Author: This vegan pot pie with biscuits is the ultimate comfort food! Packed with tender vegetables in a rich, creamy gravy and topped with fluffy, buttery vegan biscuits, it's a hearty, satisfying dinner that's perfect for chilly nights when you're craving something cozy.
If you want buttery, rich biscuits without dairy, check out my homemade vegan butter recipe. It is a game-changer for this pot pie.
This vegan pot pie has a simple but scrumptious filling packed with onion, carrots, celery, mushrooms, potatoes, and peas and it's topped off with my favorite quick biscuit topping. They're golden on the outside, tender on the inside, and perfect for soaking up every bit of that delicious gravy! I love this recipe on any chilly day, but it also makes for a wonderful main dish for a festive occasion such as Thanksgiving or Christmas. Serve the pot pie with salad, green beans, roasted veggies, gravy, stuffing, cranberry sauce, and other side dish favorites to make a gorgeous feast!
Why This Vegan Pot Pie Is My Fave
- Easier than the traditional version: Fluffy homemade biscuits aren't just more fun than pie crust, they're also easier. No rolling out pie dough!
- Loaded with vegetables: Onion, carrots, celery, mushrooms, potatoes, and peas make a filling so satisfying, you'll never miss the chicken. (Promise!)
- Perfect for holidays or weeknights: If you're always wondering what you can serve as a vegan main dish for holidays, this pot pie is perfect!
Ingredients for Vegan Pot Pie
For the Vegan Biscuits:
- All-purpose flour: Or use a measure-for-measure gluten-free flour.
- Baking powder: Helps create light, fluffy biscuits.
- Salt: So the biscuits don't taste bland.
- Cold vegan butter: The butter needs to be very cold to create a flaky biscuit texture.
- Plant-based milk: Be sure it's unflavored and unsweetened.
For the Pot Pie Filling:
- Vegan butter: For sautéing the vegetables and forming the base of the sauce.
- Yellow onion, carrots, celery, mushrooms, potatoes and garlic: These give the filling that classic savory pot pie flavor.
- All-purpose flour: To thicken the gravy.
- Vegetable broth: You can use store-bought or my vegetable broth from veggie scraps.
- Nutritional yeast: Adds savory flavor with a hint of cheesiness.
- Dried thyme: A classic pot pie herb.
- Salt and black pepper: I like freshly ground black pepper, which is more flavorful.
- Plant-based milk: For a rich, creamy gravy.
- Peas: No need to thaw if they're frozen!
How to Make Vegan Pot Pie
- Make the Biscuit Dough: Prepare the biscuits using either a food processor or a mixing bowl. Mix until a soft, slightly sticky dough forms, being careful not to overmix. Chill the dough while you make the filling.
- Cook the Vegetables: Melt the vegan butter in a large pot over medium-high heat. Add the onion, carrots, celery, mushrooms, and garlic and cook until they begin to soften.
- Make the Gravy: Sprinkle the flour over the vegetables and stir well. Add the vegetable broth, potatoes, nutritional yeast, thyme, salt, and pepper. Simmer until the potatoes are tender and the sauce has thickened, then stir in the plant-based milk and peas.
- Assemble and Bake: Transfer the filling to a greased baking dish. Divide the chilled biscuit dough into eight portions and gently shape each one into a rustic biscuit. Arrange them over the filling and brush the tops lightly with plant-based milk (or aquafaba) for extra browning. Bake at 400°F for 25 minutes, then increase the temperature to 425°F and bake for another 5 to 8 minutes until the biscuits are golden. Let the pot pie cool for 5 to 10 minutes before serving.
Tips and Variations
- Don't overwork the biscuit dough: Mix just until it comes together. Overmixing can will the biscuits tough instead of tender.
- Customize the vegetables: Feel free to swap the white potatoes for sweet potatoes or squash, or replace the mushrooms with your favorite vegan meat substitute.
- Individual pot pies: Divide the filling among ramekins and top each with a biscuit. They'll bake a little faster than one large casserole.
What to Serve with Vegan Pot Pie
This hearty pot pie is a complete meal on its own, but you can also pair it with:
Make Ahead and Storage Instructions
- Make Ahead: Prepare the biscuit dough and the filling separately up to 2 days in advance and refrigerate. Allow the filling to come closer to room temperature before assembling and baking.
- Refrigerator: Store leftover pot pie covered in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave or warm the casserole in a 350°F oven until heated through.
- Freezing: I don't recommend freezing this recipe, as the potatoes and mushrooms can become watery and change texture after thawing.
If you try this vegan pot pie with biscuits recipe, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Pot Pie with Biscuits
This vegan pot pie is easy to make, with a medley of vegetables in a creamy sauce, and flaky buttery vegan biscuits, yum! Eating vegan 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 recipe is the most satisfying home-cooked comfort food. The perfect warming meal to enjoy this time of year!
Servings:
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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
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.
- 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
⭐ Did You Make This Recipe?
I'd love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
This recipe is lightly adapted from Sally's Baking Addiction.
Lindsay says
I’ve made this a few times. It’s definitely a fave for our family!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy it’s become a family favorite, Lindsay 😊
Jen says
I didn’t grow up eating pot pie but always wanted to try it. Made this for lunch and I am glad I did. It’s comforting and great to take to work. I was lazy and used vegan puff pastry in lieu of biscuits. I like heat so I will add red pepper flakes but that’s just a me thing.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Jen yay!! I’m so happy you loved it 😍 And puff pastry on top is honestly GENIUS. Thank you so much for the sweet comment!
Holly says
AWESOME RECIPE!!!! It just came out of the oven and turned out amazing! I have never made biscuits before so was a little apprehensive. I also wanted to use whole wheat instead of just white flour. I used 1 cup whole wheat and 1 cup white and they are still delicious! not as light and flakie, but cooked through. Your recipes are some of our family favorites. Thank you so much for sharing what you do. I'm adding this to my "make for guests" list.
Jess @ It Doesn't Taste Like Chicken says
Amazing! We do so appreciate your kind words and we're thrilled you enjoyed this recipe.
Sarah says
made this recipe for thanksgiving this year and it was delicious! we even added some vegan chicken pieces to the filling to give it some more protein. it freezes well too, so we were able to save the leftovers, since it makes a large portion. would definitely make this again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! I'm so happy you enjoyed it so much Sarah 🙂
Lyn says
Just made for dinner and looooved it. So easy and delish like all of your meals.! Did this exactly as written —maybe added more mushrooms because I didn’t want to leave just three. It was wonderful.
Wondering if anyone has made w gluten free flour? I would love to make this for my son who is GF
Jess @ It Doesn't Taste Like Chicken says
We're thrilled you enjoyed this recipe! We haven't tested it with gluten free flour but if you give it a try, please let us know how it goes.
Kim says
Hi, I made this today and it’s delicious! I think I made the biscuits a little too thick tho but the filling is great without them!
Jess @ It Doesn't Taste Like Chicken says
We're so glad you enjoyed it!