The weather has been absolutely charming in the Midwest. En route to the grocery store Monday, I nearly pulled over to snap pictures of the neon red, orange, and yellow leaves creating a technicolor funnel over the street. Breathtaking.
I could go on and on about fall. But instead, I’ll share this very fall-appropriate recipe that’s totally comforting and utilizes my new love, Pumpkin Sage Biscuits.
You guys loved these 1-Hour Vegan Pot Pies so much I knew a variation was in order. These vary from the original in two ways:
1. The veggies scream fall: parsnips, carrots, potatoes, and kale. Yum.
2. They’re topped with these tender, savory Pumpkin Sage Biscuits for an earthy, autumnal twist.
These two changes make a slight but noticeable difference in flavor and color, while still maintaining that quintessential creaminess pot pies require. I think I’m in love.
What’s more? These little gems are simple, requiring just 10 ingredients (plus the biscuits) and 1 hour from start to finish. That’s my kind of (vegan) dinner.
What do they taste like? Fall perfection. They’re:
Warm
Comforting
Hearty
Savory
Infused with pumpkin and sage
Loaded with fall veggies
Simple
Quick
Satisfying
& Shareable
John and I devoured these and enjoyed our extra biscuits on the side with vegan butter and maple syrup. That’s my idea of a perfect fall meal: Something savory and comforting followed by something sweet; always something sweet.
I hope you all enjoy these as much as the originals! And if you do, be sure to let us know by leaving a comment or sharing it on Twitter, Instagram, or Pinterest. Thanks for following along and supporting what we do! We kind of love you guys. Happy fall!
1-Hour Fall Pot Pies
Ingredients
- 2 Tbsp olive oil
- 3/4 cup chopped onion (white & yellow are best, but red works too // 1/2 large onion yields ~3/4 cup or 120 g)
- 2 cloves garlic (minced)
- Sea salt and black pepper
- 1/4 scant cup unbleached all-purpose flour (or sub other thickener of choice)
- 2 1/4 cups veggie broth (DIY or store-bought)
- 1/4 cup unsweetened plain almond milk (optional)
- 2 cups diced fall vegetables (such as carrot, parsnip, potato, kale // fresh or frozen)
- 2 whole bay leaves (optional // or sub thyme)
- 1 batch Best Damn Vegan Biscuits, Pumpkin Sage Biscuits, or sub store-bought vegan-friendly biscuits, pie crust, or puff pastry (you will likely have 2-3 leftover biscuits if making 1 full batch)
Instructions
- Preheat oven to 425 degrees F (218 C).
- Add olive oil to a large saucepan over medium heat. Then add onion, garlic, and a pinch of salt – stir. Cook until soft – about 7 minutes.
- Add the flour and stir with a whisk, then slowly whisk in the broth.
- Add almond milk (optional), potatoes, parsnips, carrots, and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out (amounts as original recipe is written // adjust if altering batch size) 1/2 cup of the broth and add 2-3 tsp more flour and whisk. Add back into the pot to thicken. Wait a few minutes and then repeat if necessary.
- While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
- Once the sauce is thickened, add the kale and cook for 3 minutes more. Taste and adjust seasonings as needed, adding more salt and pepper if desired.
- Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or an 8×8 baking dish (as original recipe is written // adjust number or size of dish(es) if altering batch size).
- Top with unbaked biscuits and brush the tops of the biscuits with melted vegan butter. Set your ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-18 minutes). Let cool slightly before serving. See notes for make ahead/freezing instructions.
Notes
*Nutrition information is a rough estimate calculated with biscuits.
*If making ahead of time, simply spoon the cooked veggie mixture into your ramekins or dish, top with uncooked biscuits, and freeze. When ready to prepare, preheat oven to 425 degrees and cook until the biscuits are golden brown and the mixture is bubbly – roughly 25-30 minutes.
Bari Bucknam says
Can these biscuits be made with 1:1gf flour? Also, I’m in a high altitude area any changes needed?
Thank you
Hi Bari, we think our 1-1 GF blend would work! We don’t have experience baking at altitude so we’re not sure on that one.
