Veggie Pot Pie




  • 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


  • 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)


  1. 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.
  2. Preheat oven to 190°C.
  3. 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.
  4. As vegetables are cooking, combine milk and flour in a jar with a lid. Shake until well combined.
  5. Pour milk into Dutch oven and stir to combine, cooking another 5 – 10 minutes until sauce has thickened. Stir in the white beans.
  6. Using a large spoon (about 3 tbsp), portion out the dough, slightly flatten and drop into Dutch oven.
  7. Transfer into oven and bake for 25 – 30 minutes until biscuits are browning. Finish with a sprinkle of parsley.

Recipe (adapted) by Erin Alderson.