Here in Denver, we are about to break a record for having the snowiest February. The highest being 22.1″ recorded in 1912. After getting over 10″ this past weekend it started coming down again today. Before today we were only 4″ from breaking that record. I’m sure we got that beat. I guess the Farmer’s Almanac was right about this being a harsh winter. I know Colorado isn’t the only state getting the extra blast of Jack Frost.
I can’t do much about the weather, but I can make your tummy’s a little warmer! Big inviting casseroles are perfect for snowy days. Throw in some biscuits and you’ve got it made. I could really use some of my veggie pot pie casserole right about now.
As a kid, I couldn’t stand pot pies. I believe it had something to do with the traditional crust. It was too rich or something and always made me sick. Whenever it was offered to me I would end up eating the insides and leaving the flaky crust. I’m starting to think it had more to do with it being a frozen meal. All of those meals are crap and you know it! I’m pretty sure I never had a fresh pot pie made for me. What a shame.
So when I got a preggo craving for some down-home cooking I decided to throw together a pot pie that wouldn’t make me sick. That obviously meant throwing out the idea of a thin flaky crust. Even though that probably wasn’t what made me sick it’s still about the association for me. I’m a biscuit girl anyway. What better topping for a casserole?!
This pot pie was concocted out of whatever veggies we had on hand- half were fresh and half were frozen. I bet you could use whatever veggies you have on hand too and it would still turn out amazing. I absolutely loved how this turned out and adding the homemade biscuits really made it. The biscuit recipe I used was really simple. Ever since I found this recipe I haven’t wanted another biscuit. They are perfection and addicting! You can use canned biscuits if you’re in a pinch though. Nothing wrong with a little convenience when it’s needed.
Now get in the kitchen and make this! Your family will thank you.
Veggie Pot Pie Casserole
vegan, soy-free, nut-free, gluten-free option*
serves 6 to 8
- 8 ounces fresh green beans, washed and ends snapped (about 2 cups, bite-sized)
- 1 pound sweet potato, peeled and cut into bite-sized pieces (about 4 cups)
- 2 cups cubed seitan, homemade or store-bought (*use beans or additional veggies to make gluten-free)
- 1 onion, diced small
- 1 cup frozen corn
- 1 cup frozen baby lima beans
- 1/2 cup frozen green peas
- 1/3 cup coconut oil
- 1/2 cup flour (*use gluten-free)
- 1 cup unsweetened nondairy milk
- 2 cups vegetable broth
- 1/4 cup nutritional yeast
- 2 tablespoons chicken seasoning, divided (I used this Penzey’s blend)
- salt and pepper, to taste
- 1 batch biscuit dough OR store-bought, I used this recipe (*make gluten-free)
- Steam the green beans and sweet potato for 10 to 15 minutes or until slightly soft.
- Saute onion in a large non-stick pan with some water. Stir in seitan, frozen and steamed veggies. Mix in 1 tablespoon of chicken seasoning and cook for 5 minutes. Pour veggies into an oiled 9 by 13 baking dish.
- Preheat oven to 375 degrees.
- In the same large pan make the gravy by melting coconut oil and whisking in the flour. Cook for 3 to 5 minutes until flour is no longer raw.
- Slowly whisk in broth and then milk. Cook until thickened, about 5 minutes. Stir in remaining chicken seasoning, nutritional yeast, salt, and pepper.
- Pour gravy over veggies in the baking pan and mix until all is thoroughly combined. Top with as many biscuits as you made or as many as will fit.
- Bake for 20 to 25 minutes. The biscuits should be a light golden-brown and the casserole should be nice and bubbly. Let cool slightly before serving. Enjoy!