Rustic Leek and White Bean Pot Pie with Herbed Biscuit Topping

1. Preheat Oven

Preheat your oven to 425°F. While the oven is heating up, place the diced Yukon gold potatoes in a small pot, cover them with water, and bring them to a boil. Cook the potatoes for about 10 minutes until they are fork-tender, then drain and set them aside.

2. Prepare Soy Milk Mixture

In a small bowl, combine the plain soy milk and apple cider vinegar, and set it aside to curdle.

3. Mix Dry Ingredients for Biscuits

In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt for the biscuits. In a separate small bowl, dissolve the cornstarch in the vegetable broth and set it aside.

4. Cook Vegetables

Heat the olive oil in an oven-safe skillet over medium heat. Add the thinly sliced leeks, diced onion, and carrots. Sauté the vegetables for about 10 minutes until they are soft and starting to brown.

5. Add Garlic and Seasonings

Stir in the minced garlic, chopped fresh thyme, freshly ground black pepper, and salt. Cook for an additional minute, allowing the garlic and thyme to release their aromas.

6. Add Potatoes, Peas, and Broth

Add the cooked potatoes and frozen peas to the skillet, then pour in the vegetable broth and cornstarch mixture. Bring the mixture to a simmer and cook for about 7 minutes until the stew thickens.

7. Prepare Biscuit Dough

Add the nonhydrogenated vegan shortening to the dry flour mixture, using your fingers or a pastry cutter to mix until the dough forms large crumbs. Pour in the soy milk mixture and gently knead the dough about 10 times until it comes together.

8. Add Beans and Form Biscuits

Gently mix the drained and rinsed navy beans into the stew. Form the biscuit dough into balls and place them on top of the stew in the skillet.

9. Bake Pot Pie

Transfer the skillet to the preheated oven and bake for about 15 minutes until the biscuits are slightly browned and firm to the touch.

10. Cool and Serve

Once baked, remove the pot pie from the oven and let it cool slightly. Garnish with extra fresh thyme and serve hot.