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Our Vegan Pot Pie in an off- white baking dish
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4.96 from 23 votes

Vegan Pot Pie with Biscuit topping

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
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: vegan chicken pot pie, vegetable pot pie, veggie pot pie
Servings: 6
Author: Vegan Richa

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
US Customary - Metric

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

Make this Nut-free: Omit the almond flour from the biscuit dough and use 2 tbsp vegan butter or oil
Make this Gluten-free: Use a mix of 3/4 cup almond flour, 1/4 cup oat flour and 1/4 cup starch to substitute all purpose flour for the biscuit topping or use a gluten-free pie crust of choice..
Make ahead: Refrigerate the filling for upto 2 days, then drop biscuit dough or pie crust of choice and bake.
Variation: Add 1 cup shredded seitan or soaked and squeezed soy curls for a vegan chicken pot pie. Add more broth if the mixture is too thick, 

Nutrition

Calories: 188.43kcal | Carbohydrates: 32.52g | Protein: 9.01g | Fat: 3.9g | Saturated Fat: 0.44g | Sodium: 490.91mg | Potassium: 447.69mg | Fiber: 4.99g | Sugar: 1.87g | Vitamin A: 3850.82IU | Vitamin C: 10.72mg | Calcium: 116.7mg | Iron: 2.29mg