Jackfruit Potpie

This is our take on the southern comfort food classic; just veganized. It doesn't get any better than this Jackfruit Potpie a creamy mixture of jackfruit and vegetables in a rich and creamy gravy with a buttery vegan biscuit on top. This meatless pot pie is perfect for Sunday dinner and the holidays.

Jump to:

• Why This Jackfruit Potpie Recipe Works
• Key Ingredients
• Step- By- Step Instructions
• Storage
• 📖 Recipe

Why This Jackfruit Potpie Recipe Works

This plant-based and soy-free potpie is so simple and satisfying to make. Its Healthy, delicious and filling. Simple to make and our gluten-free vegan biscuits are light and flaky; perfect for potpie's topping.

For more vegan & gluten free casserole recipes perfect for the holidays, be sure to check out my Vegan Cauliflower Tamale pie, Easy Enchiladas and Mushroom Burgundy.

Key Ingredients

• Jackfruit - we use canned jackfruit in brine for this recipe. We like the Trader Joe's brand.
• Vegan Biscuits
• A Rich and Creamy Graving for the filling
• Vegetables - You can use fresh veggies in this homemade recipe or skip the prep and use frozen mixed vegetables. Mushrooms are also a great add-in for this dish.

See recipe card below for full list of ingredients and measurements.

Step- By- Step Instructions

Step 1: Preheat the oven to 425 degrees.

Prepare Biscuits

Step 2: Either via our vegan biscuit recipe or using premade store bought.

Prepare Filling

Step 3: Melt the butter in a large pan. Add the thyme and garlic; sauté for 5 minutes.

Step 4: Add the carrots and celery seed; sauté for 5 minutes.

Step 5: Sprinkle ½ cup of flour and sauté for 1-2 minutes.

Step 6: Slowly and gradually, add the milk and the broth and simmer until mixture resembles a thick, creamy soup about 20 minutes.

Step 6: Sprinkle in Everything but the Leftovers seasoning and mix well.

Step 7: Drain and rinse the jackfruit. Add the jackfruit and peas. Using two forks to shred the Jackfruit. Season with salt, pepper, and lemon juice.

Assemble Jackfruit Pot Pies

Step 8: Place ramekins on baking sheets. Pour the fillings into the ramekins.

Step 9: Arrange biscuits on top of filling.

Bake

Step 10: Brush biscuits with milk or butter for extra browning.

Step 11: Bake for 30 minutes or longer until hot, bubbly, and biscuits are cooked through.

Storage

To Store. Cool before refrigerating then cover tightly with plastic wrap or foil. Store for up to 4 days.

Love this recipe? Please leave a 5-star rating in the recipe card below & if you REALLY like it, consider a comment down below. Thanks!

📖 Recipe

Be sure to check out more of jackfruit recipes and plant-based dinner recipes.

What questions do you have? Leave us your questions/comments below or on Instagram at #thevgnway.

If you give this gluten free vegan recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway.

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The Vgn Way