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This vegan pot pie is easy to make, with a medley of vegetables in a creamy sauce, and flaky buttery vegan biscuits, yum! Eating plant-based doesn’t mean you have to miss out on the taste of pot pie, especially when you make it yourself. This easy vegan pot pie with biscuits recipe is the most satisfying home-cooked comfort food. The perfect warming meal to enjoy this time of year!
My Easy Vegan Pot Pie with Biscuits recipe, has a simple but scrumptious vegan filling and is topped off with my favorite quick and delicious biscuit topping. It is packed with a mixture of vegetables including onion, carrots, celery, mushrooms, potatoes, and peas. If you are looking for substitutions, feel free to sub any veggies you like with your favorite veggies just keep the measurements about the same. You could try swapping white potatoes for sweet potatoes, or chunks of squash. Or swapping mushrooms for a vegan meat substitute, for example. Let me know in the comments if you give any subs a try!
The biscuits on the pot pie are super easy to make in a food processor or in a bowl. (I love the food processor method to make it a bit quicker). The biscuits come out perfectly golden, flaky, and tender and compliment the creamy sauce perfectly! If you are able to find vegan canned biscuits in your grocery store (they are not easy to find), you can use them if you prefer. Just place the uncooked biscuits on top of the pot pie just before baking and cook according to the recipe instructions. I think homemade biscuits are always the most delicious though!
I love making the easy vegan pot pie on any chilly day, but it also makes for a wonderful main dish for a festive occasion such as Thanksgiving or Christmas. Serve this pot pie with salad, green beans, roasted veggies, gravy, stuffing, cranberry sauce, and other side dish favorites to make this a gorgeous feast!
This recipe makes one large pot pie, but you could also make individual pot pie in ramekins, they will just take slightly less time to bake.
How to Make Easy Vegan Pot Pie with Biscuits:
To make the vegan biscuits, you can either do this in a food processor or in a bowl.
Food processor method: Add the flour, baking powder, and salt into the food processor and pulse a few times to mix. Scatter the vegan butter cubes over the flour and pulse several more times until the mixture is a crumbly sandy texture. Pour over the plant-based milk and pulse a few more times until you reach a soft sticky dough (don’t over mix it). Chill the dough in the fridge until you are ready to use it.
Bowl method: Add the flour, baking powder, and salt into a large bowl and whisk to combine. Scatter the vegan butter cubes over the flour and use a fork or pastry cutter to cut the butter into the flour until you reach a crumbly sandy texture. Drizzle the plant-based milk across the flour mixture and use the fork to combine, until you reach a soft sticky dough (don’t over mix it). Chill the dough in the fridge until you are ready to use it.
To make the easy vegan pot pie filling:
Preheat your oven to 400F (200C). Lightly grease a 13″ x 9″ casserole dish (4.5 quarts). Such as this one.
Melt 2 tablespoons of vegan butter in a large pot over medium-high heat. Add the onion, carrots, celery, mushrooms, and garlic and sauté until the veggies begin to soften, 5 – 10 minutes.
Sprinkle over the flour and stir to coat the veggies. Stir in the vegetable broth and add the potato, nutritional yeast, thyme, salt, and pepper. Bring to a simmer and cook 7 – 10 minutes until thickened. Stir in the plant-based milk and peas and remove from heat.
Carefully pour the veggie filling into the prepared baking dish. Take the chilled biscuit dough and divide it into eight. Using your hands, take one piece of dough and gently form it into a rough biscuit shape. Don’t worry if it’s messy. Place on top of the pot pie filling and repeat to make 8 biscuits. Lightly brush the biscuits with a bit of plant-based milk. This will help them get extra golden in the oven. Aquafaba will also work well!
Place the prepared pot pie in the oven and bake for 25 minutes. After 25 minutes, turn the temperature up to 425F (220C), and continue to bake for another 5 – 8 minutes until the biscuits are golden. Remove from the oven and allow to cool for 5 – 10 minutes before serving.
