Spicy Bean & Biscuit Pot Pie
Submitted by teatime
Hearty vegetarian pot pie packed with pinto beans, chickpeas, mushrooms, corn, and chili peppers under a golden biscuit crust. Miso and tomato paste add deep, savory umami to every spoonful.
YIELD
8 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsPot pie doesn’t need chicken to be satisfying. This one proves it.
Pinto beans and chickpeas bulk up a filling loaded with sliced mushrooms, bell peppers, corn, tomatoes, and hot chilis, all simmered in white wine with cumin and chili powder.
The secret weapon is a spoonful of red miso paste stirred in with the tomato paste. It adds a savory, umami richness that makes this taste like it’s been cooking for hours.
Top it with a basic biscuit crust, bake it low and slow, and you’ve got a bubbling, golden pot pie that feeds eight hungry people.
Kitchen Tips
- Don’t seal the biscuit crust edges. Leaving them open lets steam escape so the filling thickens and the biscuit top stays flaky instead of soggy.
- Cover with foil for the last 10 minutes if the biscuit crust is browning too quickly.
- Red miso works best here for its deeper, more robust flavor. White miso is milder and won’t punch through all those spices.
Variations
- Use vegetable broth instead of wine for an alcohol-free version that’s equally flavorful.
- Swap the biscuit crust for cornbread batter spooned on top for a Southwestern twist.
- Add sweet potatoes cubed and simmered with the filling for extra heartiness and natural sweetness.
Ingredients
Directions
Preheat oven to 300℉ (150℃).
Coat an 8- to 10-cup casserole dish with vegetable spray.
In a large Dutch oven over medium-high heat, combine white wine or vegetable broth and honey; heat to simmering.
Add onions; cook, stirring, 3 minutes. Add mushrooms, peppers, garlic, chilies and tomatoes; cook, stirring, 5 minutes.
Add corn, beans, cumin and chili powder; simmer, uncovered, 5 minutes.
Remove from heat.
Pour ¼ cup cooking liquid into small bowl; stir in tomato paste and miso until dissolved.
Return liquid mixture to pot and stir until combined.
Pour vegetable filling into casserole.
Top with basic biscuit crust.
Do not seal edges.
Bake 30 mintues. Cover with aluminum foil and bake 10 more minutes.
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