Spicy Bean & Biscuit Pot Pie

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Servings: 8 Difficulty: Intermediate
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A hearty, vegan-friendly pot pie with a savory bean filling topped with golden biscuit crust
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This Spicy Bean & Biscuit Pot Pie is a comforting, plant-based twist on the classic American comfort food. The filling is a rich, robust mixture of pinto and garbanzo beans, earthy mushrooms, and sweet bell peppers, all simmered in a savory broth infused with cumin and chili powder. A touch of miso and tomato paste adds deep umami flavor and thickness to the sauce, while fresh garlic and chilies provide a gentle kick. Topped with a homemade biscuit crust that bakes until golden and flaky, this dish offers a perfect balance of tender vegetables and hearty legumes. It&# 226;€™s an ideal meal for chilly evenings, family dinners, or when you crave something warm and satisfying without the meat. Simple to assemble and packed with fiber and flavor, it’s a recipe that brings cozy, home-style warmth to your table.

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Spicy Bean & Biscuit Pot Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 95.7

Description

This Spicy Bean & Biscuit Pot Pie is a comforting, plant-based twist on the classic American comfort food. The filling is a rich, robust mixture of pinto and garbanzo beans, earthy mushrooms, and sweet bell peppers, all simmered in a savory broth infused with cumin and chili powder. A touch of miso and tomato paste adds deep umami flavor and thickness to the sauce, while fresh garlic and chilies provide a gentle kick. Topped with a homemade biscuit crust that bakes until golden and flaky, this dish offers a perfect balance of tender vegetables and hearty legumes. It&# 226;€™s an ideal meal for chilly evenings, family dinners, or when you crave something warm and satisfying without the meat. Simple to assemble and packed with fiber and flavor, it’s a recipe that brings cozy, home-style warmth to your table.

Ingredients

Directions

  1. Preheat oven to 300 degrees Fahrenheit (149°C). Coat an 8- to 10-cup casserole dish with vegetable spray.
  2. In a large Dutch oven over medium-high heat, combine white wine or vegetable broth and honey; heat to simmering.
  3. Add onions; cook, stirring, 3 minutes.
  4. Add mushrooms, peppers, garlic, chilies and tomatoes; cook, stirring, 5 minutes.
  5. Add corn, beans, cumin and chili powder; simmer, uncovered, 5 minutes.
  6. Remove from heat. Pour 1/4 cup cooking liquid into small bowl; stir in tomato paste and miso until dissolved.
  7. Return liquid mixture to pot and stir until combined.
  8. Pour vegetable filling into prepared casserole dish.
  9. Top with Basic Biscuit Crust. Do not seal edges.
  10. Bake for 30 minutes. Cover with aluminum foil and bake 10 more minutes.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 95.7kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 9.9mg1%
Total Carbohydrate 13.4g5%
Dietary Fiber 2.7g11%
Sugars 7.4g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan, vegetarian, pot pie, bean stew, biscuit crust, comfort food, hearty, spicy, plant-based, dinner, meal prep, easy, winter, homemade, healthy, fiber-rich, one-pot, budget-friendly
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