Thanksgiving is right around the corner! Can you believe it?! I certainly can’t. But I must say, I’m SO excited about it.
I’m so ready for a few days off surrounded by family. And amazing comfort food. And all the pies. And no work. Ahhh I just can’t wait!
Have you started planning your menu already?? We’re hosting BOTH my family and Nate’s family in our tiny little house this year (yes, 11 people in like a 1200 square foot house), so of course my mind is already fixated on logistics of the big day. I’ve started planning out our menu for the actual Thanksgiving meal, as well as pre-meal appetizers (does anyone else do that, or is it just me?!) and I think I’ve got a solid plan coming together.
So since Thanksgiving has been on the mind, I thought I’d share with you a veggie-friendly Thanksgiving dish that’s bound to impress both meat-eaters and vegetarians alike!
This Creamy Autumn Vegetable Biscuit Pot Pie is everything I love about Thanksgiving in one dish. Warm, tender autumn veggies, a thick, creamy gravy-like sauce, tender buttery biscuits— does it get much more comforting than that??
And for this dish, I cut out a huge step of making your own biscuits by using one of my favorite organic pre-made brands: Immaculate Baking Flaky Biscuits! Immaculate Baking creates wholesome baking products, many of which are organic and gluten free (these biscuits are not gluten free). I found their products at the Whole Foods in my area, but I’ve also found them before at my local Co-Op! Immaculate Baking Co is offering $1 off coupon for their products, so click here if you’re interested!
Anyways, these biscuits are so flaky and soft and buttery – indulgent enough for a holiday, but made with MUCH better ingredients than your typical pre-made biscuit. And all you have to do it place them on the creamy vegetable base before you’re ready to bake and viola! You’ve got yourself a veggie-friendly Thanksgiving side dish or even just a meatless weeknight dinner!
I also think this dish would be an awesome way to use up leftovers after Thanksgiving has come and gone. I always have leftover veggies in the fridge from the big day, and honestly, all you need are a few ingredients to pull this dish together for a post-holiday meal.
And if you’re a meat-eater, you can always throw in some leftover turkey instead of the white beans! Adapt as you will!
Now I want to hear about your Thanksgiving planning! Has anyone else started planning yet– or am I the only crazy person here?? Do you serve lots of vegetarian options at your Thanksgiving or just go with all the classics? I can’t wait to hear!
Autumn Vegetable Biscuit Pot Pie
- 2 tablespoons extra virgin olive oil
- 1 leek, halved and thinly sliced
- 1 cup celery, sliced
- 3 Medium carrots, peeled and sliced
- 6 button mushrooms, sliced
- 1 1/2 cup butternut squash, cubed
- salt and pepper, to taste
- 2 tablespoons flour of choice
- 2 cups unsweetened almond milk
- 1 tablespoon chopped fresh sage
- 8 biscuits (I used Immaculate Baking Flaky Biscuits)
|Drizzle 2 tbsp of olive oil in a large skillet over medium heat. Add in chopped (and rinsed) leeks and stir. Cook for 3-4 minutes. Pour in chopped celery and carrots, and continue to cook for another 4-5 minutes. |
|Add in chopped butternut squash and mushrooms. Stir and cook for another 4-5 minutes. Sprinkle in flour, salt, and pepper and stir to coat. Once the veggies are coated, pour in almond milk and stir. |
|Last, stir in the white beans and chopped sage. Simmer for 10-15 minutes, until mixture is thick and creamy and veggies are almost fork tender. While veggies are simmering, preheat oven to 350 degrees F. |
|Pour creamy vegetable mixture into a 9x11 baking dish (or similar size). Top with biscuits. Bake for 20-25 minutes, or until biscuits are fully cooked and cream sauce is bubbly. |