 20.3g 41%
* Percent Daily Values are based on a 2000 calorie diet.

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Homemade seitan and a biscuit crust make this delicious, vegan pot pie into a savory, holiday delight, perfect for Thanksgiving.

 

Happy Thanksgiving to all of you who celebrate it!

Susan

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Comments

  4. Incredibly good concept and recipes! I'm truly impressed. The pumpkin biscuit crust has a LOT of cool possibilities elsewhere as well.

    Have a GREAT vacation (Mark doing the same in the Outer Banks for 10 more days).

    Best to y'all, Mark

    Reply

  7. This looks like a great new tradition for the holidays. Have a great vacation, and come back inspiried with some carribean vegan fare!

    Reply

  8. Last night I made something very similar, except it was a Mexican version, the topping was made with a corn muffin recipe (adding pureed pumpkin and jalapenos) and the stew part was pumpkin, TVP, taco seasoning and other veggies. Can't wait to try this one!

    Reply

  9. My goodness, Susan! That looks divine! Someday, when I host Thanksgiving (cold day in he*&, I'm sure), I'll be making this.

    Reply

  10. What a stellar dish! I have never made a pot pie–it just seemed like too much work–but I am making this one! I LOVE the pumpkin crust!

    Hope you have a fabulous cruise–you deserve the break! 🙂

    Reply

  12. Hey Susan:] Thank you again for the bottomless generosity of spirit in sharing, hands down, your best vegan recipes online. Bon Voyage and Bon Appetit! Maybe, you'll return with a new Caribbean recipe. Have a blast and be safe. Rosemary

    Reply

  15. Oh my, this looks delicious!!
    I will make an effort to try this recipe as I have been wanting to make my own seitan for a while.
    Thanks for such great dishes!
    Oh, and enjoy your trip!!
    Ana

    Reply

  16. I love your blog. This is one of the best I've found on the net. Thank you!!

    Check out the foodies at OpenSalon.

    Blue Roses

    Reply

  17. Hi Susan,
    Hope your holiday is fabulous! Can you or anyone else in the meantime answer my question- is the miso necessary or can I go without?
    Thanks!

    Reply

  20. WOW!!!!! You have outdone yourself. My gosh, I don't think ive ever seen a more appetizing pot pie. The photos are just lovely too. Thanks for sharing your talent with all of us!!!

    Reply

  21. Keri Anne, the miso just adds a little more flavor and saltiness. You can leave it out and perhaps add a little more salt or soy sauce.

    Reply

  22. I made this for dinner on Sunday and it was wonderful. It is great to be able to have flavorful, healthy biscuits and the filling was quite tasty.

    Hatshepsut

    Reply

  24. I was planning on trying to make a vegan version of my mom's chicken pot pie using seitan – now that you've done all the experimentation already, I won't have to rely on trial and error to get there! I really like the pumpkin biscuit idea, it will make for an interesting change.

    Reply

  29. I'm hungry and salivating at my desk right now. This recipe looks delicious! I can't wait to try it out.

    Thanks for sharing.

    Reply

  31. Comfort food it may be but it looks delicious too. Never seen a pot pie made this way.

    Have a great vacation with your parents and sister.

    Reply

  33. I was reading your notes on the pumpkin/raisin biscuit recipe, and noticed that the pumpkin biscuit is a heavier/less fluffy but healthier option. Normally, I'd be down for that but for Thanksgiving I'd really like to go for the full-fat, melt-in your mouth kind. Is there a way to do this and still have the pumpkin flavoring?

    Reply

  34. Hello, I just discovered your blog and I know it is gonna be a favorite! I am having a problem with Nutritional yeast as an ingredient. I am the rare person who gets major stomach aches from that stuff. Is there something I can substitute for this? So many vegan recipes call for this and it truly bums me out. Thank you.

    Reply

  35. Oh Susan! Wow, this is a truly wonderful recipe. I just got done serving it to my father for our vegan Thanksgiving, thank you! Only difference I made was using puff pastry to a bottom and top instead of the biscuits. The seitan was incredible soaking up all that flavor- my Southern father even remarked that he thought it tastes like meat- high compliments coming from him! Thank you! Happy cruelty-free Thanksgiving!

    Reply

  38. I'll have to try this again. The stew ended up way to soupy, and I had to get rid of tons of broth just to get it to thicken to something approaching a stew. The bread topping ended up kind of hard and not very tasty. Maybe I did something wrong, but this one didn't come out as I had hoped.

