Vegan Pot Pie & Biscuits

Vegan Pot Pie & Biscuits - A Plant-Based Revolution

This Vegan Pot Pie & Biscuits are super easy to make.  It is more vegan due to the fact that “vegan stick butter” is used. It has great flavor, loaded with vegetables all in a nice creamy sauce.  The buttery biscuits are super yummy too! 

One of my favorites long ago was Chicken Pot Pie!  I loved the buttery flaky crust on the top and bottom. The creamy vegetable filling was awesome. But no worries, you do not have to miss out on never having it again with my healthy version of Vegan Pot Pie & Biscuits.  It has all the flavor you would expect and is my new super satisfying comfort food. 

The biscuit is a basic biscuit and is always easy to make using basic ingredients such as flour, baking powder, milk, and plant-based vegan butter rather than regular butter.   The rest is a takeoff on a combination of my soups.

Being that I live in Michigan, the winter months can be cold and long. So I often make my “go-to” comfort food recipes for this time of year. This is one of my favorites along with:

Each of those is wonderful this time of year. But I have to admit, this Vegan Pot Pie & Biscuits ranks right up there all year round!

Making the Biscuits

Biscuit dough sliced before baking

Making the biscuits is pretty simple and quick to make. I use the Earth Balance stick butter. The use of vegan butter is the only ingredient that makes this vegan rather than plant-based. It is necessary for the biscuits and the flavor is fantastic.

In a medium bowl, start with all-purpose flour, add in the baking powder, and a little salt and pulse in your food processor to thoroughly mix. Add the cold sliced/cubed butter and continue to pulse a few more times until it resembles a crumbly, sandy-like texture.

Add the coconut milk and pulse again several times until you see it forming a soft, sticky dough. But be careful not to overmix. Wrap in plastic wrap and chill in the refrigerator until you are ready to use it. I use regular coconut milk for this recipe rather than canned.

Making the Vegan Pot Pie & Biscuits

Preheat your oven to 400°. Using a little of the vegan butter, brush (grease) a 9 1/2 x 13 1/2 x 2″ deep casserole dish and set aside.

Melt the 2 Tbsp of vegan butter in a large skillet on medium-high heat. Add in the onion, carrots, celery, squash, mushrooms, and garlic and saute until the vegetables start to soften (7-10 min). Next, sprinkle the flour mixture and stir to thoroughly coat all of the vegetables. Next stir in the vegetable broth, adding the potato, nutritional yeast, thyme, celery seeds, salt, and pepper. Bring this to a simmer and cook for 6-10 minutes until it is thickened. Add the coconut milk along with the peas and corn, stir and remove from the heat.

Pour the vegetable filling into the prepared baking dish. Remove the chilled biscuit dough from the refrigerator and divide it into 8-9 smaller size biscuits. I will often use a serrated knife to cut them. Start shaping one piece and gently form it into a biscuit shape. Don’t worry if it’s not perfect – it doesn’t need to be. Place them on top of the pie filling and repeat with the remaining dough. Try to cover the entire top of the filling. You can also make 9-10 smaller-sized biscuits to cover more. Brush the top of each biscuit with a little coconut milk. Then place in the oven for 25 minutes. After the 25 minutes, increase the temperature to 425° and keep baking for another 5-8 minutes or until the biscuits are a nice golden brown (but not overdone). Everyone’s oven temperaturre is different so be sure to keep an eye on them.

Flaky biscuits and pot pie

Remove the casserole dish and allow to cool for at least 5 minutes before serving. Enjoy!

Extra Tid-bits

If you need to make this up early, you can make the filling up the day before and cover it in the refrigerator. Make the biscuits up as well storing separately from the filling and wrapped in a plastic wrap. Be sure the biscuits are wrapped well. This recipe can’t be frozen because the potatoes along with the mushrooms do not freeze well and become soggy.

If you make this recipe be sure to leave me a note! I love hearing from you. 🙂

Vegan Pot Pie 600x500

Vegan Pot Pie

Yield: 8-9
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

This Vegan Pot Pie and Biscuits are super easy to make not to mention Yummy! Its comfort food at its finest!

Ingredients

Biscuits:

  • 2 Cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 Tsp. salt
  • 6-7 Tbsp. plant-based vegan butter sticks (cold and sliced or cubed)
  • 1 Cup plant-based coconut milk or other plant-based milk

Pot Pie Ingredients:

  • 2 Tbsp. plant-based vegan butter (Earth Balance Vegan butter sticks)
  • 1 medium onion, diced large
  • 3-4 medium size carrots, peeled and sliced into 1/4" slices
  • 4 small-medium stalks of celery, diced *see note
  • 8-10 oz mini bella mushrooms, chopped
  • 3-4 cloves of garlic, minced
  • less than 1/2 Cup all purpose flour (use just under 1/2 cup)
  • 3 cups low sodium vegetable broth
  • 2 1/2 medium size russet potatoes, peeled and cubed
  • 3 Tbsp. nutritional yeast
  • 2 Tsp dried thyme
  • 1/2 Tsp. salt (salt to taste)
  • 1/2 - 3/4 Tsp. black pepper
  • 2/3 Cup coconut milk (plus a little extra to brush biscuits)
  • 1 Cup frozen peas
  • 1/2 Cup frozen corn
  • 1/2 Cup butternut squash
  • 1 1/2 Tbsp. golden flaxmeal (not seeds)
  • 1/4 Tsp. celery seed
  • Handful of chopped spinach (optional)

Instructions

  1. Preheat the oven to 400°. Lightly grease a 9 1/2 x 13 1/2" x 2" deep casserole dish with vegan butter.
  2. In a food processor, add your flour, baking powder, and salt - pulsing a few times to thoroughly blend. Add the sliced cold vegan butter to the flour and continue to pulse several more times until you see the mixture is crumbly but fine (similar to a sandy texture). Add the coconut milk and pulse again several more times until it is a soft but sticky dough. As with most things, do not overmix. Remove the dough, cover with plastic wrap, and chill in the refrigerator until you are ready to use it.
  3. Melt 2 Tbsp of vegan butter in a large deep skillet on medium-high heat. Add the onion, carrots, celery, mushrooms, squash, and garlic, sauteing until the vegetables start to soften (about 7-10 min). Sprinkle the flour over the vegetables, and stir to coal all the veggies.
  4. Stir in the broth, add the potato, nutritional yeast, thyme, celery seed, salt, and pepper. Reduce to a medium simmer and cook for 6-10 min until it is thickened. Add the coconut milk, peas and corn, stir and remove from heat.
  5. Pour the vegetable filling into the prepared baking dish. Remove the chilled biscuit dough and divide it into 8-9 smaller size biscuits (I often use a serrated knife to slice the dough). Start shaping one piece and gently form it into a biscuit shape. Continue with the remaining dough and arrange them on top of the pie filling. Try to cover the entire top. You can also make them into smaller sizes to cover as well. Brush the top of each biscuit with a little coconut milk.
  6. Place dish in the oven and bake for 25 minutes. After 25 minutes, increase the temperature to 425° and continue baking for another 5-8 minutes before serving. Enjoy!

Notes

This recipe does not freeze well as the potatoes and mushrooms can become mushy. You can make this ahead of time (1 day ahead) but they must be done separately and not assembled. Keep separate until ready to assemble. If making ahead of time, make sure the filling comes to room temperature before baking or it can affect the final result.

Did you make this recipe? We'd love to hear from you!

Please leave a comment on the blog or share a photo on Instagram

Michele Wallace

Entrepreneur and author of A Plant-Based Revolution.com. Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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