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Vegan Pot Pie

This Vegan Pot Pie is the ultimate plant-based soul-warming comfort food. You can't go wrong with a traditional veggie-packed creamy filling and a herby biscuit topping.

Vegan Pot Pie

The classic Pot Pie from your childhood is back, only this time, it's Dairy-free and Vegan! My delicious Vegan Pot Pie is the comfort meal you so fondly remember without any animal products inside! Tender protein-rich veggies suspended within a creamy sauce are blanketed beneath homemade Herb Biscuits, making for a hearty, satisfying, and oh-so-cozy Autumn or Winter meal for the whole family!

Vegan Pot Pie

Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love.

Remember those frozen pot pies your Mom used to lovingly heat up on a cold weeknight?

As an adult, I love to make fun updates or plant-based versions of classic recipes. My Vegan Pot Pie is a homemade vegan pie featuring the same much-loved pot pie vegetables, a creamy dairy-free almond milk sauce, and homemade Herb Biscuits to serve as the crust. I love to bake the whole thing from scratch family-style so everyone can serve themselves! 

I've dubbed it the "1-hour Vegan Pot Pie," even though it probably takes a little less time. But if you count the time it takes to clean up, that's probably more accurate.

This recipe is so easy and gives major childhood nostalgia vibes. Also, everyone loves it! This dairy-free pie is perfect for a large family with some vegans and some meat-eaters. It's filling and protein-packed with veggies that everyone will enjoy without missing the 'classic' chicken or beef inside. (I promise you won't even know anything is missing)

With this recipe, you'll feel like a pot pie wizard in no time!

Vegan Pot Pie

The Perfect Pot Pie Topper

The almighty and under-appreciated biscuit! Okay, I know how it sounds but hear me out. Often, you will see a pot pie baked in a perfect pie-like manner. Meaning there is a bottom layer of crust in addition to a top layer. The filling is sandwiched between the top and bottom layers.

Other times, you may see pot pie with the filling in a baking dish with the crust layered on top only. This leaves more room for that delicious filling and half the amount of crust.

I enjoy having slightly less crust. The top and bottom crust seems like too much bread for me. What I want is the herby creamy veggie-packed filling!

Brainstorming another bread topping led me to one of my favorite quick breads - biscuits! Biscuits bake on top of the filling to perfection while the filling gets hot and bubbly underneath. 

Thus, my next-level delicious Vegan Pot Pie was born.

These biscuits are special, trust me. The topping on this pie is this amazing, stand-alone Herb Biscuits recipe, which is also vegan! They add so much more flavor than plain biscuit dough would. Do not skip the biscuits!

Vegan Pot Pie

Vegan Pot Pie Ingredients

To make this Vegan Pot Pie, you’ll need:

  • Mixed Veggies – The star of this dish. Includes carrots, green beans, peas, and corn; Can also add onions
  • Red onion. In a pinch, a yellow onion or shallots will work. 
  • Garlic. You only need about 2 cloves, minced.
  • Herbs + Seasonings – A great addition of flavor. Adds such savoriness nice + a beautiful kick of spice. You'll need salt, black pepper, smoked paprika, garlic powder, parsley, basil, thyme, oregano.
  • Biscuits – Whether store-bought or homemade, this is the best part of it all! Creates the best topping and soaks in all the flavor.
  • Nutritional Yeast – Makes things nice + creamy; plus, adds such rich 'cheesy' flavor without the cheese.
  • Vegan Butter – Used for cooking and biscuits and adds a nice savory flavor.
  • Flour– Used for the thickening of filling and as base for homemade biscuits.
  • Veggie Stock – Used to add nice flavor to filling instead of using water.
  • White Cooking Wine – Used for cooking and adds flavor.
  • Almond milk – Used for making the filling creamy as well.
  • Baking powder and baking soda – Used for leavening of the biscuits.

Can I Make this Vegan Pot Pie Gluten-Free?

Absolutely! To make this pot pie GF, simply substitute the flour with GF All-Purpose flour or 1-to-1 GF Baking Flour, which Bob's Red Mill has a great one! Ensure that other ingredients are GF-friendly (i.e. stock, etc.).

