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.
Melissa says
Comfort food at its finest! My husband was a big fan of this. Going into the regular rotation this winter for sure.
Katherine D Emerson says
Can I use Bob's Red Mill GF 1-to-1-baking-flour in this recipe? Thank you.
I'm allergic to wheat.
Sam Turnbull says
I haven't tried it, but if you give it a try let us know how it turns out!
Natasha says
absolutely delicious!! highly recommend
Sam Turnbull says
Yay!!
Josie says
My family loved this! Not hard to make. Already been asked to make it again.
Love your recipes! Thank you!!
Sam Turnbull says
Aww thanks Josie!
Traci says
great recipe, but the prep time is VERY misleading! It’s more like 30-45 minutes depending on how quickly you can chop veggies. The pre-cook time along is between 15-20 minutes! So this is definitely a weekend dish.
Sam Turnbull says
Glad you enjoyed it! I guess I am a fast chopper 😉
Jen says
This was absolutely amazing! I followed as directed. The biscuits melted in my mouth… the flavors were perfect. This will definitely be made again.
Sam Turnbull says
Amazing! Thrilled you loved it Jen!
Ellery says
I made this for a vegan pie day potluck. It was not too difficult to make, it turned out great, and everyone loved it! I will definitely make it again! Thank you for the great recipe!
Sam Turnbull says
Wonderful! So happy to hear that 🙂
Joanne Johnson says
I halved this recipe as I was only making it for me and two little kids. They didn't like the biscuits for some reason, but that meant they were all for me! Mwahaha. Next time, I'll make the full recipe as it was gorgeous and I want leftovers! Omni hubby even had a taste and said it was very nice ☺️
Sam Turnbull says
Wonderful, so happy you enjoyed!
Susan says
I made this for the first time tonight. Added a bit to it. Some corn so the peas wouldn’t be lonely. Some Lima beans & broccoli. Also doubled the amount of potatoes because I love potatoes. It is absolutely delicious!!!
Sam Turnbull says
Wonderful! 🙂
Sarah says
I followed the recipe exactly as written except I added a can of chickpeas in the place of the green peas. It was so DELICIOUS! My husband and I were blown away and this is going into the rotation for sure. It has been put on the list of what to make when my in laws visit! They are the farthest thing from vegan and I am confident they will love this. Thank you so much for a wonderful recipe!
Sam Turnbull says
So happy you loved it Sarah 🙂
Melissa says
Everyone, carnivores included, loved this! I did swap the potatoes for petite golds and used canned vegan biscuits because I love 'em. Oh, and to really keep true to my pot pie memories, I used frozen mixed veggies w/peas, green beans & corn instead of just peas. I plan to keep this in my winter meal rotation!
Sam Turnbull says
Wonderful! So happy it was a hit 🙂
Nicole says
I’ve made this several times with great success, minus the biscuits, using store-bought pie crusts.
Sam Turnbull says
So happy you enjoyed it, Nicole!
John says
Great recipe for Chistmas dinner! I took it up a notch and added soy curls and a tablespoon of poultry seasoning to make it a "does taste like chicken" pot pie!
Sam Turnbull says
Hahah love it!!!
Taura says
Absolutely spectacular! Just made it for the first time, first time using a food processor too for the biscuits! I added field roast apple sage sausage bits to it just before baking… for my ‘meat’. Sooooo YUMMY!
Sam Turnbull says
Wonderful! So happy you loved it Taura!
Ann says
It was a hit!! I had to bake it longer to brown the biscuits, but it was worth it. Even my omnivore husband scarfed down two servings and said it should DEFINITELY go on the rotation! It was simple to make, and we both thoroughly enjoyed it! Thank you, Sam❣️ Everything I’ve made from your recipes has been delicious, and will definitely be repeated! I’m going to convert my husband yet!!
Sam Turnbull says
Aww wonderful! Thrilled you both enjoyed it so much, Ann 🙂
Leslie Green says
An easy, but time-consuming recipe, to prepare. I left the skins on the potatoes which worked out fine. The other change I made was to replace 1/4 cup of the 3 cups of broth with 1/4 c of semi-dry Spanish sherry. Great recipe overall! I'm going to try to freeze some to see how it turns out.
