1-Hour Vegan Pot Pies

I made these tonight and they were fantastic. You are right, the biscuits are amazing – better than any biscuit I have made before. I used arrowroot powder for the thickener which worked perfect. Thanks for the great recipe!

I made these tonight for the first time, and they were delicious. I do think I prefer the flavor of puff pastry to the flavor of biscuits though, so next time I may try that topping instead. Thanks for the recipe!

I’m so glad I found your site. I’ve made this twice so far and am making it again this weekend. The first time I made it I tried to bake the biscuits on top of the pie, but they couldn’t get cooked through enough and stayed pretty doughy. I think my baking dish might have been too deep? The 2nd time I baked them seperately, then added them to the top after. The only thing I did differently was I added seitan! Great recipe! Thanks :)

I have a pot pie recipe that’s vegetarian and with tofu, but wanted to see what else was out there and came across your blog and your recipe. This looks wonderful! Quick question though: does the nutritional information you provided for the recipe include the biscuit on top? Thank you!

We tried to do the make ahead of time freezer option and the biscuits did not cook appropriately. We used an 8×8 dish and the very edges seemed to cook ok but the undersides of all the biscuits did not cook. We attempted to flip them over and this still did not work. Just wanted to let you know and see if you thought there was something we could have done differently. Maybe defrost before cooking?

Anyone try this in one big pot pie? Not sure how to go about doing it I don’t have little ramekins.

I am an emotional, very, very pregnant (41 weeks) lady who is nearly weeping at the sight and smell of this f’ing delicious meal. I can’t even handle myself right now. Thank you. Thank you.

This recipe was excellent!!! I added seitan strips, broccoli, and butternut squash. This was my first time making biscuits and we loved them. My only issue was that I used a casserole dish and the biscuits that I put on top of the veggie mixture did not cook all the way through. I had cooked the leftover biscuits on the side and those were great. Maybe it was because I had pre-cooked the veggie mixture and it was room temp. when I put it all in the oven? Next time I will cook the biscuits separately and add them at the end. This recipe was a hit with the whole family. Loved it.

PS – by the ‘fun comments’ – I mean yours, through the recipes! ;-)

I just adore reading your stuff! I love Everything about your site. I love the photos. I love the fun comments. I love the easy-to-follow directions. I love that you have Gluten-free options. Am looking forward to trying out soooo many of your recipes ! I am so glad I found you!!

So I made these tonight for tomorrow night’s dinner I just wanna make sure, the 20-30 min cooking time means I’m cooking them from frozen, right? Oh, and I added Gardein chicken to make the not-vegan-but-playing-along husband happy! Can’t wait to eat them! (Also, I LOVE the many, many photos. That’s why I get recipes from blogs and not my old text heavy boring vegan cookbooks!)

Made these and the biscuits and everything turned out fantastic! Didn’t know it could be that easy! Thanks!

I actually made these last night! It was great. My parents and husband enjoyed it so. The only thing that I wish was different was the almond milk. I used unflavored almond milk, and like most recipes using almond milk, it just has that flour water taste. It’s not a texture thing, it’s just a taste thing. My husband asked “did you use almond milk in this?” and my response was “yes.” He told me he could taste it. I know it’s used a lot in vegan recipes because it’s thicker, but we’ve come to recognize it’s distinct lack of (good) flavor. I’m thinking of trying it with another non-dairy alternative next time. Any suggestions? Overall though, there was enough flavor from other seasonings to pull the recipe through!!

This was wonderful! Instead of making the individual biscuits, I made it into pie form. It was wonderful, and it was also my first time ever making a pot pie! This is definitely a recipe I shall come back to later. :)

Another great recipe! Your biscuit recipe is a staple in our house; kids love them with Earth Balance and jelly for breakfast, and with garlic butter at dinner. They are the perfect topper for this recipe. I add diced potatoes to this recipe and poultry seasoning…adds a traditional flavor without the meat!