Vegan Pot Pie

How to Make Vegan Pot Pie

  • Preheat oven to 400 degrees Fahrenheit.
  • In a medium-sized (10-inch) skillet over medium-high heat, add the vegan butter and once butter melts, add the onions and garlic, sautéing until translucent and fragrant, about 1-2 minutes. Add in the flour followed by: the sea salt, black pepper, smoked paprika, garlic powder, parsley, and basil, stirring until combined. Slowly add in the milk (whisking frequently) and veggie stock until the liquid becomes smooth and thickens. NOTE: whisking frequently prevents lumps and curdling of the flour and liquid.
  • Add in the frozen veggies, white cooking wine, and nutritional yeast, stirring until combined and reduce the heat to low so that everything simmers. Let it simmer for 5-6 minutes. Remove from heat.

For the Herb Biscuits:

  • Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
  • Whisk together the flour, baking powder, baking soda, parsley, thyme, oregano, garlic powder, and sea salt in a medium bowl.
  • Add in the cold vegan butter and using a pastry cutter or fork, cut the butter into the flour mixture until it looks 'peas-like' in texture.
  • Slowly add in the 'buttermilk' and gently stir everything together until combined and the mixture is moistened. NOTE: DON'T OVER-MIX!

To Assemble:

  • In the skillet (or in mini ramekins/dutch ovens) fill it with the veggie filling and using an ice cream scoop, scoop about 2 Tbsps of biscuit dough and placing it atop filling mixture. Repeat until all biscuits are placed atop.
  • Lightly brush biscuits with melted butter and bake for 15-20 minutes or until biscuits are golden brown and the filling bubbles through.
  • Remove from the oven and serve immediately.
  • Bon Appetit!

Vegan Pot Pie

How To Store Vegan Pot Pie?

Like many dishes, you can store any leftover pot pie in a tightly covered container or glass dish and refrigerate for 4-5 days. Of course, for a longer salvage, you can store your uncooked vegan pot pie filling in the freezer using a freezer-safe storage bag or container for up to 3 months.

Once ready to use, thaw overnight in the fridge, add filling to a baking dish, add your freshly prepped biscuits, and bake per the recipe!

Once I had my first mouthful, I knew it was spot on. It's:

  • Warming
  • Savory and cheesy 
  • Crispy in all the right places
  • Luscious & creamy
  • Loaded with hearty, healthy veggies
  • Full of plant protein (Thanks to the delicious peas!)
  • Topped with the perfect, buttery yet flaky biscuits

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS VEGAN POT PIE!

Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Vegan Pot Pie. Everything from my fave wooden spoons, dutch ovens, and more. SEE THEM HERE!

Vegan Pot Pie

Other Comfort Food Recipes You'll Love

If you love my Vegan Pot Pie recipe, check out some of these other delicious pie recipes!

MADE OUR RECIPE?

If you make these Vegan Pot Pie, be sure to Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!

Vegan Pot Pie

Vegan Pot Pie

5 from 2 votes
This Vegan Pot Pie is the ultimate plant-based soul-warming comfort food. You can't go wrong with a traditional veggie-packed creamy filling and a herby biscuit topping.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Serves: 4 servings

Ingredients

FILLING:

  • 4 cups organic mixed vegetables, frozen (Includes peas, carrots, corn, + green beans)
  • ½ red onion, chopped
  • 2 garlic cloves, minced
  • ¼ cup organic all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 cup organic vegetable stock
  • ¾ cup Almond milk (You can use your fave plant-based milk!)
  • 2 Tbsps white cooking wine
  • ½ cup nutritional yeast (You can also use DF cheese shreds instead, if you'd like)
  • 2 Tbsps vegan butter, for cooking

HERB BISCUITS:

  • 2 cups organic all-purpose flour 
  • 2 tsps baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 tsps dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ cup vegan butter, VERY COLD
  • ½ cup 'Dairy-Free Buttermilk' + 2 Tbsps (See Notes!)

