Nothing says “home” like the smell of golden biscuits baking atop a bubbling pot pie—especially when it’s completely plant-based! My vegan pot pie with biscuits became my go-to comfort food back in college when I needed something hearty but didn’t want to fuss with complicated recipes. Over the years, I’ve perfected this dish through countless cozy dinners, snowed-in weekends, and even potlucks where meat-eaters couldn’t believe it was vegan.
The secret? A rich, savory vegetable filling thickened just right (no gloopy sauces here!) and buttery, flaky biscuits that somehow taste even better than the dairy-laden kind. I swear by freezing the vegan butter before mixing—it makes all the difference for those tender layers. Whether you’re vegan, dairy-free, or just craving a wholesome meal, this recipe delivers that nostalgic comfort-food hug without any compromise.
After testing endless versions (some biscuit disasters included—oops!), this one nails it every time. It’s quicker than traditional pot pie but just as satisfying, with a filling packed with carrots, peas, and potatoes swimming in herby broth. Trust me, one bite of that steamy, biscuit-topped goodness, and you’ll forget it’s vegan.
Why You’ll Love This Vegan Pot Pie with Biscuits
This recipe isn’t just good—it’s *stupidly* easy and satisfying in ways you wouldn’t expect from vegan comfort food. Here’s why it’s become my most-requested dish:
- Fluffy, buttery biscuits that crack open to reveal steamy layers—no one will guess they’re dairy-free (the cold vegan butter trick is magic).
- One-pot wonder: Sauté, simmer, and bake in under an hour with basic pantry staples.
- Crowd-pleaser alert: Even my skeptical uncle went back for thirds—the herbed veggie filling tastes like childhood nostalgia.
- Forgiving AF: Swap veggies based on what’s wilting in your fridge (looking at you, forgotten mushrooms).
- Leftovers shine: The biscuits stay tender reheated, and the filling gets richer overnight.
Seriously, this pot pie is cozy chaos in the best way—messy, comforting, and impossible to resist.
Ingredients for Vegan Pot Pie with Biscuits
Gather everything before you start—trust me, it makes the process smoother. I’ve separated the ingredients for the biscuits and filling because, honestly, that’s how my brain works when I’m cooking!
For the Biscuits:
- 2 cups all-purpose flour (spooned and leveled—no dense biscuits here!)
- 1 tbsp baking powder (check the date—old powder means flat biscuits)
- ½ tsp salt
- ⅓ cup vegan butter, cold and cubed (I freeze mine for 10 minutes first)
- ¾ cup plant-based milk (unsweetened almond or oat works best)
For the Filling:
- 1 tbsp olive oil
- 1 onion, diced small (about 1 cup)
- 2 carrots, peeled and diced into ½-inch pieces
- 2 celery stalks, chopped (leaves add great flavor!)
- 2 cloves garlic, minced
- 1 cup frozen peas (no need to thaw)
- 1 cup diced potatoes (Yukon Golds hold their shape best)
- 3 cups vegetable broth (low-sodium so you control the salt)
- ¼ cup flour (this thickens the filling beautifully)
- 1 tsp thyme + 1 tsp rosemary, fresh or dried
Note: The potatoes should be diced about the same size as the carrots so everything cooks evenly. And yes, frozen peas are totally fine—they’re my lazy kitchen hack!
Equipment You’ll Need
You won’t need anything fancy—just the basics from your kitchen. Here’s what I grab every time:
- Large mixing bowl (for those dreamy biscuits)
- 10-inch oven-safe skillet (or a deep pie dish if you’re fancy)
- Wooden spoon (perfect for stirring the veggie filling)
- Measuring cups and spoons (because eyeballing flour is risky business)
- Pastry cutter or fork (to work that cold butter into the biscuit dough)
That’s it—no stand mixer, no special tools. Just good old-fashioned, cozy cooking.
How to Make Vegan Pot Pie with Biscuits
Okay, let’s dive in! This recipe comes together faster than you’d think—just follow these steps, and you’ll be scooping into steamy, biscuit-topped goodness in no time.
Making the Biscuit Dough
First things first: preheat your oven to 425°F. Now, grab that cold vegan butter—this is non-negotiable for flaky layers! In a large bowl, whisk together the flour, baking powder, and salt. Toss in the cubed butter and smash it into the flour with a fork or pastry cutter until it looks like coarse crumbs with some pea-sized bits left. Drizzle in the plant-based milk and stir just until the dough comes together—overmixing = tough biscuits, and nobody wants that. It’ll be shaggy, and that’s perfect. Set it aside while you work on the filling.
Preparing the Vegetable Filling
Heat olive oil in your skillet over medium heat. Add the onions and cook until they’re soft and translucent, about 5 minutes. Throw in the carrots and celery—these need a head start since they take longer to soften. After another 5 minutes, add the garlic and cook until fragrant (30 seconds max—burnt garlic is tragic). Now, stir in the potatoes, peas, thyme, and rosemary. Sprinkle the flour over everything and stir like your biscuit dreams depend on it (they kinda do). This coats the veggies and thickens the filling later. Slowly pour in the veggie broth, scraping up any stuck bits—that’s flavor gold! Let it simmer until thickened, about 5-7 minutes. Taste and adjust seasoning—this is your moment to shine.
Assembling and Baking
If your skillet isn’t oven-safe, transfer the filling to a baking dish now. Drop spoonfuls of biscuit dough over the top—don’t fuss about making them perfect; rustic is charming! Bake for 20-25 minutes until the biscuits are golden and the filling bubbles at the edges. Pro tip: If the biscuits brown too quickly, tent with foil. Let it cool for 5 minutes (if you can resist)—those scorching-hot peas are sneaky!
