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Vegan Pot Pie with Black Pepper Biscuit topping. Veggies in Savory herbed sauce topped with easy No Oil Black Pepper Biscuit topping. Classic flavors, easier and simpler! Vegan Soy-free Recipe. Option for Nut-free Gluten-free. Jump to Recipe
Holiday Meals wouldn’t be complete without a classic pot pie. This Savory herby filling reminds me of a chickin pot pie. The black pepper biscuit topping is crisp and delightful over this veggie filled pot pie.
Change up the herbs and veggies to preference. Add some soy curls for a chickin like texture, use other biscuit topping, or puff pastry or a pie crust of choice.
Ingredients for Vegan Pot Pie
For the Pot Pie filling:
- Onion, garlic, mushrooms, veggies make up the bulk
- bay leaves, rosemary add flavor
- flour adds thickness
For the Biscuit topping:
- All purpose flour and almond flour make up the dry volume
- salt, nutritional yeast, black pepper and herbs add flavor
- baking powder adds leavening
- non dairy milk is the wet ingredient.
How to Make this Oil-free Vegan Pot Pie with Black Pepper Biscuit topping
Heat a saucepan over medium heat. Add 2 tbsp broth. Add onion, garlic and a good pinch of salt and cook until translucent , 4 to 6 mins. Deglaze if needed with more broth. Add mushrooms and mix in and cook for 3 mins.
Add in the bay leaves, herbs, salt and mix in. Add the flour and mix in. Add in 1/2 cup broth and mix in until there are no lumps, then add the rest of the broth. Stir well to combine. Bring to a boil. Add the veggies and mix in andcontinue to cook for 4 to 6 minutes. If the mixture is not thick to preference,mix in 1 tbsp flour in 2 tbsp broth and add to the saucepan and bring to a boil again.
Transfer the mixture to a 9 by 9 inch baking dish. Let it cool for 10 mins. Preheat the oven to 425 deg F and make the biscuit topping.
Add flour, almond flour, baking powder, salt, nutritional yeast, herbs and black pepper in a bowl. Mix well.
Add 1/2 cup chilled non dairy milk mix in. Add 1 tbsp milk at a time to make a soft sticky dough. Let it sit for 5 mins, then add spoonfuls of the mixture on top of the pot pie.
Bake at 435 deg F for 16 to 20 mins or until the topping is golden. Garnish with fresh herbs and freshly ground black pepper. Let it sit for 5 mins then serve.
To make this Nut-free
Omit the almond flour from the biscuit dough and use 2 tbsp vegan butter or oil
To make this Gluten-free
Use a mix of 3/4 cup almond flour, 1/4 cup oat flour and 1/4 cup starch mix for the biscuits.
Make ahead
Refrigerate the filling for upto 2 days, then drop biscuit dough or pie crust of choice and bake.
More Holiday Main Dish Ideas
- Lentil Mushroom Wellington
- Eggplant Parmesan
- Grilled Portobello with Garlic Sauce.
- Lentil Quinoa Loaf
- Chickpea Loaf
- Loaded Veggie Lasagna
- Zucchini Lasagna with tofu Ricotta. GF
- Chickpea Sweet Potato Shepherd’s Pie
Vegan Pot Pie with Biscuit topping
Ingredients
- 1 cup chopped onion
- 3 cloves of garlic, , finely chopped
- 4 oz mushroom, , thinly sliced or chopped
- 1/4 cup flour, (all purpose, Use 2 tbsp rice flour + 2 tbsp tapioca starch for gluten-free)
- 2 bay leaves
- 1 tsp dried rosemary
- 1/2 tsp salt
- 2 cups veggie broth
- 2.5 cups veggies, , frozen veggies or chopped veggies such as green beans, corn, carrots, peas, zucchini, potatoes etc
Biscuit topping:
- 3/4 cup all purpose flour or a mix of all purpose and wheat flour
- 1/4 cup almond flour, or ground cashews
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 2 tsp nutritional yeast
- 2 tsp dried herbs such as oregano, ,rosemary, basil
- 1/4 tsp freshly ground black pepper, and more for garnish
- 3/4 cup chilled non dairy milk, such as almond milk,light coconut milk or soy milk
Instructions
- Pot Pie Filling: Heat a saucepan over medium heat. Add 2 tbsp broth or 1 tsp oil. Add onion, garlic and a good pinch of salt and cook until translucent , 4 to 6 mins. Add mushrooms and mix in and cook for 3 mins.