OTHER:

  • 1 tablespoon vegan butter, melted for brushing

Instructions

TO MAKE THE FILLING:

  • Preheat oven to 400 degrees Fahrenheit.
  • In a medium-sized (10-inch) skillet over medium-high heat, add the vegan butter and once butter melts, add the onions and garlic, sautéing until translucent and fragrant, about 1-2 minutes. Add in the flour followed by: the sea salt, black pepper, smoked paprika, garlic powder, parsley, and basil, stirring until combined. Slowly add in the milk (whisking frequently) and veggie stock until the liquid becomes smooth and thickens. NOTE: whisking frequently prevents lumps and curdling of the flour and liquid.
  • Add in the frozen veggies, white cooking wine, and nutritional yeast, stirring until combined and reduce the heat to low so that everything simmers. Let it simmer for 5-6 minutes. Remove from heat.

TO MAKE THE HERB BISCUITS:

  • Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
  • Whisk together the flour, baking powder, baking soda, parsley, thyme, oregano, garlic powder, and sea salt in a medium bowl.
  • Add in the cold vegan butter and using a pastry cutter or fork, cut the butter into the flour mixture until it looks 'peas-like' in texture.
  • Slowly add in the 'buttermilk' and gently stir everything together until combined and the mixture is moistened. NOTE: DON'T OVER-MIX!

ASSEMBLY:

  • In the skillet (or in mini ramekins/dutch ovens) fill it with the veggie filling and using an ice cream scoop, scoop about 2 Tbsps of biscuit dough and placing it atop filling mixture. Repeat until all biscuits are placed atop.
  • Lightly brush biscuits with melted butter and bake for 15-20 minutes or until biscuits are golden brown and the filling bubbles through.
  • Remove from the oven and serve immediately.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Like many dishes, you can store any leftover pot pie in a tightly covered container or glass dish and refrigerate for 4-5 days. Of course, for a longer salvage, you can store your uncooked pot pie filling in the freezer using a freezer-safe storage bag or container for up to 3 months. Once ready to use, thaw overnight in the fridge, add filling to a baking dish, add your freshly prepped biscuits, and bake per the recipe.
  • BISCUITS (TIP): If making perfect, traditional biscuits, make sure that you don't twist the biscuit cutter into the dough to avoid the biscuits from baking awkwardly; try to remove the biscuit cutter straight up.  
  • BUTTERMILK: To make 'dairy-free' buttermilk, add 1 cup of your fave plant-based milk + 1 tablespoon of lemon juice or ACV, mixing everything well. Set aside for 5-10 minutes for the acids to activate and slightly thicken the mixture. 
  • GLUTEN-FREE OPTION: To make this pot pie GF, simply substitute the flour with GF All-Purpose flour or 1-to-1 GF Baking Flour, which Bob's Red Mill has a great one! Ensure that other ingredients are GF-friendly (i.e. stock, etc.).

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Vegan Pot Pie.

Shanika

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  1. I made this vegan pot pie today for Sunday dinner, and it was surely a hit! I made a few modifications. I added a tablespoon of minced garlic and a sprinkle of garlic powder to the veggies. I also added a fully cooked and chopped vegan chicken patty after adding the shredded cheese. My biscuit dough was not thick enough, so I added at least a 1/2 cup of flour. Again, this recipe is delicious! Thank you for sharing it, Shanika!

    • Hi Fefe! OMG---I'm so glad that you enjoyed this recipe! I'm thrilled that you were able to make adjustments that were just right for your needs! I appreciate you sharing this! 🙂

    • Hi Victoria! Yay---I'm so happy to hear that this pot pie was a hit! Definitely a huge staple in my house! 🙂

  2. I'm looking forward to making this, looks so delicious. I am trying to understand the instructions, it says to grease a medium skillet and set it aside. Then it states to add butter to a 10 in. skillet and cook the vegetables eventually adding the biscuits on top to cook. What do you do with the first skillet?

    • Hi Rebecca! So sorry for the confusion! I've updated the instructions to remove the initial greasing of skillet! 🙂