There’s something deeply comforting about a veggie pot pie recipe—it’s hearty, savoury, and fully vegetarian, yet packed with flavour and texture. This recipe stars a rich root-vegetable and bean filling, and it’s topped with tender biscuits made using our wholesome stone-ground flour. The result is a dish that satisfies both heart and home.
At Gideon Milling, our philosophy is simple: great recipes begin with quality ingredients. That’s why our biscuit dough blends unsifted whole wheat and cake wheat flours, offering a robust flavour and soft-silent bite. The filling comes together quickly in a single Dutch oven: leeks, turnips, potatoes, carrots, sweet potato, and butternut squash swirl together with hearty white beans and fragrant herbs, like thyme and sage.
What makes this veggie pot pie special is how seamlessly it blends ease with nourishment. The biscuits bake to golden perfection while the vegetables simmer in milk and broth, resulting in a luscious, creamy interior. Despite being meat-free, the dish feels rich and satisfying—a perfect one-pot dinner for chilly evenings or a cozy family meal.
Not only does this pot pie taste exceptional, but it also showcases how stone-ground flour can elevate everyday cooking. If you’re curious about the art of making comforting pies vegetarian-style, you may enjoy this Allrecipes veggie pot pie recipe which offers creative insights into savory, wholesome pot pie variations.
Serve it fresh from the oven, garnish with parsley, and let every bite remind you that good food, made from good ingredients, brings warmth and joy.
Ingredients
Biscuits
- 1 cup Gideon Milling Unsifted Whole Wheat Flour
- 2 tsp baking powder
- 1/2 tsp salt
- 4 tbsp butter (cold)
- 4 tbsp heavy cream
- 6 tbsp yoghurt
Filling
- 1 tbsp olive oil
- 1 large leek (diced)
- 2 cloves garlic
- 1 cup diced turnips
- 1 cup diced potato
- 1/2 cup diced carrots
- 1 cup diced sweet potatoes
- 1 cup diced sweet butternut
- 1 cup low-sodium vegetable broth
- 1 tsp dried sage
- 1 tsp dried thyme
- 3 tbsp Gideon Milling Cake Wheat Flour
- 2 cups whole milk
- 1 cup white beans (drained and rinsed if using canned)
- Parsley (for topping)
Method
- In a medium bowl, combine flour, baking powder, and salt. Add in butter and work into flour mixture until dough resembles a coarse meal. Pour in heavy cream and yoghurt. Stir until just combined and keep in the refrigerator until ready to use.
- Preheat oven to 190°C.
- In a Dutch oven (potjie), heat olive oil over medium heat. Add in leeks and sauté until tender and fragrant, about 5 minutes. Add garlic, rutabaga, potato, carrots, parsnips, and herbs. Pour in vegetable broth, stir, and bring to a medium boil.
- As vegetables are cooking, combine milk and flour in a jar with a lid. Shake until well combined.
- Pour milk into Dutch oven and stir to combine, cooking another 5 – 10 minutes until sauce has thickened. Stir in the white beans.
- Using a large spoon (about 3 tbsp), portion out the dough, slightly flatten and drop into Dutch oven.
- Transfer into oven and bake for 25 – 30 minutes until biscuits are browning. Finish with a sprinkle of parsley.
Recipe (adapted) by Erin Alderson.