    Reply

  39. I'm sorry it didn't work out for you, Anon. It starts out fairly brothy so that there's enough liquid to cover the vegetables and seitan, but when I cooked it, a lot of the broth was absorbed or boiled off and the cornstarch I added thickened it right up. As I mention in the recipe, you can add more cornstarch if necessary to thicken it more.

    I don't know what happened with your biscuits! Except–did you cover the entire top or use individual biscuits? I've tried it both ways and individual biscuits really are much better and do turn out more tender.

    Reply

  41. Instead of using the biscuits, I used a traditional but vegan pie crust recipe to create personal sized turnovers. I only used eight cups of water to make it thicker for less leakage and didn't include the seitan. Possibly one of the best things that has come out of my oven. Thanks Susan!

    Reply

  42. I've been cooking fat-free Vegan for only 4 weeks. This was the 4th recipe I've tried from your blog and it was absolutely heavenly. The best thing I've tasted in 4 weeks. It did take quite a bit of work and time in the kitchen this afternoon but it was worth it. Thank you so much for all your delicious recipes and beautiful pictures. I think I can stick with our new life style with your help.
    Tresa in Texas

    Reply

  43. I used your recipe as a guide and made my own version for two, which ended up being one of the best things that has ever come out of my kitchen!! As there were only two of us, I simply used enough of the veggies to fill about 1/2 of a small pot. I added veggie stock and some beer to cover the mix along with fresh strands of Thyme and Sage left over from Thanksgiving. I also used Bragg's Aminos instead of the soy as well as garbanzo bean miso rather than soy miso and opted to do without the Seitan. It was a very simple dish to create – just throw it on the stove for about an hour to simmer! Then I made a nice roux to thicken because corn starch is "ick", if you ask me… (I understand that for fat free purposes, you wouldn't do a roux). The biscuits were dense and chewy – we just loved everything! Thank you so much for sharing this recipe!!

    Reply

  44. I love biscuits…they are so different to any other *thing* i know..it is unique to the english kitchen( and yeah… american biscuits came from england too so they are still somewhat the original british one)

    Normally i do not like pumpkin but here i would give it a try..my mother made horrible dishes with pumpkin, i think thats the reason why i do not like them.

    But the fine china gave me the creeps..do you mean bone china?

    There is a big batch of bone inside..originally bones were burned and the ash was mixed into the raw mass and after putting it in the oven you had bone china…

    I really would not want to eat from something like that…

    I googled it some time ago and now i search my boards and discard of the stuff if i find anything.

    It is just the same as silk… or elephant teeth for a piano

    Reply

  46. It's an old copper pan I bought in an antique store. It wasn't very expensive, and if you like to browse in antique stores, I'll bet you could find a similar one pretty easily.

    Reply

  47. I've been looking for blogs like this– yours is perfect! All the recipes look absolutely delicious, and there is beautiful photography to boot. 🙂 I can't wait to try this pot pie!

    Reply

  48. Susan, I want to make this recipe this weekend.

    Do you think I could use all white-wheat flour for this recipe?

    Thanks so much! 🙂

    Reply

  49. Hi Laina–Yes, I would just use a little bit less, maybe an 1/8th of a cup less white whole wheat, and add more if necessary. Hope you like it!

    Reply

  50. Thanks, Susan. I made this for supper tonight. I feel like I've found a diamond among jewels. This was soooooooooooooo delicious.

    I didn't expect it to take that long to prepare, but it was worth every minute in the kitchen!!!

    So far, this is the cream of the crop! Thanks so much for your dedication and service to the world of healthful eating. You are the true treasure. 🙂

    Reply

  51. This is the part that confuses me:
    "Meanwhile, prepare the seitan: Mix the dry ingredients in a medium-sized bowl. Combine the broth and nut butter. Stir the broth mixture into the dry ingredients until well blended. Knead gently 10 times. Turn out onto a cutting board and press it as flat as possible. Let it rest for about 5 minutes. Then using a sharp knife, cut it into 1/2-inch cubes. Add the seitan cubes to the simmering vegetables, taking care to separate them before they go into the pot. Stir well and simmer for 45 minutes, stirring occasionally."

    You say "prepare the seitan", but then seitan is not mentioned in the preparation (except the "add seitan to vegetables" part). What about the nut butter mixture that was flattened on the cutting board and cut into 1/2 inch cubes? What do you do with that and how is that related to the seitan preparation?
    Thanks a lot for taking the time to answer my question. I would love to make this dish, I just don't understand the instructions.