Just wanted to stop by and let you know how awful and not user-friendly your webpage is. If the loud, half-loaded advertisements blasting were not bad enough, the two dozen identical images that take up my entire 17′ laptop screen each really hinder the functionality of your site. I came here to find a recipe; not to scroll past paragraphs of crap and the same oversized image for five minutes before I can find the short recipe on this obnoxious webpage. I will never come here for a recipe again. Lesson learned. Find a real programmer to set up a functioning website.

I made these during the Thanksgiving holiday and will be making them again for our Christmas Eve dinner with family. I’ve tried both the regular veggie version (shown here) and the fall veggies variation; both are amazing! The gravy on its own is so good–comforting, warm, and delicious. Thanks for creating this dish and posting with clear, helpful directions and lovely photos. I’m having fun exploring the Minimalist Baker website!

I loved this recipe! I added a TON of potatoes to the mix, no extra liquid, and it was perfect!
I also used coconut oil instead of butter for your biscuits and they turned out great as well.

Made these for dinner and loved them. So easy and perfectly satisfying. We used non soy Earth Balance butter for the biscuits. No oil was used for the saute we juat used broth instead. Thank You!

Note to fellow cooks – make sure the mixture in your saucepan is extremely thick before you bake it. My mixture was reasonably thick, but after I baked it, it got totally runny. :( I’m thinking I should have added even more flour and made it SUPER thick. It’s almost like the baking got it too hot, making it run. The biscuits turned out perfect, however, and the flavors were great. (I subbed bay leaf with 1/2 tsp thyme.) Thanks for a lovely biscuit recipe! Might just experiment with the mixture in the saucepan next time. :)

I have tons of acorn squash that I bought and now I have run out of ideas on how to cook it, let along what to do with it. Can I add some cubed up in the pot pie too? Should I cook first?

Yum! I added potato and pastured chicken, it was perfectly delectable!
Definitely a staple for this winter.

Hi! I just made this. I’m want to say it is the perfect simple pot pie. But I can’t make anything without giving it my own tweak. I wanted to use a a 9×13 cast iron dish instead of using all the ramekins. I doubled the recipe but not the biscuits. I sautéed pre-boiled cubed potatoes with 1/2 lb mushrooms and a small onion with the garlic. I let that get pretty crispy. I added the flour and 4 cups of veggie broth (with 1 cube of no chik’n bullion and 1 tbs soy sauce), but after 10 minutes it was still soup. I added more flour until after about 20 minutes I had the thickness I wanted. I poured that into the dish and added precooked Lima beans, corn, green beans, and carrot. Topped with 9 of the best damn vegan biscuits! Yes, there was more space then biscuit, and I cooked them touching in the middle. We like more “pie” filling than we like bread. Cooked at 425° for 17 minutes. PERFECTION!! The biscuits with the pie couldn’t be better. I loved this recipe. Thank you so much!!!! Wish I could post a picture of my yummy goodness.

Made this for dinner yesterday for my family. Everyone loved it – especially me and my husband! We are the vegetarian and vegan in the family. Such a wonderful and relatively quick meal! So hearty and flavourful. The perfect sunday dinner. Thank you so much for such a great recipe!

Loved this recipe! Relatively easy to make, considering I was nervous about the home made crust. It was delicious and can’t wait to make it again. I couldn’t find any ramekins in time to make this, so we just made one giant pot pie in a 9″ diameter cake pan and it worked just as well.

Enjoyed this for dinner tonight! After my husband’s first bite he said, “this is good!” Will make again!

I’m so excited to eat this but I had the same issue with the biscuits being cooked on top but not on the bottom. I flipped them and put them back in the oven. Hopefully that will do the job.

I just made these for dinner :) My husband and I loved them! We did think there wasn’t enough ‘soup’ though! Nonetheless we each ate like 2 servings! :)

I am so excited about this dish! I have a one-year-old which makes it very difficult to prepare dinner. He’s off with his grandpa on an adventure, for an hour, and this truly did take one hour to prep, with cleanup. I doubled the recipe and doubled the biscuits. I have made the biscuits before and love them. I’m using a large casserole dish, I have topped them with all the biscuits, covered it tin foil and put it in the fridge to bake later tonight for dinner. I did for this! I have been looking to make homemade pot pie for a long time. Oh, and I threw in strips of tofu!!

