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Vegan Pot Pie
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4.75 from 4 votes

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.
Course Main Course
Keyword biscuits, comfort foods, creamy, dairy-free, dinner, food, pot pie, vegan, veggies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 712kcal
Author Shanika | Orchids + Sweet Tea



  • 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


  • 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!)


  • 1 tablespoon vegan butter, melted for brushing



  • 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.


  • 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!


  • 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!


  • 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.).


Calories: 712kcal | Carbohydrates: 88g | Protein: 18g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 6g | Cholesterol: 3mg | Sodium: 2171mg | Potassium: 703mg | Fiber: 12g | Sugar: 3g | Vitamin A: 9689IU | Vitamin C: 21mg | Calcium: 296mg | Iron: 7mg