Megan Glassman says
Love all your recipes and your blog and cookbook are my first stops when deciding what to make for dinner. Our non profit creates a little quarterly “magazine” with ideas and inspiration for families to live on purpose. We like to share recipes in it, usually from people within our community but I would love to share this recipe as is. Would that be possible to share this with our families, with all credit to minimalist baker of course.
Hi Megan, thanks so much for the support! You can see our sharing guidelines here, hope this helps!
sandra forte says
Wow these little pot pies were amazing topped with the pumpkin and sage biscuits…..YUMMO!!! Thank you Dana for another great recipe….my family think that I am really good in the kitchen but the truth is it’s not me…. it’s your fab recipes xxx
Aw, so kind Sandra! Thanks so much for sharing! xo
Celia says
This was an autumn hug in a ramekin – warm and comforting. The pumpkin sage biscuit on top is a must! I have two large (16 oz) ramekins, so used all the filling for two hearty portions with one biscuit per dish. Next time I’ll probably be more bold with the filling flavor – shallots, lots of black pepper, thyme, maybe fresh parsley, and perhaps red wine vinegar as other reviewers have mentioned. But all in all, this recipe was delicious and satisfied my fall cravings!
Aw, love that, Celia! Thanks for sharing!
Margaretha says
I am so enjoying your wonderful recipes…..today it’s 1 Hour Fall Pot Pie!!! I added some cubed chicken breast, made the pastry from your Thyme and White Bean Pot Pie using half butter and half coconut oil and baked it in an 8 X 8 inch square casserole dish. The result – as usual – pure deliciousness!!!! Can’t wait to try more yummy recipes!!!
We’re so glad you enjoyed them, Margaretha! Thanks so much for the lovely review!
JHoward says
A winner! I was looking for a recipe that would use up some of the root vegetables from our farm share, and this was perfect! We are a biscuit-loving family, and all four of us–including two teenagers–loved this. I took the advice of another commenter and added a little red wine vinegar to the veggies. I also added some dried thyme, and used frozen peas instead of the kale. That all worked well. We didn’t have unsweetened almond milk or vegan butter in the house, so I went with cow’s milk and butter. I will do it vegan next time, since we’re trying to move in that direction. (Three of us are vegetarians now.) Thans for a great recipe!
Jenny says
This is sooo good, especially with the pumpkin sage biscuits! I made vegetarian, not vegan the first time but this will be a new fall favorite and Thanksgiving entree for the vegetarians/vegans/anyone!
Yay! Thanks for sharing, Jenny!
Lindsay says
Just made this for dinner tonight and everyone loved it! (Even my mom, who is legit the pickiest eater in the world.) I used carrots, red and sweet potatoes, rutabaga, and onions for the veggies. Instead of cooking everything on the stove, I just roasted the veggies in a 9×13 dish for about 25 minutes, then put the sauce and raw biscuits on top and cooked 15 more minutes. It came out fantastic!
Yay! We’re so glad that everyone enjoyed it, Lindsay!
Cassie says
Using a drink shaker as a biscuit cutter is next-level genius (see vegan biscuit recipe)! Easy, delicious and quick recipe. Thank you!!
Nancy says
Question: are the biscuits soggy in the bottom? My husband is concerned. If so, I’ll just make them separate and serve in the side.
Danielle says
Going to attempt to make the pumpkin sage biscuits gluten free. Can I cook them before and then add them to the dishes after the rest cooks? I’m not sure if gf biscuits would cook correctly otherwise?
Thanks!
Megan says
One of my favorite recipes to make this time of year! I love the flavor the pumpkin sage biscuit topping adds. Delicious!
AprilElis says
Just wanted to add that I’ve made this twice now (SO GOOD), but the second time I added about 2 tablespoons of red wine vinegar and it added so much flavor! Highly recommend this addition if you like a slight tang to your savory fall cooking – reminds be of a red wine stew but far easier and vegan.
Yum! Smart addition, April! Thanks for sharing :D
Antonia says
Awesome!! I can’t wait for lunch so I can eat more ughhh :) This is an extremely easy recipe. I think next time to get some more veggies in me I will use the parsnips and carrots instead of half carrots half potatoes and I will do a ratio of 2:1 soup:biscuits. It’ll also fix my problem that the potato was too much with the taste of the bready biscuit.
