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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.
This is a great way to use nearly expired veggies in the fridge. I eyeballed most of this recipe and used my own vegan drop biscuit recipe since I didn’t have almond flour. It turned out great. Seems like a great make-it-your-own dish. I would definitely make this again!
awesome! thanks so much for your kind comment!
Came out great. love the concept. My one issue was the biscuit dough was way too thin/liquidy. I only had half the almond flour needed so I subbed w 1 TB olive oil. Is this the reason this happened? Does more AP flour need to be added as well? If so, how much? The only other thing i can think of that caused this is if i added the milk wrong. The way i interpreted the instructions is you’re using 3/4 cup total, you start by adding 1/2 cup, mix together, and then add another TB at a time until the entire 3/4 cup is used.
You’d need more all purpose flour. You use all 3/4 cup and then add more if needed. Since non dairy milks and flours differ. With the omitted almond flour and added liquid there’s a lot kore liquid than dry ingredients. So just add more flour until you get a consistency as in the step pics. And then proceed
This is such a hit recipe for all my get together a and pot lucks all year around! Great taste and favourite amongst vegans and non vegans alike!
Fabulous
I made this tonight and it turned out really well! Thank you Richa! I love your recipes.
so happy to hear that!
Made this for Christmas dinner, and it was delicious! Instructions were very easy to follow, and my family loved it too. Thank you, Richa!
🎄 🎄 🎄 perfect🎄 🎄 🎄
I’m yet to find a Richa recipe that my family doesn’t love. You’re a gifted recipe creator, Ms. Richa. Thank you!!
so kind, thank you
This was a lovely and hearty recipe to enjoy with friends. Thank you, your recipes never fail.
I’m so happy to hear!
Hii this recipe looks soo yummy! For the biscuit topping could I just use all purpose flour instead of almond or cashew? Would it affect anything?
Yes
Sorry I realized after I posted my comment that under the “Nut-Free” option it says
“ Omit the almond flour from the biscuit dough and use 2 tbsp vegan butter or oil”. I suppose this can be used as a substitution for the almond flour & ground cashews correct? Or can I just use all purpose, then add the butter as well? What do you suggest?
Yes, use all purpose and add butter. Almond flour adds a bit of fat for helping the biscuits when making oil free. Hence if you omit that, you want to use Oil or butter
I am new to vegan cooking & this recipe looks soo delicious. Can I use only all purpose flour for the filling?
Yes
Hello 🙂 any suggestions to substitute the mushrooms?
Omit and use more veggirs
Hello! I loved your recipe! I decided to use your recipe for Simple Vegan Gravy instead as it is my favorite! It was delicious! I did have a question on the biscuit part. So I substituted with your gluten free option but you said to substitute for the all purpose flour. So I did that. But in the recipe, below the all purpose flour, it says 1/4 cup Almond flour. So I added that too, making a total of 1 cup almond flour, 1/4 oat flour and 1/4 cup brown rice flour. Is this correct?
Never mind, just saw your answer to someone else’s post. Sorry! Thanks!
Loooooooooooove it. So easy too
Awwwwwweeeeeesssooommmmee!!!~~!!! Yes!! thank you thank you thank you!!