I just made this and its delish! It is so easy to make too! I made it vegan and added mushrooms. I might add some fake chicken next time. I’m making this for Thanksgiving. Thanks for sharing.

I made these tonight with puff pastry. They were delicious! I loved the seasoning of the bay leaves. I added Gardein chick’n for protein and extra filling. Still, I was only able to fill four ramekins. Next time, I’ll double the recipe for extra leftovers! :)

If I were to add potatoes to this, should I cook them completely before adding them to the rest of the veggies or will they get too mushy? Thanks!

So happy to stumble upon your site! I tried this recipe last night and it was a huge hit with my boyfriend. I used store bought biscuits and regular milk, but otherwise followed your recipe. So easy and so delicious! Definitely adding this into our winter roster of go-to dinners. Thanks a million!

I just saw your Vegan Fall Pot Pie recipe where you said the unsweetened almond milk was optional – is it also optional in this recipe?

We just made this and it was so delicious! I used a mixture of fresh and frozen veggies and canned, full-fat coconut milk. It was a hit with the whole family including our 1-year old and 6-year old! We will use this as a staple in our menu!

So I made this and the biscuits but used gluten free all purpose flour. I am in heaven. These recipes are amazing. Thank you so much for making such simple and amazing recipes!!!!!!!!! This will forever be a dish I make! My boyfriend who is not a vegan nor gluten free loves it as well!! Can’t wait to make it for my family. I’m going to make the biscuits seperately too because they are so damn good!!

^also: I skipped the seemingly inevitable ‘scoop out 1/2 of broth…’ part. Therefore, I left about 1/2 cup of the broth in the pan. I’ll just save the leftover broth.
**And when I added a little flour as the 2nd step said, I immediately, and cautiously, added the broth. Then added more broth before continuing the flour. If I just added all the flour first, then I would’ve had too many clumps. It probably wouldn’t have been a big deal, but at the time I thought I was going to create disaster if I didn’t add the broth…

I love this dish! Wow, so yummy and satisfying. I waited ’til night to make it, since it’s hot during the day. All this waiting and cooking and cleaning resulted in exceeding success. Thank you Dana.
Oh! And I started out to make the pie crust, then I ended up makig the biscuits (whole wheat and dense, not so fluffy. But very good, and satisfied that thick biscuit craving I had).
Yay.

I just made this tonight and oh my goodness. You MUST try the vegan biscuit recipe on top of this it is simply to die for. I wish I would have doubled the recipe so I could have some for work tomorrow. Best vegan dish I’ve ever had!!!!!

Thank you for sharing this with us!

if i use a store bought pastry to top, how would i do it? Just cut circles and place them on top of the filling?

can’t wait to try it!

These are so cute and we all know that cute food tastes better! Can’t wait to make them!

I was thinking about making a pot pie soon and I wanted to make it dairy-free. This is perfect!!

I. CAN’T. WAIT to make this! They look so warm and comforting, even though it is still in the 90’s in Texas, I am going to pretend that it’s fall already ;)

Great recipe! So easy and delicious.

I made the pot pie and it was delicious! Thanks for the recipe! I doubled it and made two pans.

Hello ^_^.

This looks delicious and oh so simple. What size ramekin’s do you recommend for individual servings?

These look delicious!

If you prepare this in a 8×8 dish, how do you recommend topping with the biscuits? As one big cover, or should I make separate biscuits and arrange them on top?

Stumbled upon your recipe and was thrilled to see that it was achievable by a simpleton like myself. I made it vegetarian instead of vegan and only needed to cook it for 10 minutes in the oven; it was marvelous! Thank you for sharing!

Would using no milk be fine or is it necessary to thicken the broth?

Yum!! I added chicken and I ran out of bay leaf so I added a pinch of dried rosemary, thyme, basil and a bit of powdered ginger. The kids love it.