My friends are coming over tonight for dinner and I made this for them. I was a bit lazy and just cooked everything last night even though the recipe says to freeze it… Gonna heat it up in our toaster oven today for lunch and if it’s still totally fine we’ll eat the current batch for dinner and if not I’ll make a new one and eat the old ones myself (poor me! jk haha) I am going to get your cookbook soon :)
Deborah Cross says
Made your best biscuits and my sons raved about them. I will be trying the pumpkin sage and the pot pie. Already left message about freezing this dough and for how long I will wait for your response. thanks for sharing. Eating clean is hard when you dont know what to cook but thank God for people like you who take time to share.
Deb
Deborah Cross says
Hi Dana,
My sisters name is Dana. Any how….For your biscuits any of them, once you make the dough can you freeze it and for roughly how long? I was thinking why not make double patch and pull out for pot pie one night instead of having to pull everything out to make another batch. Thanks in advance for your response.
Deb
Hi Deborah! I think you could just put the unbaked biscuits in the freezer. Then set them out an hour before baking to slightly thaw and then bake as directed in the instructions until golden brown and fluffy. Hope this helps!
Nancy says
I live in Quebec, where pot pies aren’t something we eat (I’ve learned about that meal watching tv…). So, those pot pies were my FISRT POTPIES EVAAAAAA.
And I litterally fell in love with it! The sauce is rich, creamy, tasty. The blend of vegetables; perfect! So much flavor, texture… I will try to make some to my parents and sisters when I’ll go back in my hometown because it is definitively something I’ll add to my “sure values meals” list!
Thnk you so much to make me discover this wonderful recipe!
Alexandra says
Made this tonight – using your best vegan biscuits recipe on top. Absolutely divine! Funny story though – I ended up adding in a few white and purple carrots to use up what was in the fridge, and the whole stew part turned a lovely shade of purple! Still delicious! I’ll be keeping this recipe for sure!
Jaclyn says
Hi! I am going to attempt a gluten-free version of this. Do you have a suggestion for best GF thickener?? Everything I’ve tried in the past results in a gooey/gel-like consistency. No bueno.
Cindy says
Hi Dana!
I just wanted to say that I’ve been a blog reader for a while, and I adore your writing and your photography. Recently I made a compilation of some of my favourite blogs (which I had to feature yours in!)
Thanks for making your blog so easy to read, exciting, and creative. Hope the rest of your day is amazing!
Cindy
Megan says
Made this and the original version several times now. . .always to rave reviews.
Thanks for the great recipes!!
Adrianna says
I made these for my family tonight, though I did un-veganize them by adding chicken and chicken broth to sate my not so vegetarian-enthused siblings (sorry). They turned out so well that I ate a whole pot-pie and then another biscuit and a half to boot – needless to say I am way too full, but very satisfied. I wish my stomach were more like a funnel so that I could constantly eat without feeling like a balloon. I also added yams, never a bad idea and so, so good. Thanks Dana (and John)!
Pam says
Okay, so, I’m new to the world of pot-pie making, so don’t mock me. Would you be using 8-ounce ramekins/bowls? *hides face in embarrassment*
Alexis says
Dana,
If I have the biscuits made ahead of time (left over from biscuits and gravy), how would that change the cooking instructions? Do I just add the biscuits during the last few minutes of cooking to warm/crisp them up?
Thanks!
Alexis
Margaret Swainson-Johnson says
OMG! I made a variation of this pot pie ( I added celery, acorn squash, peas, and vegan chick’n strips. I have 2 kids and want their meals to be as fun as possible) with your biscuit recipe. Everything is delicious! Thank you
Alexus says
What other veggies do you recommend to put in these?
Whatever is seasonal and you have on hand!
Aurora says
I made these for Halloween dinner and they were perfect. Tonight I am making them for solstice. Can’t wait. Thanks for the recipes!
So great! Glad you enjoyed them, Aurora. Beautiful name!
Deborah says
Can I make the biscuits ahead of time (bake them too) and then add them to the top of the stew as it goes into the oven? I will be having people over and don’t want to worry about my timing re: the biscuits being cooked?