Make-ahead: you can prepare the biscuit dough, and pot pie filling, and store them separately in the fridge for up to 2 days. Allow the filling to warm to room temperature before baking, then assemble and bake the pot pie fresh. I don’t recommend that you freeze this as the potatoes and mushrooms may change in texture.
I hope you love this easy vegan pot pie recipe! Let me know in the comments what you think and if you tried any substitutions.
Bon appetegan!
Sam Turnbull.
Print Recipe
Easy Vegan Pot Pie with Biscuits
Servings: 8
Calories: 337kcal
Ingredients
For the vegan biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold vegan butter cubed
- 1 cup plant-based milk
For the vegan pot pie:
- 2 tablespoons vegan butter
- 1 yellow onion chopped
- 3 medium carrots peeled and cut into coins
- 3 ribs celery chopped
- 8 oz mushrooms chopped
- 4 cloves garlic minced
- ½ cup all-purpose flour
- 3 cups vegetable broth
- 2 medium potatoes peeled and cut into small cubes
- 3 tablespoons nutritional yeast
- 1 ½ teaspoons dried thyme leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅔ cup plant-based milk (such as oat or soy) plus more for brushing
- ½ cup fresh or frozen peas
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Instructions
To make the vegan biscuits:
-
Food processor method: Add the flour, baking powder, and salt into the food processor and pulse a few times to mix. Scatter the vegan butter cubes over the flour and pulse several more times until the mixture is a crumbly sandy texture. Pour over the plant-based milk and pulse a few more times until you reach a soft sticky dough (don’t over mix it). Chill the dough in the fridge until you are ready to use it. Bowl method: Add the flour, baking powder, and salt into a large bowl and whisk to combine. Scatter the vegan butter cubes over the flour and use a fork or pastry cutter to cut the butter into the flour until you reach a crumbly sandy texture. Drizzle the plant-based milk across the flour mixture and use the fork to combine, until you reach a soft sticky dough (don’t over mix it). Chill the dough in the fridge until you are ready to use it.
To make the pot pie:
-
Preheat your oven to 400F (200C). Lightly grease a 13″ x 9″ casserole dish (4.5 quarts)
-
Melt 2 tablespoons of vegan butter in a large pot over medium-high heat. Add the onion, carrots, celery, mushrooms, and garlic and sauté until the veggies begin to soften, 5 – 10 minutes. Sprinkle over the flour and stir to coat the veggies. Stir in the vegetable broth and add the potato, nutritional yeast, thyme, salt, and pepper. Bring to a simmer and cook 7 – 10 minutes until thickened. Stir in the plant-based milk and peas and remove from heat.
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Carefully pour the veggie filling into the prepared baking dish. Take the chilled biscuit dough and divide it into eight. Using your hands, take one piece of dough and gently form it into a rough biscuit shape. Don’t worry if it’s messy. Place on top of the pot pie filling and repeat to make 8 biscuits. Lightly brush the biscuits with a bit of plant-based milk.
-
Place the prepared pot pie in the oven and bake for 25 minutes. After 25 minutes, turn the temperature up to 425F (220C), and continue to bake for another 5 – 8 minutes until the biscuits are golden. Remove from the oven and allow to cool for 5 – 10 minutes before serving.
Notes
Make-ahead: you can prepare the biscuit dough, and pot pie filling, and store them separately in the fridge for up to 2 days. Allow the filling to warm to room temperature before baking, then assemble and bake the pot pie fresh. I don’t recommend that you freeze this as the potatoes and mushrooms may change in texture.
Nutrition
Serving: 1serving (recipe makes 8 servings) | Calories: 337kcal | Carbohydrates: 51g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 940mg | Potassium: 838mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4883IU | Vitamin C: 21mg | Calcium: 177mg | Iron: 3mg
This recipe is lightly adapted from Sally’s Baking Addiction.
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