My Favorite Herb Pot Pie

Growing up, pot pie was such a comfort food. I loved it! It’s gooey, herby, yummy fragrantness was just perfect on a cold day. When I started cooking plant-based Southern comfort food, I knew I wanted to recreate that cozy feeling my way—fresh veggies, clean ingredients, and flavors that wrap you up without slowing you down.

This version brings together tender jackfruit, creamy white beans, sweet carrots, and your new favorite oil-free drop biscuits baked right on top. It tastes like the pot pie you wish you grew up with.

⭐ Pro Tip

For the most “chicken-like” texture, shred your jackfruit with your fingers before adding it to the skillet. Let it simmer until it starts to lightly break apart—this gives your filling that classic pulled protein feel without any of the heaviness.

💸 Cost Comparison

• Homemade (Plant-Based Southerner Style): A full 9×13 pan runs roughly $7–$9 depending on jackfruit and produce prices. That’s $1.25–$1.50 per serving for a hearty, wholesome, oil-free meal.
• Store-Bought Pot Pie: A single frozen “family size” pot pie averages $10–$12, and individual pies run $3–$5 each—with far fewer veggies and more additives, saturated fat, and sodium.

🥕 Nutritional Comparison

• Plant-Based Version: Powered by beans, veggies, and whole-grain biscuits—meaning more fiber, more vitamins, no cholesterol, dramatically lower saturated fat, and steady energy without the post-meal slump.
• Traditional Chicken Pot Pie: Typically contains 25–45g of fat, high sodium, heavy cream, and flaky crusts made with butter or shortening. Delicious maybe, but not doing your heart or digestion any favors.

🌻 Final Thoughts

This plant-based pot pie is everything comfort food should be—warm, filling, nostalgic, and nourishing. It feeds a crowd, reheats like a dream, and proves Southern classics shine even brighter without meat or dairy.

Can’t wait to see your sunny, biscuit-topped masterpiece. 🌻

Cozy Herb Pot Pie

This cozy pot pie tastes like childhood comfort but completely plant-powered—creamy white beans, tender jackfruit, and fluffy biscuits baked golden on top. A warm, spoonable hug for any night of the week.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course: Main Course

Cuisine: American

Calories: 285

Ingredients Method

Ingredients

  

• 1 medium onion diced
• 3 –4 carrots diced
• 2 stalks celery diced
• 2 cups cooked white beans 1 cup whole, 1 cup mashed
• 1 can young jackfruit in water/brine drained and shredded
• 1 cup frozen peas
• 3 cloves garlic minced
• 1 tsp poultry seasoning
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ –1 tsp salt to taste
• 3 cups vegetable broth
• Slurry: 3 Tbsp oat flour + ½ cup unsweetened soy milk
• 1 Tbsp apple cider vinegar

Method

 

1. Preheat oven to 400°F.
2. Prepare a 9×13 baking dish.
3. In a large pot, sauté onion, carrots, celery, and garlic in a splash of broth until softened.
4. Add shredded jackfruit and cook 4–5 minutes until it starts to break apart.
5. Add 1 cup whole beans, 1 cup mashed beans, peas, vinegar, and all seasonings.
6. Pour in 3 cups vegetable broth.
7. Whisk together 3 Tbsp oat flour + ½ cup soy milk to create a smooth slurry. Stir slurry into the pot.
8. Simmer 5–8 minutes until thick, creamy, and stew-like.
9. Taste and adjust seasoning.
10. Pour into your baking dish.
11. Make the biscuit topping from the Southern Style Biscuit recipe and drop dough on top of filling.

    Southern Drop Biscuits

12. Bake 25–30 minutes until biscuits are golden and the filling is bubbling around the edges.
13. Let rest 10 minutes before serving for perfect thickness.