Sam Turnbull says
So happy you enjoyed Leslie!
Amy says
I made this last night because I was craving comfort food like shepherds pie so I came to your site and saw this recipe first! I didn't have any plant milk that wasn't vanilla, so I used veggie stock in the stew base & biscuits, turned out delicious! I forgot to add additional veggie stock in the stew in place of plant milk, just used the 3 cups of stock it called for. Mine turned out nice and thicccccccck, super delicious and satisfying, but next time I plan to make it I'll make sure I have some plain milk! Thanks Thanks another great recipe Sam, now I'm gonna go find your shepherds pie so I can see which is more comforting lol
Sam Turnbull says
So happy you loved it Amy! 🙂
AD says
Unfortunately, I’m in the process of trying to salvage this dish in order to serve it for Thanksgiving. I followed the recipe exactly, but after 45 minutes in the oven, the potatoes aren’t even close to being cooked enough to eat. Also, the biscuit dough was far too wet—almost like a thick pancake batter. I spread it on top since there’s no way it could have been formed into biscuits, but it’s still wet after 45 minutes—I scraped it off and put it in the toaster over to see if it’ll cook. Bummer. ☹️ Any idea what I could’ve done wrong?
Sam Turnbull says
Hi AD, for the pastry, did you ensure that your butter is cold? When you pulse it into the flour it should become a sandy texture. If the butter got to warm or was melted it would definitely mess up the biscuits. Did you also chill tho dough in the fridge? This helps the dough thicken. For the potatoes did you cut them small enough? And did you cook the filling on the stove for 7 - 10 minutes as directed before pouring it into the pan? Hope those questions help a bit 🙂
AD says
Yes to all of the above (Earth Balance went straight from the fridge to the food processor, sandy texture achieved). Chilling the dough really didn't help—it wasn't quite thin enough to pour, but much too thin to shape/handle. Really like a very thick batter.
I cooked the filling for about 20 minutes on the stove before pouring it into the pan because the potatoes (1/2" cubes) were still rock-hard after 10 and I knew a 25 minute bake wouldn't be long enough.
It took about 70 minutes in the oven for the potatoes to be cooked completely. Once I scraped off the wet biscuit batter (after about 45 minutes in the oven, it was hard on top but still completely wet underneath), the filling did start to cook faster. The filling was delicious, for what it's worth!
If I try this again, I'll bake biscuits separately with less liquid (I usually use 3/4c milk per 2c flour for biscuits) and then add them to the top at the end. 🙂
AD says
Also worth adding for anyone else who might have the same problem—after removing the biscuit batter, I covered the dish tightly with foil before putting it back in the oven. This really helped to keep the heat in and get those veggies fully cooked through.
Nicole says
I’m so excited to eat this! My pie filling is just about done, I just have to make the biscuits and then bake it. Woot-woot! Just one quick question: my potato pieces are soft enough to eat, but definitely still al dente. Should I simmer the filling some more to cook the potato some more, or will baking the completed pie in the oven for 25 min cook the potatoes enough? TIA! I love your recipes!
Sam Turnbull says
The potatoes should continue to cook in the oven. 🙂 Enjoy!
Kristine says
This showed up in my inbox this morning and I had to have it! I had everything except the potatoes so I ran to the store and grabbed them. My meat eating family loved it. It was hearty and filling and super flavorful. The biscuits were divine. Definitely adding this to the fall and winter rotation!
Sam Turnbull says
Amazing!!! Thrilled you and your family loved it so much, Kristine 🙂
Agnes Chrismer says
Thanks so much for sharing your wonderful recipes. I do like celery, but how much broccoli should I use to replace it. I'm guessing I would have to chop the florets up enough to measure out to the same amount? I'm not a really good cook so although your recipes are easy to follow, I'm never sure of substitutions. I haven't had a pot pie in almost 20 years, so this looks awesome. Thanks again.
Sam Turnbull says
Hi Agnes, if you like celery I would recommend sticking to that as it is one of the main flavor bases of any pot pie. If you still want to add broccoli, I would recommend subbing them for the mushrooms and using about 2 cups of broccoli florets. Enjoy!