Tips for Perfect Vegan Pot Pie with Biscuits
After many trials (and a few soggy-bottom disasters), here are my hard-earned secrets for pot pie perfection:
- Keep that butter icy cold—I pop my cubed vegan butter in the freezer for 10 minutes before mixing. Warm butter = flat biscuits.
- Don’t overwork the dough—those shaggy bits will bake up flaky. Overmixing makes hockey pucks, not biscuits.
- Thicken your filling properly—let it simmer until it coats the back of a spoon. Too thin? Mix 1 tsp cornstarch with 1 tbsp water and stir it in.
- Bake on the lower rack—this crisps the bottom while the biscuits brown evenly on top.
- Let it rest 5 minutes—I know it’s hard, but this keeps the filling from oozing everywhere when you scoop.
Follow these, and you’ll get that ideal “crispy top, fluffy middle, saucy bottom” combo every time!
Ingredient Substitutions and Variations
Listen, life happens—maybe you’re out of peas or need this gluten-free. No sweat! Here’s how to adapt my vegan pot pie without losing that cozy magic:
- Flour swap: Use 1:1 GF flour for the biscuits (I like Bob’s Red Mill). For thickening the filling, cornstarch or arrowroot works too—mix 2 tbsp with cold broth before adding.
- Butter alternatives: Coconut oil works in a pinch, but keep it chilled! For richness, try mashed avocado (sounds weird, tastes amazing).
- Veggie freedom: Mushrooms add umami, diced tofu brings protein, and sweet potatoes make it extra hearty. Leftover roasted veggies? Toss ’em in!
- Broth boost: No veggie broth? Use water + 1 tbsp soy sauce for depth.
See? Improvising is half the fun—make it yours!
Serving and Storing Vegan Pot Pie with Biscuits
This pot pie tastes best fresh from the oven—those biscuits are at peak fluffiness! I love serving it right in the skillet (less dishes!) with a crisp green salad tossed in tangy vinaigrette to cut through the richness. If you’ve got leftovers (rare in my house), let them cool completely before covering tightly. They’ll keep in the fridge for up to 3 days—though honestly, the biscuits lose some magic after day two. Reheat individual portions covered in the oven at 350°F for about 15 minutes, or until piping hot. The microwave works too, but expect softer biscuits—still delicious though!
Nutritional Information
Okay, let’s talk numbers—but remember, these are estimates since veggie sizes and brands vary. One hearty serving (about 1/6th of the pie) packs:
- 320 calories
- 12g fat (mostly the good kind from olive oil and vegan butter)
- 45g carbs with 6g fiber (thanks, veggies!)
- 7g protein (peas and potatoes FTW)
- 450mg sodium (use low-sodium broth if watching salt)
Not bad for comfort food that tastes this indulgent, right? Dig in guilt-free!
Frequently Asked Questions
I’ve gotten so many questions about this vegan pot pie over the years—here are the ones that pop up most often, along with my tried-and-true answers!
Can I freeze vegan pot pie with biscuits?
Absolutely! Assemble everything but don’t bake it—just wrap the whole unbaked dish tightly in foil and freeze for up to 3 months. When ready to eat, bake from frozen (add 10-15 extra minutes). The biscuits might not brown as much, but they’ll still taste amazing. Pro tip: Freeze individual portions for quick comfort food fixes!
What’s the best butter substitute for the biscuits?
For flaky layers, I swear by Earth Balance sticks or Miyoko’s vegan butter—they have the right fat content. In a pinch, coconut oil works (keep it chilled!), but your biscuits will be more crumbly. Whatever you do, don’t use tub margarine—it’s too soft and makes gummy biscuits. Learned that the hard way!
Why is my filling too runny?
Likely didn’t simmer long enough after adding the flour. No worries—mix 1 tbsp cornstarch with 2 tbsp cold water, stir it into the bubbling filling, and simmer 2 more minutes. It’ll thicken right up! Also, make sure your flour measurement’s accurate—too little means soup, not stew.
Can I make this gluten-free?
Yes! Use a 1:1 GF flour blend for both the biscuits and filling (I like King Arthur’s). For extra insurance, swap the ¼ cup flour in the filling with 2 tbsp cornstarch mixed with cold broth before adding. The texture changes slightly, but the flavor’s still killer.
Nothing makes me happier than seeing your biscuit-topped masterpieces! Snap a pic of that golden crust before digging in—I wanna see your veggie-packed fillings and creative twists. Did you add mushrooms? Try sweet potatoes? Drop a comment below (bonus points if you tag me in your kitchen adventures!). Your reviews help other home cooks too!
PrintPerfect Vegan Pot Pie with Biscuits
A hearty vegan pot pie topped with fluffy biscuits. Perfect for a comforting meal.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/3 cup vegan butter
- 3/4 cup plant-based milk
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup diced potatoes
- 3 cups vegetable broth
- 1/4 cup flour
- 1 tsp thyme
- 1 tsp rosemary
Instructions
- Preheat oven to 425°F.
- Make biscuit dough by mixing flour, baking powder, salt, vegan butter, and plant-based milk.
- Sauté onion, carrots, celery, and garlic in olive oil until soft.
- Add potatoes, peas, thyme, and rosemary. Cook for 5 minutes.
- Sprinkle flour over vegetables and stir.
- Pour in vegetable broth and simmer until thickened.
- Transfer filling to a baking dish.
- Drop biscuit dough on top.
- Bake for 20 minutes until golden.
Notes
- Use any plant-based milk.
- Add mushrooms for extra flavor.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