- Add in the bay leaves, herbs, salt and mix in. Add the flour and mix in. Add in 1/2 cup broth and mix in until there are no lumps, then add the rest of the broth. Stir well to combine. Bring to a boil. Add the veggies and mix in and continue to cook for 4 to 6 minutes. If the mixture is not thick to preference, mix in 1 tbsp flour in 2 tbsp broth and add to the saucepan and bring to a boil again. The mixture thickens on cooling, so you just want slightly thick filling.
- Transfer the mixture to a 9 by 9 inch baking dish. Remove the bay leaves. Let it cool for 10 mins. Meanwhile prepare the biscuit topping. Preheat the oven to 435 deg F (225 C)
- Biscuit Topping: Add flour, almond flour, baking powder, salt, nutritional yeast, herbs and black pepper in a bowl. Mix well.
- Add 1/2 cup chilled non dairy milk and mix in. Add 1 tbsp milk at a time to make a soft sticky dough. Let it sit for 5 mins, then add spoonfuls of the mixture on top of the pot pie filling.
- Bake at 435 deg F for 17 to 20 mins or until the topping is golden. Garnish with fresh herbs and freshly ground black pepper. Let it sit for 5 mins then serve.Make Ahead: Make the pot pie filling ahead and refrigerate for upto 2 days. Then add biscuit topping mixture, puff pastry biscuits or crust of choice and bake. Store: Store the baked Pot pie for upto 2 days in the refrigerator.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Anything you could recommend to replace the mushrooms?
You can replace the mushrooms with mostly cooked potatoes but the taste and texture will be different.
Thank you! I can’t wait to try this recipe
Just had this for dinner & it turned out really good. I added green chilies for the spice and used all purpose flour for the biscuits since I didn’t alternate flour.
Thanks Gita!
Would it be okay to add drained canned chick peas to the vegetable mixture?
yes
For the GF biscuits I would like clarification:
You recommend to substitute the All Purpose flour with this: 3/4 cup almond flour, 1/4 cup oat flour and 1/4 cup starch.
Then the final biscuit topping recipe will be:
Is this correct?
3/4 cup almond flour, 1/4 cup oat flour and 1/4 cup starch
1/4 cup (28 g) almond flour or ground cashews
1 1/4 tsp baking powder
1/2 tsp salt
2 tsp nutritional yeast
2 tsp dried herbs such as oregano ,rosemary, basil
1/4 tsp freshly ground black pepper and more for garnish
3/4 cup (177.44 ml) chilled non dairy milk such as almond milk, light coconut milk or soy milk
you can omit the 1/4 cup almond flour. and the rest is the same
YUM! This is delicious! We used the GF flour substitution . The topping turned out wonderful! We also used oat milk. Thank you for sharing =)
awesome
OMG I did not realize how badly I needed vegan pot pie in my life until now. This is phenomenal and will definitely continue to make while the weather is cold. Easy to make and I am no natural baker.
awesome
This was delicious and easy! The only thing I did different was omit mushrooms, but only because I forgot to buy them. This recipe will definitely be going into the regular rotation.
I made this for our supper last night; loved the flavors in this pot pie! I did use the almond flour this time, next time I will try it with the vegan butter. Thank you for your wonderful recipes ❤
awesome
I’ve never made a pot pie and we loved this! I used frozen peas and fresh carrot, onion, celery, potato, button and shitake mushrooms, with both thyme and rosemary. Biscuit topping was half whole wheat flour, and loved how the nutritional yeast and almond meal added savory richness. Thanks for all your great recipes!!
awesome
Excited to try this — thanks, Richa! Can this be made without mushrooms?
yes