Any advice for making in individual portions and freezing? Maybe freezing filling and biscuits separately? Also, silly question, but are most coffee mugs oven safe? I guess I’ve never checked…

I’m not one to usually follow recipes. Or get in the kitchen at that… But I’m really tempted to after seeing this recipe. It sounds and looks absolutely delicious. I’ll be taking note of the recipe and see if I can try it some day soon!

My mouth is watering like you wouldn’t believe! I’ve gotta try this… Today! Yum!!

Very delicious!! Used whole wheat for the biscuits, and added a little extra garlic to the fillinf, and it turned out so yummy:)

This pot pie is fantastic! I made it in an 8 X 8 pan, because I couldn’t find my ramekins. It worked, but was a bit messy. Next time I’ll make them in ramekins. Thank you very much for such an easy, delicious, and hearty meal!

Seriously awesome dish, I love love love it and I’m not a great cook but I managed to do it justice! Thank you for this delicious vegan meal :)

This was my first attempt at making homemade pot pies and they were delicious! I made this recipe exactly how it is written in small ramekins, using the vegan biscuit recipe and baked them for exactly 17 minutes. These were light and satisfying at the same time, thank you for creating such an easy to follow, economical and delectable recipe. :)

The flavor of this dish was wonderful! I had honestly never even thought about making my own potpie because it seemed too complicated. This recipe definitely made me look good on my first attempt. :) I baked it in a casserole dish and put the vegan biscuits on top. The only thing was that the biscuits didn’t cook all the way through (even after 35 minutes of cooking time), so we ate around the dough. Does it need to cook for a lot longer in a casserole dish? Thanks for all the amazing yumminess!

these look amazing! i have a ton of fresh veggies.. should i sautee them a little first?

These look delicious! And super kitchen friendly :) I am really looking forward to making them I just have one question. And please, I apologize ahead of time if I overlooked an answer or missed it in the comments. I was just wondering if you had to bake the biscuits before putting them on the potpies?

What would you sub for almond milk? My son is allergic to nuts….
This recipe looks amazing! We are vegetarian not vegan so would regular milk work?

I’m trying to also watch what is in some vegan substitutes – like vegan cheese (which I learned contains many chemicals). I once bought vegan butter, but didn’t look at the ingredients it contained – is it okay to eat? Not just a bunch of chemicals put together to sell to us vegans? I bought vegan mayo once and it was over $6.95 for a very small jar – so now I just skip it entirely. Use mustard instead. It bothers me that food companies, in order to garner the vegan crowd, will make “chemicals” into foods for us.

I like the sound of this recipe. Easy. So many vegan recipes require 12 exotic ingredients, and that is just not affordable. I usually eat a banana and a slice of Ezekiel bread for breakfast. Then, maybe at 3:00 or 4:00, steam some frozen vegetables and sprinkle with nutritional yeast. Dinner is late – usually beans and rice. We eat very simply.

Please let me know your opinion on vegan butter – it is WAY expensive. Worth it?
Thanks!
Annie

I made this recipe earlier this evening and WOW was it good! Definitely a keeper! Thanks for sharing!!

I made this along with your “best vegan biscuits” last night and not only was it easy to put together, but all the flavors hit spot on! This dish is defintely a keeper. Thanks again for another wonderful recipe!

On a side note, how could you make this GF? What would you substitute the AP flour with as the thickening agent for the filling? Would GF AP flour work?

The fact that these are vegan AND made in under an hour is already impressive enough, but you make them seem so fantastically simple. So inspiring! I need to start cooking with almond milk more. I always have it on hand to use as creamer in coffee, but I don’t actually cook with it.

What size are the ramekins? Thanks!

I made this in a pie maker instead and it turned out fantastic! Great way to use leftover veggies in the fridge as well. Love love love!

I had extra Swiss Chard that was going to go to waste, so I Vita-Mixed it [yep–new verb] and sautéed it with the onion. This was so fanfreakingtastic that I am going to dream of it tonight. God bless your soul! And your wonderful kitchen too.

