The Best Vegan Pot Pie
The Best Vegan Pot Pie
Get ready to savor the epitome of vegan comfort food with the Best Vegan Pot Pie recipe. This plant-based version of your favorite childhood pie combines an explosion of flavors, from tender protein-rich vegetables to fragrant herbs and spices, all enveloped in a luscious, creamy sauce. Blanketed beneath a homemade golden + flaky herb biscuit crust. Making for a hearty, satisfying, and oh-so-cozy weeknight meal for the whole family! Ready in less than 1 hour. Gluten-free Option.
Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love.
What Makes The Best Vegan Pot Pie Recipe So Good?
Today, we are here for The Best Vegan Pot Pie-- and I don't use the word 'best' lightly y'all; it really is! It has the same much-loved pot pie vegetables + a creamy 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!
As an adult, I love to make fun updates or plant-based versions of classic recipes, especially when it comes to pie! Because who doesn't love pie? Plant-based vegan pie recipes like this savory Butternut Squash Sweet Potato Shepherd's Pie or this sweet Vegan Pumpkin Pie and Vegan Southern Bourbon Pecan Pie are some of my all-time favorites to share with family and friends! And most importantly, nobody ever has to miss out because of dietary restrictions.
The Best Vegan Pot Pie is so satisfyingly filling and protein-packed with veggies and is just as good as the classic. I've dubbed it the "1-hour Vegan Pot Pie" It's so easy to make and is the ultimate vegan comfort food from your childhood. If you love veganized renditions of classic recipes, try this Vegan BBQ Beef Wellington next!
Jump to:
- What Makes The Best Vegan Pot Pie Recipe So Good?
- The Perfect Pot Pie Topper
- Vegan Pot Pie Ingredients
- How to Make The BEST Vegan Pot Pie
- Why You Will LOVE This Vegan Pot Pie
- What To Serve With This Plant-based Vegan Pot Pie
- VARIATIONS & ADD-INS
- Vegan Pot Pie Q + A's
- Other Comfort Food Recipes You'll Love
- MADE OUR RECIPE?
- Vegan Pot Pie
The Perfect Pot Pie Topper
Now, I know what you're thinking—biscuits in a pot pie? Hear me out, because this underrated gem is about to blow your taste buds away. Forget the traditional double-crust situation. I'm all about maximizing the filling-to-crust ratio and delivering a burst of flavor in every bite.
Imagine a creamy, veggie-packed filling nestled beneath a layer of perfectly baked herb-infused biscuits. It's comfort food heaven, my friend. These biscuits are no ordinary biscuits; they're a stand-alone recipe that steals the spotlight. Trust me, the Herb Biscuits topping takes this vegan pot pie to a whole new level of deliciousness. And yes, they're vegan too!
Vegan Pot Pie Ingredients
To make this plant-based pot pie recipe, 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 + 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.
How to Make The BEST Vegan Pot Pie
A few simple + easy steps for 1-hour 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!
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!
Why You Will LOVE This Vegan Pot Pie
Once I had my first mouthful, I knew it was absolute plant-based pie perfection. It's:
- Bursting with incredible warming flavors.
- Crispy in all the right places
- Luscious + creamy
- Loaded with hearty protein-packed veggies
- Comfort food at its finest.
- A guaranteed crowd-pleaser.
- Topped with the perfect buttery + flaky biscuits
What To Serve With This Plant-based Vegan Pot Pie
This Vegan Pot Pie recipe is a showstopper, stealing the spotlight all by itself but if you feel a side is needed here are some delicious ideas-
Fresh Salad - A crisp salad like this Roasted Cauliflower Green Goddess Salad or this Chopped Kale Salad provides a refreshing contrast to the hearty pot pie.
Mashed Potatoes - Creamy mashed potatoes make for a classic side dish. Opt for vegan butter and plant-based milk to keep it dairy-free. Or try my Loaded Mashed Potatoes
Roasted or Steamed Veggies - Roast or steam an assortment of seasonal vegetables like Maple Herb Glazed Carrots, adding a delightful burst of freshness to your plate.
VARIATIONS & ADD-INS
Vegan Protein Sources - Add cooked and seasoned tofu, tempeh, seitan, lentils, chickpeas, or vegan 'meat' substitutes to make the pot pie more protein-rich and filling.
Vegan Cheese - Sprinkle shredded vegan cheese on top of the filling before adding the biscuit for a melty and cheesy element.
Spicy Kick - If you enjoy heat, incorporate diced jalapeños, red pepper flakes, or hot sauce to give your pot pie a spicy kick.
Vegan Pot Pie Q + A's
Absolutely! To make this vegan comfort food 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.).
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
To thicken the filling, you can add a slurry of cornstarch or flour mixed with water or vegetable broth. Add it gradually, stirring continuously until the desired thickness is achieved. Simmer the mixture for a few minutes to cook out the raw taste of the thickening agent.
Yes, you can make the filling ahead of time and store it in the refrigerator for a day or two. When you're ready to assemble and bake the pot pie, allow the filling to come to room temperature before topping it with the biscuits.
Absolutely! You can use individual ramekins or small baking dishes to make single-serving pot pies. Adjust the baking time accordingly, as smaller pies may require less time in the oven.
Other Comfort Food Recipes You'll Love
If you love my Vegan Pot Pie recipe, check out some of these other delicious comfort food recipes!
- Easy Chicken Pot Pie with Cheddar Herb Biscuits
- Best Vegan Sweet Potato Pie
- Delicious Vegan Pumpkin Pie
- Vegan Jamaican Stew Peas
- Grandma’s Cheese Sheet Pan Pizza
- Vegan Bolognese
- Loaded Potatoes with Spicy Beans
- Classic Southern Banana Pudding
MADE OUR RECIPE?
If you make these Vegan Pot Pie, be sure to Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
Vegan Pot Pie
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.).
Nutrition
DID YOU MAKE THIS recipe?
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Vegan Pot Pie.
LOVE THIS RECIPE?
LET US KNOW!
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I made this with lemon herbed daring chik’n alternative and it had my kids asking for seconds! (They never do that!) Thank you, Shanika!
OMG! I am so thrilled to hear that! It's definitely a huge staple in my house and I love the addition of daring chik'n! YUM! 🙂
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! 🙂
I made this for Thanksgiving and it was a huge hit! My daughter asked for your recipe as well. Thank you!
Hi Victoria! Yay---I'm so happy to hear that this pot pie was a hit! Definitely a huge staple in my house! 🙂
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! 🙂