One Pot Minestrone Pot Pie with Whole Wheat Biscuits


So by now, I think we’ve all got Thanksgiving pretty figured out. We’ve strategically planned out all those mouth-watering sides, the ever-flowing drinks, the turkey (or not the turkey), the DESSERTS. (I got a little too excited about that one). But what about the day before Thanksgiving? All the family is making their way to town, hungry from their travels and readily awaiting a warm, comforting, hearty meal. Whoops!

Don’t worry. I got you covered 😉


One Pot Minestrone Pot Pie with Whole Wheat Biscuits // pumpkin & peanut butter

One Pot Minestrone Pot Pie with Whole Wheat Biscuits // pumpkin & peanut butter


I feel like the days leading up to big holidays alway get a little short-changed. We’ve spent so much time on the day of the holiday, that we forget about preparing to feed just as many people for all their other meals. Sure, we could all just order take out, but why not have a few tricks up your sleeve to impress your guests and fill their bellies with healthy, nutritious food? I vote yes.

That’s where this Minestrone Pot Pie comes into play. First of all, just read that title again— it’s ONE pot! Wellllll, besides the bowl you make the biscuit dough in (but that takes, like, 2 minutes and I say it doesn’t count 😉 ). Secondly, this dish pleases a wide variety of eaters, from vegan to vegetarians to meat eaters. I’ve made a similar version for my meat-loving grandmother before and she scarfed it right up! Win!

I love the ingredients in this dish as well. The recipe starts out with a simple, healthy, veggie-packed minestrone soup base and then is topped with biscuits made from whole wheat flour, coconut oil, and non-dairy milk. Once the biscuits are placed on top of the soup, the whole pot goes straight into the oven to bake for 10 minutes, then voila! You’re ready to eat!


One Pot Minestrone Pot Pie with Whole Wheat Biscuits // pumpkin & peanut butter

One Pot Minestrone Pot Pie with Whole Wheat Biscuits // pumpkin & peanut butter


For the first time in a few years, I’m NOT hosting Thanksgiving at my house. Typically I’ve living in the most central location of all our siblings, so the family just flocks to my house for this short holiday, but we’ve decided to change things up this year. Instead, I’ll be basking in the home-cooking of my mom back at home. There’s nothing like going home for your mom’s home cooking over the holidays, especially when you’re all grown up and on your own. Even though I’ve been living on my own (and in a different state) for over 7 years, it still feels SO good to have my mom taking care of me. Makes me feel like a kid again, I guess!

Now let’s just speed through these next few days of work and get on with our travels (or not travels) 🙂 Have a wonderful week everyone!


One Pot Minestrone Pot Pie with Whole Wheat Biscuits // pumpkin & peanut butter

One Pot Minestrone Pot Pie with Whole Wheat Biscuits

Serves 4-6
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Dietary Vegan, Vegetarian
Meal type Main Dish


  • 4 cups low sodium vegetable broth
  • 1 14 oz can diced tomatoes
  • 1 14 oz can cannellini beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 medium carrot, diced
  • 4 celery stalks, diced
  • 1 medium zucchini, diced
  • 2 cloves of garlic
  • 2 cups chopped kale leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper

for the biscuits

  • 2 cups white whole wheat flour
  • 4 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon dried rosemary, chopped
  • ¼ cup coconut oil, solid
  • ¾ cup milk of choice (I used unsweetened soy milk)
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon of olive oil


inspired by how sweet it is' minestrone pot pie with whole wheat parmesan biscuits


for the minestrone
Step 1
Preheat the oven to 425 degrees.

In a large dutch oven, sauté diced onion in olive oil until translucent. Add celery, carrots, and zucchini and saute for 5-7 minutes. Once the vegetables are starting to cook, add the minced garlic and spices (oregano, basil, salt and pepper) and cook for 1 additional minute. Add broth, a can of tomatoes, and cannelloni beans. Once all the ingredients are simmering, add the kale leaves. Stir ingredients and let it simmer for 10-15 minutes.
for the biscuits
Step 2
In a mixing bowl, combine 2 cups of whole wheat flour, baking powder, rosemary, and salt. Add coconut oil to the flour mixture and use your fingers to combine into a sandy texture. In a separate measuring cup, whisk apple cider vinegar into ¾ cup of milk of choice (I use unsweetened soy milk). Then, slowly pour the milk into the flour, along with 1 tbsp of olive oil, and stir until just combined. The dough will be very sticky and thick.
Step 3
Place biscuit dough onto a large piece of parchment paper. Use your hands to flatten into a square about ¼ inch thick. Use a mason jar or drinking glass to cut out 7-8 biscuits. Top the soup with the biscuits. Using a pastry brush, top biscuits with a light amount of olive oil.
for the pot pie
Step 4
Bake the minestrone pot pie for 8 minutes. Take the dish out of the oven, brush the biscuits one more time with olive oil, and then continue baking for 2-3 more minutes. The biscuits will be a light golden brown when done. Dig in!!

One Pot Minestrone Pot Pie with Whole Wheat Biscuits // pumpkin & peanut butter


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. I totally know what you mean about how good it feels to have your mom take care of you…haha! And this minestrone pot pie looks SO GOOD! Minestrone is one of my favorite soups 🙂

  2. I love this minestrone, a big bowl of this would make me so happy now!
    Those biscuits on top are so creative and they look incredible good too!

    • Thanks Evi! It’s the perfect meal for a rainy day like today (well, where I live at least)!

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