Beautiful. You have just solved two of my biggest problems with making a vegan pot pie. One, I used to use seitan and was wondering what to use for the ‘meat’ now that I’m not using seitan. Your solution: just leave it out. The second problem: the vegetable prep. I thought I had to make little cubes of carrots and so forth, good but time-consuming. I like your idea of using frozen mixed vegetables instead. This is a very approachable recipe!

What a great dinner idea! I love how simple and tasty this looks.

I made these last night and added a can of chickpeas for some extra protein! They were great!

I was craving cookies, but then I saw these photos and now all I want is vegan pot pie! Or at the very least, those vegan biscuits!

Hello! This recipe looks delicious, I can’t wait to try it out. I was wondering about the biscuits, however… are they already baked when you put them on top of the pot pie? Or do you just make the dough and put it on the ramekins and bake it all at once? Thank you :)

I have never had a true pot pie, but I would rather eat your version than a meaty one any day. All the veggies and that sauce and the biscuits! Yes please!

I haven’t had pot pie since going vegetarian, and this might be the one to change that! Thank you for this recipe, Dana! Pinned.

Made this for dinner in a casserole dish and and we all loved it! My husband and son went back for seconds. I would have, but wanted to save some for lunch tomorrow. So yummy. THANKS.

I followed this and the “Best Damn Vegan Biscuit” recipes to a tee and they’re wonderful! I don’t have any ramekins, but coffee mugs did the trick just fine. This is about the only thing making Minnesota tolerable at the moment. :) Thanks once again for a great meal!

I want.

Pot pies bring me so much joy – I love the one you put in a mug!

Honestly, I don’t think I’ve ever tried pot pie before giving up meat. I’d be happy to try your vegan version! Biscuits, yum.

Definitely gonna try and make these tonight.

im not much of a pot pie person but biscuits for breakfast- yes yes and yes.

This looks pretty spectacular. My mom always adds a little grainy whole mustard to her pies and I’d love to see if it works with this version!

These look so good! Especially since the weather in my area dropped thirty degrees in 2 days… I must make these this week. And those biscuits are the best ever! They’re a staple in my house.

Question: when you ad the biscuits to the ramkins have they been previously baked? Or are you placing raw dough on top of the soup mixture?

Pot pies have been a favorite of mine since I was a little girl – long, long time ago!! I find myself underwhelmed by store bought pp’s because they never have enough of what I want in them. Great idea to make my own!! Thanks!!

If I had to pick one recipe that summed up comfort/tastiness/warmth it would be pot pie. And the name is cute. Thanks for these little babies!

Yum, yum, yum! This will definitely take care of my chicken pot pie craving :) Thank you!

I love chicken pot pie and I love this even more because it’s vegan!! :)

These look fantastic. I love how easy the stew part is ! The weather is already warming up here, but I think I might just be able to squeeze these in as one last winter-y comfort meal ;)

Is there anyway to make these yummy biscuits without the butter or any kind of oil? Thanks in advance for your help!

These pot pies look so insanely good! Can you come over and make them for dinner tonight? haha.
Totally pinning this and bookmarking for the future.
(GORGEOUS GRAPHICS, as always. ;)

You are speaking to my soulllll here. Not only are the wind chills below zero AGAIN but I’m sick, so these are dinner. Thank youuu!

Discovered your blog about a month ago. Loving all of your simple recipes. These pot pies look like the ultimate comfort food! On my weekend menu!

wow- that looks SO utterly decadent! I have all the ingredients in the house – methinks this is a perfect weekend treat :D Also, those biscuits do look damn tasty – one may have to have extreme self control not to scarf the lot in one go! *swoon*

I’d even eat that for breakfast! Love the flakey biscuits on top!

my son love the meat version but he also loves veggie pies also.If you wanna get close to him and touch his soul make him a humongo veggie pie and you’ve won him.kid approved, family approved…

I’ve been looking for a good vegan pot pie recipe for ages! I cannot wait to try this out, thanks!

This looks like a perfect end-of-winter meal. I love the individual portion sizes too! This needs to go on my meal plan.

Your timing is perfect. The temps here have gone frigid again and belly warming pot pie sounds divine. Yum!