Bake

Vegan Pot Pie With Herby Biscuits

March 18, 2021
5 Ratings
Photo by ROCKY LUTEN. FOOD STYLIST: ANNA BILLINGSKOG. PROP STYLIST: GERRI WILLIAMS.
Author Notes

I remember eating microwavable chicken pot pies and loving every bit, especially the flaky crust. It’s like eating a bowl of warm goodness. But now that I’ve made this from-scratch vegan version, I must admit that it is way better. Totally better. While I’ve enjoyed my fair share of cheesy flavor from pot pie, this vegan version doesn’t disappoint at all, offering the same creaminess as the original.

When it comes to nutritional yeast, one of the main reasons why I enjoy using it within my vegan dishes is due to the rich flavor, color, and cheesiness that it creates in any dish. In addition, nutritional yeast lives up to its name of being highly nutritious, carrying many health benefits.

While almond milk is often my go-to for many of my vegan recipes due to its slight thickness and creaminess, many other plant-based milks such as coconut, oat milk, and cashew milk are great options as well, especially when it comes to this dish.

Let’s talk about the most important part of it all: the crust. With the original chicken pot pie, the creamy filling is supported by a flaky pie crust. However, this recipe is topped with fluffy, herby biscuits, which, if you ask me, are even more comforting. Don’t believe it—just try it.
My go-to vegan butter is Earth’s Balance Organic Buttery spread for most of my recipes. However, when making biscuits like in this dish, I often use their line of Vegan Buttery Sticks, which allows for a nice “peas-like” blend when breaking them down with the flour mixture.

In addition, I love using dried herbs within many of my pastry or biscuit recipes because it allows for potent flavor as opposed to using more fresh herbs. Of course, this is all based on preference, therefore, the option of using fresh herbs within this recipe still stands.

Can you freeze vegan pot pie? Yes, you can definitely freeze pot pie. No need to thaw first—simply cook as instructed in the recipe and ensure that it cools completely before placing it in an air-tight container and freezing.

Can you make this ahead? Absolutely! Simply make the filling and let cool before refrigerating for up to two days. Once ready, just make biscuits, add them to the top, and bake.

What goes best with vegan pot pie? You can serve this pot pie with a fruit salad or green salad, or sautéed green beans, asparagus, or broccoli. —Shanika Graham-White

  • Prep time 30 minutes
  • Cook time 45 minutes
  • Serves 4
Ingredients
  • Vegan Pot Pie
  • 3 tablespoons vegan butter (see Author Notes), plus more for greasing the pan
  • cups frozen mixed vegetables (peas, carrots, corn, and green beans)
  • 1 medium red onion, chopped finely
  • ¼ cups plus 2 tablespoons all-purpose flour (organic if possible)
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons white wine
  • 1 cup vegetable stock
  • ¾ cups unsweetened almond milk
  • 3 tablespoons nutritional yeast
  • Vegan Herby Biscuits
  • 2 cups all-purpose flour (organic if possible)
  • 1 tablespoon baking powder
  • ½ teaspoons baking soda
  • 1 teaspoon sea salt
  • 2 tablespoons dried parsley
  • 1 teaspoon dried thyme
  • ½ teaspoons dried oregano
  • 1 teaspoon garlic powder
  • ½ cups vegan butter, cold and cubed, plus 2 tablespoons melted for finishing
  • 1 cup unsweetened almond milk
  • 1 tablespoon apple cider vinegar
In This Recipe
Directions
  1. Heat oven to 400°F and grease a medium (8x10-inch) baking dish.
  2. Add the butter to a medium pot on medium-high heat. Once butter melts, add the mixed vegetables and onion. Season with salt and pepper to taste. Cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes.
  3. Sprinkle the flour on top and stir until incorporated. Cook for 1 minute or so, to remove the raw flour taste. While whisking, slowly pour in the wine, stock, and milk. Increase the heat to high, to bring the mixture to a boil for 3 to 4 minutes, stirring frequently. Reduce to a simmer and cook until the sauce thickens, 5 to 6 minutes, stirring frequently. Mix in the nutritional yeast.
  4. Start on the biscuits: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Add the parsley, thyme, oregano, and garlic powder, and whisk again.
  5. Add the cubed butter. Using a pastry cutter or fork, cut the butter into the flour mixture until it forms pea-sized clumps.
  6. Slowly add the milk and vinegar while gently stirring. Mix until the dough almost forms a blob and holds together when squeezed. Don’t over-mix!
  7. Pour the pot pie filling into the prepared baking dish. Grab about 2 tablespoons of biscuit dough with your hands, gently roll into an imperfect, semi-round shape, and place atop the pot pie filling. Repeat with the remaining biscuit dough, evenly distributing.
  8. Brush the biscuits with melted butter. Bake for 18 to 20 minutes, until the biscuits are golden brown and baked through, and the filling is bubbly.

