Experiment No. 127 — Cheddar Bay Biscuit Pot Pie (Jackfruit Comfort Variant)
Scope
Reimagine a classic chicken pot pie as a vegan comfort entrée with a rich, umami-dense jackfruit and mushroom filling topped by a golden, flaky Cheddar Bay–style biscuit crust. This experiment focuses on moisture control, steam-assisted leavening, and plant-fat mimicry to achieve a creamy interior beneath a crisp, aromatic top.
Objective
Engineer a two-phase bake that unites stew-style jackfruit filling and aerated biscuit crust through synchronized hydration and fat behavior. The aim: replicate the buttery chew, lift, and layered flavor of a traditional pot pie using 100% plant-based fats and proteins.
Yield & Time
Yield: 6 individual pot pies or 1 family-size dish (~930 g total filling + topping)
Prep: 30 min | Cook: 75 min | Bake: 15–20 min | Total: ~1 hr 45 min
Formula – Weight, Volume, Ratio %
Weight = precision · Volume = accessibility · Ratio % = structure control
A. Savory Jackfruit Filling
Olive oil — 15 g | 1 Tbsp | 1.8%
Onions (mixed sweet, white, yellow) — 150 g | ~1¼ cups | 18%
Garlic — 10 g | 2 tsp | 1.2%
Carrots — 120 g | 1 cup | 14%
Celery — 80 g | ¾ cup | 9%
Russet potato — 150 g | 1 medium | 18%
Mushrooms (shiitake, oyster, lion’s mane) — 210 g | 2 cups | 25%
Jackfruit (drained) — 565 g | 1 can | 66%
Tamari — 15 g | 1 Tbsp | 1.8%
Vegetable stock — 240 g | 1 cup | 28%
Water — 120 g | ½ cup | 14%
Cornstarch slurry (1:2) — 15 g | 1 Tbsp + 2 Tbsp water | 1.8%
or Cashew cream — 60 g | ¼ cup | 7%
Green peas — 80 g | ½ cup | 9%
Salt, pepper, rosemary — to taste
Key Ratios
Liquid : Solid = 0.9 : 1 → Stew consistency
Fat : Solid = 0.04 : 1 → Sheen and flavor
Protein (jackfruit + veg) : Veg = 1.2 : 1 → Balanced chew
B. Cheddar Bay Biscuit Topping (Vegan)
All-purpose flour — 250 g | 2 cups | 100%
Baking powder — 21 g | 5 tsp | 8%
Salt — 5 g | 1 tsp | 2%
Sugar — 12 g | 1 Tbsp | 5%
Garlic powder — 10 g | 4 tsp | 4%
Old Bay seasoning — 3 g | 1 tsp | 1.2%
Vegan cheddar shreds — 200 g | 1¾ cups | 80%
Vegan butter (melted + chilled) — 113 g | ½ cup | 45%
Dairy-free milk — 240 g | 1 cup | 96%
Apple cider vinegar — 15 g | 1 Tbsp | 6%
Finishing Brush
Vegan butter (melted) — 57 g | 4 Tbsp | 23%
Minced parsley — 2.5 g | 1 tsp | 1%
Garlic (minced/powder) — 2.5 g | ½ tsp | 1%
Ratio Highlights
Liquid : Flour = 0.96 : 1 → Optimal hydration
Fat : Flour = 0.45 : 1 → Tender crumb
Cheese : Flour = 0.8 : 1 → Melt body
Leavening : Flour = 0.08 : 1 → Controlled lift
Procedure
1. Filling Preparation
Sauté onions and garlic in oil until translucent.
Add celery and carrots; cook 5 minutes.
Stir in mushrooms; sauté until moisture evaporates and edges brown. Remove to bowl.
Add jackfruit and sear until golden; deglaze gradually with tamari and splashes of stock.
Combine vegetables and mushrooms. Add remaining stock and water. Simmer 1 hour until tender.
Thicken with cornstarch slurry or cashew cream until glossy.
Stir in peas and season with rosemary, salt, and pepper.
2. Biscuit Formation
Preheat oven to 450 °F (232 °C).
Combine milk + vinegar; chill 5–10 min. Melt butter and cool until opaque.
Whisk dry mix (flour through Old Bay), add cheese, and fold together.
Whisk chilled butter into buttermilk; pour into dry mix; fold gently until just combined.
3. Assembly & Bake
Spoon hot filling into ramekins or casserole dish (¾ full).
Drop 2–3 oz biscuit mounds on top (or spread evenly for casserole version).
Brush with garlic-parsley butter.
Bake 15–20 minutes or until crust is golden and filling bubbles at edges.
Cool 10 minutes before serving for layer definition.
Observations & Findings
Steam Law: Moisture escaping from filling activates biscuit lift via steam expansion.
Fat Retention Law: Chilled vegan butter releases slowly, forming tender flakes.
Maillard Law: Sugar and Old Bay salts trigger uniform browning and aroma.
pH Optimization: Vinegar-acidified milk increases CO₂ release from baking powder for superior rise.
Sensory Summary:
Creamy filling, crisp-golden top, buttery aroma, and layered plant protein texture that rivals traditional poultry pot pie.
