Turn frozen vegetables into a comforting and savory vegetable pot pie with this easy recipe that features a biscuit topping. Healthy, oil-free, and completely WFPB.
Long ago in a galaxy far far away I used to consume chicken pot pie. And, just so we’re clear that you understand what I’m saying…a whole chicken pot pie.
Fast forward many years and many fewer pounds I still enjoy a hearty pot pie. It’s one of my favorite meals. But, I do it much differently and much healthier. Let me show you.
This vegetable pot pie with biscuits is so freaking good you won’t believe it. You get all the heartiness of a traditional pot pie without all the cholesterol and fat. And, the flavor? I don’t even know where to start. But, I’ll try.
It’s loaded with tons of veggies, mushrooms, and earthy spices like sage and thyme. And, instead of the traditional pie crust, I opted for homemade biscuits as the topping. As far as I’m concerned it’s not even close. Biscuits win!
If you’re looking for amazing comfort food for the colder months or an easy weeknight meal this is it! Look no further.
Why Vegetable Pot Pie Is Better with Biscuits
Yeah, I’ll say it – Biscuits are better than pie crust on a pot pie! Shots fired in the pot pie war.
Why? Well, here are a few reasons:
- Biscuits are good and much heartier
- Biscuits are easier to make than a pie crust
- There aren’t any whole food plant-based pie crusts on the market. At least, none that I care to use.
- THEY’RE FREAKING BISCUITS!!!
But, if you still aren’t convinced feel free to make my Easy Vegan Pie Crust. Just be sure and leave out the maple syrup so you get a more savory flavor.
Ingredients
Here’s what you’ll need to pull off this delicious veggie pot pie.
- batch of Shane & Simple homemade vegan biscuits
- onion
- garlic
- mushrooms
- celery
- dried thyme
- dried sage
- whole wheat flour, organic unbleached all-purpose flour, or white whole wheat flour
- low-sodium vegetable broth
- unsweetened almond milk
- low-sodium soy sauce
- frozen mixed vegetables (carrots, corn, green beans, peas)
- salt and black pepper to taste
Note
I would suggest you prep and roll out the biscuit dough before anything else. It will make everything much easier. Trust me.
How To Make Vegetable Pot Pie with Biscuits
The instructions are assuming you’ve already got your biscuits rolled, cut, and ready to go. Now, let’s make a super comforting and savory vegetable pot pie.
- Set your oven to 425˚F and preheat a large skillet or dutch oven over medium heat. All appliances are different so you may have to adjust medium high heat. I would suggest a big enough pan so the filling will fit and not spill over the edges.
- Once the skillet or dutch oven is ready add the onion, garlic, mushrooms, celery, thyme, and sage. Stir to combine and cook until the mushrooms release their liquid and the onions are soft. Usually about 4-5 minutes.
- Whisk in the flour, vegetable broth, and milk until smooth. Then, add in the frozen veggies and soy sauce. Stir everything together, bring to a low boil, then reduce the heat and simmer for 10 minutes or so allowing the mixture to thicken.
- Pour the mixture into a casserole dish or baking dish, line the top with the biscuits, and bake for 15-20 minutes until the filling is hot and bubbly and the biscuits are cooked through.
That’s it! Delicious gravy-filled extravaganza topped with homemade biscuits. Could this day get any better?
Maybe, but I don’t see how.
Tips and Suggestions
- Leftovers should be placed in an airtight container and stored in the fridge for up to 5 days.
- If you prefer a “meatier” pot pie you can toss in some diced tofu or soy curls.
- You will more than likely have leftover biscuits. I like to bake them and save them for later but I also enjoy a couple along with my pot pie. They’re great for sopping up any gravy that’s left behind. You’re welcome.
- To make this recipe gluten-free use oat flour for the biscuits and tamari instead of soy sauce.
- For a thicker pot pie filling, whisk together 1 tablespoon of cornstarch and 3 tablespoons of warm water until it forms a slurry. Then, stir the cornstarch slurry into the filling as it simmers.
- To make this recipe gluten-free use oat flour for the biscuits and tamari instead soy sauce.
More Healthy Vegan Comfort Food
I hope you enjoy this Vegetable Pot Pie with Biscuits. Please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
Easy Vegetable Pot Pie with Biscuit Topping (Vegan)
- Total Time35 minutes
- Yield6–8 servings 1x
- DietVegan
Turn frozen vegetables into a comforting and savory vegetable pot pie with this easy recipe that features a biscuit topping. Healthy, oil-free, and completely WFPB.