See what other Food52ers are saying.

  • cyndilurks
    cyndilurks
  • Valerie Gutchen Arnade
    Valerie Gutchen Arnade
  • Gayle Arendt
    Gayle Arendt
  • Shanika Graham-White
    Shanika Graham-White
Shanika is a self-taught cook and baker, food stylist and recipe developer, who has partnered with amazing brands (Navitas Organics, Drew's Organics, So Delicious Dairy-Free, Bob's Red Mill, Organic Valley, and more) to be the source for comfort food and sweets, with a healthy twist. She desires to help others turn the ‘little’ that they have into something magical—great food! On her blog, Orchids + Sweet Tea, you will find everything from dairy-free to gluten-free to vegan to classic faves!

18 Reviews

Anne45 March 19, 2021
I made this last night and loved it! It seems pretty adaptable to what you have on hand. I had frozen peas, corn and broccoli so that's what I used. Threw in some cooked white beans I had in the fridge (not much, maybe .5c). Also had some wilting celery that needed to be used so I cooked two stalks with the onion. Put .5c of ww flour in the dough just for fun. Loved it and so did my husband, who is typically suspicious of vegan takes on classics. :) Easy to do on a weeknight and will definitely make it again!
 
SilverInBlood November 2, 2020
I used this as the inaugural recipe for a new dutch oven and it was so so good! I used the veggies I had (frozen peas and green beans, fresh onion, celery, carrot, and parsnip) and threw in some diced tofu for good measure. Goodness it was delicious! I had to use whole wheat flour for the biscuits since I was out of regular and I think my overall conclusion is that this is a delightful recipe template that works great with what's on hand :)
 
Author Comment
Shanika G. November 2, 2020
Hi! I'm so glad that you enjoyed this recipe! It's definitely one of my faves! :-)
 
kedrin October 28, 2020
Has anyone tried this with dairy milk and butter (non-vegan)? Thank you in advance!
 
Author Comment
Shanika G. October 28, 2020
Hi! This one is actually specifically vegan, however, I do have a non-vegan version on my blog! Just sub the Almond milk with dairy milk: https://www.orchidsandsweettea.com/easy-chicken-pot-pie-cheddar-herb-biscuits/
 
cyndilurks October 27, 2020
I really like the concept of a vegetable pot pie. I made the recipe exactly as written. Next time I would saute the onions & add lots of mushrooms along with some celery, then add in the mixed vegetables. I might use more nutritional yeast. I would add more herbs to the biscuit dough, or maybe use a puff pastry on top, because the biscuits turned out sort of mealy and heavy, and, after baking the pie for 35 minutes, I browned them under the broiler. I used a stoneware 9x9 pan, & I'm not sure if that affected the results. I love the concept and am hopeful that I can get it perfected to our taste.
 
Author Comment
Shanika G. October 27, 2020
Hi! Thanks so much for your feedback! I love the idea of adding mushrooms and celery! That should be a delicious twist! Also, the biscuits shouldn't come out mealy and heavy at all. Sometimes specific pans do change the results! I'd definitely try using cast iron or ceramic to make this in! I do hope that you get a chance to try it again! :-)
 
cyndilurks October 27, 2020
I will definitely try my cast iron skillet next time, along with the other tweaks I mentioned, & I’ll let you know how it turns out.
 
Author Comment
Shanika G. October 27, 2020
Perfect! I can't wait to hear how it turns out!
 
Valerie G. October 23, 2020
Sounds delicious. I wonder how this would be using fresh vegetables. If anyone does this, please report back.
 
Author Comment
Shanika G. October 23, 2020
Hi Valerie! Thanks so much! You could use fresh veggies and dice them up the way that they are when frozen. I would just suggest making the pot pie mixture first then adding in the veggies (last) to avoid them from getting soggy.
 
Valerie G. November 3, 2020
I used fresh diced vegetables and it came out great. Delicious. Thank you. I will make again and will double the veg and sauce.
 
Author Comment
Shanika G. November 3, 2020
Hi Valerie! I'm so happy to hear that it turned out great, even with the fresh veggies! Sounds perfect!
 
Gayle A. October 19, 2020
Question: Just checking--do you mean 4 1/2 CUPS mixed veg? It makes sense.
 
Author Comment
Shanika G. October 19, 2020
Hi Galye! Yes, it's 4 1/2 cups! I've updated it! So sorry for the confusion! :-)
 
Author Comment
Shanika G. October 19, 2020
Hi Gayle! Yes, it's 4 1/2 cups! I've updated it! So sorry for the confusion! :-)
 
Gayle A. October 19, 2020
Thanks! Looks yummy! Making this today.
 
Author Comment
Shanika G. October 19, 2020
Perfect! I hope that you enjoy it!