Easy Vegetable Pot Pie with Biscuit Topping (Vegan)

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.

1. 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.
2. 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.
3. 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.
4. 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

• Vegan Chocolate Gravy
• Chickpea Meatloaf
• Instant Pot Mashed Potatoes
• Vegan Sweet Potato Pie
• Easy Vegan Lentil Shepherd’s Pie

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!

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