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Spicy Bean & Biscuit Pot Pie

Spicy Bean & Biscuit Pot Pie recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 95.7
Dietary: Gluten-free, Vegetarian
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
  • 1 1/2 cup White wine or veg broth
  • 1 tablespoon Honey
  • 2 cup Onion; chopped
  • 3 cup Mushrooms; sliced
  • 1 cup Red and green bell pepper;
Directions
  1. 1
    Preheat oven to 300 degrees Fahrenheit (149°C). Coat an 8- to 10-cup casserole dish with vegetable spray.
  2. 2
    In a large Dutch oven over medium-high heat, combine white wine or vegetable broth and honey; heat to simmering.
  3. 3
    Add onions; cook, stirring, 3 minutes.
  4. 4
    Add mushrooms, peppers, garlic, chilies and tomatoes; cook, stirring, 5 minutes.
  5. 5
    Add corn, beans, cumin and chili powder; simmer, uncovered, 5 minutes.
  6. 6
    Remove from heat. Pour 1/4 cup cooking liquid into small bowl; stir in tomato paste and miso until dissolved.
  7. 7
    Return liquid mixture to pot and stir until combined.
  8. 8
    Pour vegetable filling into prepared casserole dish.
  9. 9
    Top with Basic Biscuit Crust. Do not seal edges.
  10. 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
Read it online: https://www.chefs-mate.com/recipe/spicy-bean-biscuit-pot-pie/