    Reply

  52. Anonymous, the mixture of nut butter, wheat gluten, broth, etc. IS the seitan. All of the ingredients listed under the heading "Seitan" combine to create the seitan, just as the flour, baking powder, etc. listed under "Biscuit Topping" combine to make biscuits. You mix the seitan ingredients into dough, knead it, cut it into cubes, and add it to the simmering vegetables.

    Reply

  53. Hey Susan,
    Is there anything that could replace the wheat gluten in the homemade seitan? I really want to make this for Thanksgiving this year, but I’m allergic to gluten.

    Reply

  55. Hi Susan, this will be a recipe I try in the near future, but for now I’d like to ask your opinion on using these biscuits as stand alone biscuits for Thanksgiving dinner? Would I need to modify anything in them? Would you even suggest them for this or are they intended solely as a topper? I saw the whole dish and just kept thinking how good these must be alone, possibly with a little earth balance, whipped with some cinnamon/agave or brown sugar? I’m revamping the whole Thanksgiving menu, and wanted to try all new dishes this year, down to the rolls…please tell me these will do fine:) Thanks!

    Reply

    • Judy, you can definitely use the biscuit recipe for biscuits. In fact, I have another recipe on the blog where I made them with raisins and served them with a sugar glaze, but it’s essentially the same recipe. They’re not going to taste as decadent as biscuits made with shortening or margarine, but you can serve them with Earth Balance and let your guests decide how fattening to make them. 🙂

      Reply

  56. Long time reader, first time commenter. This recipe was absolutely delicious so I just had to thank you for all the good and lovely work that you do. 🙂 This dish is the ultimate comfort food, and is very nostalgic for me – even though it’s WAY better than any pot pit I ever had as a child.

    Anyway, your website has has been a wonderful aid in the transition from vegetarian to vegan – thanks again, and keep ’em coming!

    Reply

  57. hi.. it looks so good.. im ready to start cooking right now! except for the biscuits i have no pumpkin and Im in the islands and the market is to far to rush out.. What can i do?? banana? flaxseeds? sweet potato?

    Reply

  58. I made this today and I was really excited about it but slightly disappointed by the results. The texture of the seitan was really odd – kind of rubbery – and the biscuits didn’t turn out as expected. They didn’t expand or fluff or anything of that nature, but instead just got crispy in the exact form that I placed them on the pot pie. Other than that everything was good. Thanks for the recipe!

    Reply

  59. Hi Susan! I found your website about a 7 months and have been baking my way through your recipes–a yummy and fun adventure! I can’t say enough good things about your blog 🙂

    I’ve been staring at this recipe since the weather turned cold in the Northwest, but I have a question–how well does it freeze? I’m just one here, so I was going to make individual servings and then freeze a bunch for later meals. If I do freeze it, could I freeze the biscuits on top, or would I need to freeze them separately (you said the stew needs to be hot when you place the biscuits on in the above recipe)? Or do I just have to make a new batch of biscuits every time I decide to unfreeze a serving? Any thoughts or ideas would be most welcome as I can’t wait to try this!

    Reply

    • Hi Amy! Thanks for your kind words. If I were going to freeze this, I would make both the filling and the biscuits at the same time and then freeze them all separately. In other words, filling in individual containers and unbaked biscuits frozen individually, separately. I’d probably put the biscuits on a wax-paper-lined baking sheet and freeze them. Once frozen, they could be put into a large freezer bag or container. Please let me know how it works out if you try.

      Reply

      • Given the cold weather up here in the Northwest, I wanted to check back in and let you know I did try freezing this recipe with mixed results. I split the filling into individualized ramekins, froze it, and then did biscuits frozen on a cookie sheet and then placed in a bag in the freezer. I found that if you just placed it frozen in the oven it had a tendency to dry out, get really gummy. As a result, I found you had to baby-sit the filling and add more water when it was getting low and then try to figure out when it was mostly defrosted to add the biscuits.

        What worked better was to mostly defrosted it in the microwave, then add about a 1/2 cup extra water to the serving, place the frozen biscuits on top, and cooked it in the oven for about 20-30min (I just used your 400 heat setting). While it wasn’t as good as just-made, it was certainly very very tasty and an easy dinner for nights I was too busy to cook from scratch.