Ingredients
The Biscuits
- 1 batch Shane & Simple homemade biscuits
The Filling
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 cup of chopped mushrooms
- 2 celery stalks, chopped
- ¾ teaspoon of dried thyme
- ½ teaspoon dried sage
- ⅓ cup whole wheat flour
- 2 cups low-sodium vegetable broth
- ¾ cup unsweetened almond milk
- 2 tablespoons low-sodium soy sauce
- 3 cups frozen mixed vegetables (carrots, corn, green beans, peas)
- Pinch of salt and black pepper or to taste
Instructions
- Prepare biscuits according to instructions but do not bake.
- Set your oven to 425˚F and preheat a large skillet or dutch oven over medium heat. All appliances are different so you may have to adjust to medium-high heat. I would suggest a big enough pan so the filling will fit and not spill over the edges. Personally, I use my dutch oven.
- Once the skillet or dutch oven is ready add the onion, garlic, mushrooms, celery, thyme, and sage. Stir to combine and cook until the mushrooms release their liquid and the onions are soft. Usually about 4-5 minutes.
- Whisk in the flour, vegetable broth, and milk until smooth. Then, add in the frozen veggies and soy sauce. Stir everything together, bring to a low boil, then reduce the heat and simmer for 10 minutes or so allowing the mixture to thicken.
- Pour the mixture into a casserole dish or baking dish, line the top with the biscuits, and bake for 15-20 minutes until the filling is hot and bubbly and the biscuits are cooked through.
- Serve hot and enjoy!
Notes
Prep time includes stove top filling prep. Cook time refers to baking only.
For a thicker pot pie filling, whisk together 1 tablespoon of cornstarch and 3 tablespoons of warm water until it forms a slurry. Then, stir the cornstarch slurry into the filling as it simmers.
Leftovers should be placed in an airtight container and stored in the fridge for up to 5 days.
If you prefer a “meatier” pot pie you can toss in some diced tofu or soy curls.
You will more than likely have leftover biscuits. I like to bake them and save them for later but I also enjoy a couple along with my pot pie. They’re great for sopping up any gravy that’s left behind. You’re welcome.
Nutrition
- Serving Size:
- Calories: 91
- Sugar: 4.4 g
- Sodium: 218.2 mg
- Fat: 1 g
- Carbohydrates: 17.3 g
- Fiber: 4.8 g
- Protein: 4 g
- Cholesterol: 0 mg
- Prep Time: 15 mins.
- Cook Time: 20 mins.
- Category: Vegan Main Dishes
- Method: Bake
- Cuisine: Vegan
Hey, any recipe that my non-vegan spouse wants more of is a good thing. OK, I didn’t make this as written. I didn’t have an onion (how in the world does one let oneself run out of onions??) so I used up the leek that I did have. Other than that the filling for the vegetable pot pie was as written. The big deviation was with the biscuits. I made them the day before for the family to sample and they were not a hit. They lacked any semblance of fluffiness and largely got a thumbs down. But this is not a comment on the biscuits. I have to try some different things with the biscuit recipe before I will leave my critique of that recipe. But for this pot pie I used the only other thing I had on hand and was quick – puff pastry. Turned out great. Just put a layer on top of the vegetable filling and baked as directed. And as said at the start, second and thirds were had. The pot pie was described as just what mom use to buy 🙂 I guess this was a complement. Good news was that everyone wanted me to try for a biscuit top so more experimentation is due in that department. Next time I will amp up the protein content with either chickpeas as one commenter suggested or with soy curls as the recipe suggests.
Thanks so much for this comment! I love hearing about adapting and overcoming as well as what works and what doesn’t. You can’t see it but I’m smiling 😊
Shane, I made this for my 102- year- old mom tonight–I added garbanzo beans for extra nutrition–and she loved it!
Wow, thank you so much!
OMG OMG OMG- loved this! My non vegan husband said he would eat this “all the time.” And I know he meant it! I’ve never made biscuits before and these were SO SO GOOD. I figured out pretty quick about the flour on the dough and the rolling pin and why it was necessary. Next time I would double the recipe for the veggie pot pie because I had lots of biscuits left to make separately. But not to worry- I already had one with jam for dessert. YUMMY. Thank you, Shane!
Awesome!!!
I made this for my sister for her birthday. She loved it. Of course, I had to try it and I also lived it.
Thanks, Shane
Thank you so much!
This was great Shane! I made exactly as written and it was delicious. I was a little worried about the thickness of my biscuits as I seem to never do biscuits right, but they turned out great and were completely cooked through! And it looks so fancy when it comes out of the oven 🙂 Thanks for another great recipe!