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Vegan Pot Pie

Warm and comforting, this Vegan Pot Pie is the perfect comfort meal on a cold, long day. With a traditional creamy filling and an Herb Biscuit topping, you can't go wrong with this recipe!

Vegan Pot Pie

The pot pie from your childhood is back, only this time, it’s vegan! My Vegan Pot Pie is the comfort meal that you remember without any of the animal products inside! Tender veggies suspended within a creamy sauce are blanketed beneath some homemade Herb Biscuits, making for the perfect weeknight Autumn or Winter meal.

Vegan Pot Pie

Remember those frozen pot pies your mom used to make on a cold weeknight?

Frozen pot pies are a staple at the grocery store, known for how delicious and simple they are to make. They come prepared yet frozen. A quick pop in the microwave or oven yields a hot and filling dinner in only a few minutes.

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

This recipe is so easy and satisfying. Also, everyone loves it! This pie is perfect for a large family with some vegans and some meat-eaters. It’s filling enough for everyone without missing the chicken or beef.

Vegan Pot Pie

Biscuits – the Perfect Pot Pie Topper

Oftentimes, you will see a pot pie baked in a perfect pie manner. That means, there is a bottom layer of crust in addition to a top layer. The filling is sandwiched in 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 crust and the bottom crust seem like too much bread for me. What I want is the silky filling!

Brainstorming another bread topping lead me to one of my favorite quickbreads – biscuits! Biscuits bake on top of the filling to perfection while the filling gets hot and bubbly underneath. Thus, my Vegan Pot Pie was born.

And these biscuits are special. 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

Ingredients in Vegan Pot Pie

You only need these easy ingredients for this amazing family-style meal!

  • 4 cups mixed vegetables, frozen (includes peas, carrots, corn, + green beans)
  • 1 medium red onion, chopped
  • 1/4 cup organic all-purpose flour + 2 tablespoons
  • sea salt + black pepper, to taste
  • 2 tablespoons vegan butter
  • 1 cup organic vegetable stock
  • 3/4 cup almond milk
  • 2 tablespoons white cooking wine
  • 1 cup dairy-free cheddar shreds
    For the Herb Biscuits:
  • 2 cups organic all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon dried thyme
  • 2 teaspoons dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 cup vegan butter
  • 1 cup ‘Dairy-Free Buttermilk’ (almond milk + 1 tablespoon ACV or lemon juice!)
  • 1 tablespoon vegan butter, melted, for brushing

Vegan Pot Pie

How to Make Vegan Pot Pie

  • Preheat the oven to 400 degrees Fahrenheit and grease a medium skillet. Set aside.
  • Next, add butter to a medium-sized (10-inch) skillet over medium-high heat and once butter melts, add mixed vegetables and onions. Add sea salt + black pepper, to taste. Toss and cook vegetables until softened, about 5-6 minutes. 
  • Add flour to veggies, stirring until well incorporated and cook everything for 1 minute or so, until fully coated. Add in white cooking wine, vegetable stock and milk. 
  • NOTE: Be sure to whisk in the liquid with the vegetables as soon as it’s poured in to ensure that NO lumps are formed.
  • Once thickened, turn off the heat and stir in dairy-free shreds, until fully melted and creamy. Set aside.

For the Herb Biscuits:

  • Whisk together the all-purpose flour, baking powder, baking soda and sea salt in a medium bowl. Then add in the herbs + seasonings and whisk everything together.
  • Add in the cold vegan butter. Using a pastry cutter or fork, cut the butter into the flour mixture until it looks like ‘pea-sized’ clumps. 
  • Slowly add in the ‘buttermilk’ and gently stir everything together until well combined.
  • NOTE: DON’T OVER-MIX!

To Assemble:

  • In the skillet with the cooking veggie filling, top with biscuits by grabbing 2 tablespoons of biscuit dough into your hands, gently rolling into an imperfectly semi-round shape and placing it atop mixture. Repeat until all biscuits are formed.
  • Brush biscuits with melted butter and bake for 20-25 minutes or until biscuits are golden brown and fully baked through. 
  • Once biscuits are golden and pot pie filling is bubbly, remove from oven and serve immediately.
  • Bon Appetit!

Vegan Pot Pie

Other Recipes You’ll Love

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

Vegan Pot Pie

Vegan Pot Pie

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Serves: 4 servings
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Ingredients

  • 4 cups mixed vegetables, frozen (Includes peas, carrots, corn, + green beans)
  • 1 medium red onion, chopped
  • 1/4 cup organic all-purpose flour + 2 Tbsps!
  • sea salt + black pepper, to taste
  • 2 Tbsps vegan butter 
  • 1 cup organic vegetable stock
  • 3/4 cup Almond milk (You can use your fave plant-based milk!)
  • 2 Tbsps white cooking wine
  • 1 cup dairy-free cheddar shreds

HERB BISCUITS:

  • 2 cups organic all-purpose flour 
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 1 tsp sea salt
  • 2 tsps dried parsley
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 cup vegan butter
  • 1 cup 'Dairy-Free Buttermilk' (Almond milk + 1 Tbsp ACV or Lemon Juice!)

OTHER:

  • 1 Tbsp vegan butter, melted for brushing

Instructions

  • Preheat oven to 400 degrees Fahrenheit and grease a medium skillet. Set aside.
  • Next, add butter to a medium-sized (10-inch) skillet over medium-high heat and once butter melts, add mixed vegetables and onions. Add sea salt + black pepper, to taste. Toss and cook vegetables until softened, about 5-6 minutes. 
  • Add flour to veggies, stirring until well incorporated and cook everything for 1 minute or so, until fully coated. Add in white cooking wine, vegetable stock and milk.  NOTE: Be sure to whisk in the liquid with the vegetables as soon as it's poured in to ensure that NO lumps are formed.
  • Once well incorporated, increase the heat to high heat so that the mixture begins to boil for about 3-4 minutes, then reduce to a simmer.
  • Once thickened, turn off the heat and stir in dairy-free shreds, until fully melted and creamy. Set aside.

HERB BISCUITS:

  • Whisk together the all-purpose flour, baking powder, baking soda and sea salt in a medium bowl. Then add in the herbs + seasonings and whisk everything together.
  • Add in the cold vegan butter. Using a pastry cutter or fork, cut the butter into the flour mixture until it looks like 'pea-sized' clumps. 
  • Slowly add in the 'buttermilk' and gently stir everything together until well combined. NOTE: DON'T OVER-MIX!

ASSEMBLY:

  • In the skillet with the cooking veggie filling, top with biscuits by grabbing 2 Tbsps of biscuit dough into your hands, gently rolling into an imperfectly semi-round shape and placing it atop mixture. Repeat until all biscuits are formed.
  • Brush biscuits with melted butter and bake for 20-25 minutes or until biscuits are golden brown and fully baked through. 
  • Once biscuits are golden and pot pie filling is bubbly, remove from 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 Tbsp of lemon juice or ACV, mixing everything well. Set aside for 5-10 minutes for the acids to activate and slightly thicken the mixture. 

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Shanika

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