        Reply

  60. Susan,

    This recipe has been on my mind for the past couple months! I just started going vegan after I got back from college. I felt so icky and overstuffed with such unhealthy meals that I decided that I needed a lifestyle change. Your website is one of the first I stumbled upon, and I’ve been creating dishes from it ever since! I even made my birthday cake from your chocolate raspberry recipe; it was so delicious and my family was amazed to see something so ‘crunchy-granola’ taste so good! I plan to make this recipe for my very Greek/French side of the family’s Thanksgiving dinner, and hopefully turn over a few minds to a meat-free style of living! Thank you so much for all these wonderful, delicious dishes!

    Reply

  61. My husband made this dish for Thanksgiving and followed your recipe to a T (except for poultry seasoning…he couldn’t find it). It came out AMAZING and made two huge casserole dishes worth of food. We ate one on Thanksgiving and the other the next day. It reheated perfectly in the oven. The pumpkin biscuit crust was delicious (in fact, we’re going to make some regular pumpkin biscuits with your recipe just because they were so good!) and the broth thickened nicely into a yummy gravy. The seitan chunks were great, too! Overall, one of our new favorite recipes. A lot of work went into it, but it was so worth it. Thanks so much! 🙂

    Reply

  62. Thank you so much for this wonderful recipe! I love your blog and have always enjoyed the recipes I’ve made from you- but this has been my favorite by far! I made this pot pie for Thanksgiving this year (just for me, I made a fourth of the recipe– my whole family is non-vegan), and it was the best Thanksgiving meal I’ve had since becoming vegan 3 years ago (and even since becoming vegetarian 7 years ago)! I had two meals worth of leftovers, and it was great reheated in the oven as well- the biscuits were extra nice and soft after being in the pot pie overnight! Everyone in my family had a taste and they were all very impressed by this! I love love love this pot pie and am already planning to make it for Christmas dinner! …and maybe New Years too! 🙂 Thank you for your recipes!

    Reply

  64. I hope you have a lovely cruise. Trust me-there are so many yummy recipes for us to try on this website, your taking a break won’t be create a problem.

    Do you think substituting tofu or tempeh or just beans for the seitan would work?

    Reply

  65. I don’t have any white miso, though I do have red. Would it be ok to substitute that, or can I leave it out completely?
    Thanks! Can’t wait to make this!

    Reply

  66. Hi Susan, thanks for your site, I use it often and very successful. Sometimes I make dishes not for a holiday, but because I want to. So I made your timbales and also the Potpie with pumpkin biskits . I am german by birth and like my own own german comfort foods , so I make everything with a twist. Soo, soo good. ( by the way, been vegan for the last 15 years)

    Reply

  67. I like this recipe for stew and pumpkin crust topping. I wish to know if it is a 15oz. can or larger of pumpkin in this recipe??
    Is it imperative to squeeze the moisture out of the pumpkin or could I just use it out of the can??
    Thanks so much.
    Theresa

    Reply

  68. This IS comfort food in the first degree! Can’t get over the depth of flavor of the broth, the best vegan pot pie recipe I have found. I used soy curls instead of seitan, and made half the recipe. Everyone loved it. Thanks so much for the winner-keeper. Will definitely make next Thanksgiving.

    Reply

  70. This was amazing! I looked at other pot pie recipes, but they seemed so one-dimensional, like a frozen pot pie. I knew yours would have depth and flavor…and I was right! YES! Noosh and miso add to the umami taste.

    And my husband, who is the seitan-master of our home (not as impressive as it sounds since there’s only the two of us!) appreciated the ease of making the seitan. He thinks you are a genius to cook it within the dish rather than pre-cooking it.

    Reply

  71. Definitely 5 stars! My family of 6 ALL loved this, which is almost miraculous 🙂 Since two of my children are allergic to soy I left the soy sauce and miso out but added more salt, 2 tsp. garlic powder, and an extra tablespoon of of nutritional yeast to the stew. I also used only whole wheat pastry flour in the biscuits – they were nice and light. I didn’t think I would ever eat biscuits or pot pie again after adopting a whole foods plant based diet. Thank you so much for all your hard work developing and posting these recipes!

    Reply

  72. This was delicious! So simple and hearty 🙂 Might make as a pie too. Some notes: halved the recipe, used a different biscuit recipe (with fat :P), substituted vegan sausages for seitan, salt for celery salt, onion granules for onion powder, dried sage for rubbed sage. Thanks Susan 🙂

    Reply

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