Vegetarian Pot Pie with Cracked Black Pepper Biscuit

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  • Total Time: 1 hrs 30 mins
  • Hands-on Time: 45 mins
  • Makes: 4 servings

Bring nourishing, vegetarian comfort food to the table with this hearty vegetable pot pie that's packed with root vegetables seasoned with rosemary and sage, and topped with a biscuit crust studded with organic black pepper.



    1 1/2 pounds butternut squash

    4 carrots

    2 small rutabagas

    2 tablespoons olive oil, divided

    2 tablespoons unsalted butter

    4 shallots

    1/4 cup dry white wine

    2 teaspoons Frontier Co-op Rosemary, crumbled

    1 teaspoon Frontier Co-op Sage

    1/2 teaspoon Frontier Co-op Sea Salt

    1/2 teaspoon Frontier Co-op White Peppercorns, ground

    2 cups frozen peas

    1/4 cup + 2 tablespoons unbleached all-purpose flour

    2 cups vegetable broth or reconstituted Frontier Co-op Vegetable Broth Powder



    2 cups unbleached all-purpose flour or whole wheat pastry flour

    1 tablespoon Frontier Co-op Baking Powder

    1/2 teaspoon Frontier Co-op Sea Salt

    2 teaspoons Frontier Co-op Organic Black Pepper

    2 cups cheddar cheese, optional

    1/4 cup + 3 tablespoons olive oil

    2/3 cup milk

    2 cups cheddar cheese, optional


    To Make the Vegetable Filling:

    1. Preheat oven to 375 degrees. Peel and cut butternut squash, carrots and rutabaga into ¼-inch cubes. Toss with 1 tablespoon olive oil and spread onto a baking tray in a single layer. Roast until vegetables are tender, 15 to 20 minutes.
    2. In a large pot or skillet with deep sides, heat remaining 1 tablespoon olive oil and butter over medium-low heat. Mince shallot, add to pan and cook for 3 to 4 minutes.
    3. To the shallots, add the white wine, rosemary, sage, sea salt and white pepper, along with the roasted vegetables. Stir and cook for 4 minutes.
    4. Stir in peas and flour. Cook for 1 minute then add the vegetable broth. Continue to cook, stirring often, until the filling has thickened, 6 to 8 minutes. Divide the filling into four oven-safe soup bowls, or pour into a 9-x-9-inch baking pan.


    To Make the Biscuit Topping:

    1. In a bowl, combine flour, baking powder and sea salt. Add olive oil and with your fingers, work olive oil into flour until mixture looks crumbly.
    2. Pour in milk and add ½ cup shredded cheese. Stir until dough comes together. Divide dough into 4 pieces and pat each into a ½-inch thick circle. Place biscuits on top of filling and sprinkle with remaining cheese.


    To Make the Pot Pie:

    1. Bake pot pies at 375 degrees for 20 to 25 minutes until biscuits are golden and filling is bubbling. Serve while hot.




    Use ¼ cup Frontier Co-op Vegetable Broth Powder with 2 cups water.

    To make vegan, replace the butter in the filling with olive oil. Leave the cheese out of the biscuits, and sub in your favorite non-dairy milk.

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