Thanks!
erin says
went a little crazy with the fall produce last week and roasted up way more veggies than I know what to do with. This was a great way to use some of them up! Just had it for dinner (with plenty for leftovers) and it was fantastic – what a great comfort food.
Arielle says
I just made this and it is delicious! I decided to make in my 8″ cast iron since I don’t have any ramekins. I believe this will now be one of my staple winter meals.
Dana says
Hi,
If I have biscuits that are already made (I made you pumpkin sage ones earlier this week), how should I adjust the cooking time? Would it be better to cook it without the biscuits and then add them in the last few minutes to warm them up?
Thanks!
Dana
Genie says
Dinner tonight! Absolutely delicious! Even the finicky eater had seconds!
Whoop! That’s a win in my book ;D
Cassie says
These looks so tasty! I don’t have any of the tiny ramkins so how could I adjust the recipe for to make a big pot pie? Cooking times and how to put the biscuit toppings on were primarily my concerns.
Caroline says
We didn’t have any ramekins either, so I put mine in a small casserole dish. Instead of making biscuit-sized discs with the dough, I just did a big pancake of it, about an inch and a half thick. Same oven time and temperature as the recipe: it turned out great!
We’ve already decided this dish will be on the vegan Thanksgiving menu we loved it so much.
Great idea! These would be perfect for Thanksgiving. Thanks for sharing!
I would still cut out the biscuits and put them on top of the filling. Cook it all in an 8×8 dish until bubbly and the biscuits are golden brown!
Kristen says
I’m a fairly unskilled college cooker so I was slightly hesitant to tackle this recipe, but I made these yesterday and they were amazing!!! So delicious and perfect to freeze and heat up on a busy day. Your directions are super helpful and make vegan cooking easy. Thanks for sharing!
Yay! That makes my heart glad. So happy to hear they worked out!
Rose says
I made this stew for dinner tonight and it was great! I made the biscuits too but baked them separately and served them on the side. I was going to try and track down some vegan puff pastry but couldn’t find any so I just made it as a stew and skipped the oven step. I also added some fresh chopped sage, thyme and rosemary to the stew. Both the stew and biscuits turned out so well. My family really liked them. Thank you!
Erica says
Aussie Bakery has a vegan puff pastry! I bought it at Whole Foods.
Emilie@TheCleverCarrot says
These little things are just charming… ;) Those biscuits make the perfect lids for this warm and comforting recipe- too cute. And the gold forks. I can’t take it! x
MC says
This recipe is delicious and a big hit with everyone in the house (vegetarian or not). Thank you!
Elizabeth @ Bowl of Delicious! says
These look amazing! Love the addition of pumpkin and sage- such a great fall flavor combination. Love your blog and photographs :-) Can’t wait to try these- pinned!
Leslie says
I love your recipes and 31 meal cookbook. Plan to make these for my granddaughter, can I make ahead and freeze?
Oh great! Thanks Leslie! I actually include freezing instructions in the notes. Good luck!
Annaliese says
Oooh! Read my mind: as I was walking in the cold rain yesterday, I was thinking “…pot pie sounds really great right now….”. If only it was raining biscuits…I’ll for sure have to make this one soon!
Inge says
Thank you! I loved your original pot pie recipe, so I’m definitely going to try this one! :)
Gaby says
Seeing as how I love fall, I obviously love these!!
Ceara @ Ceara's Kitchen says
This is my kind of comforting recipe – I can’t wait to try!! :)
CakePants says
Wow, this sounds like the perfect fall-time dinner! The mention of pumpkin sage biscuits already has my mouth watering…I’m looking forward to trying these! And I must say, as a native Californian who relocated to the Midwest: the Midwest sure knows how to do fall right!
Barbarabjp says
Made them for dinner tonight in my 9″ cast iron skillet- delicious!!
The Blonde Chef says
Love quick meals that deliver in the flavor department! These look like the perfect weekend meal!
Crystal says
I know that your site isn’t targeted at people with food allergies but I have to say that I use a lot of your recipes and incorporate meat into them because we’re not vegan but my 14 month old daughter has severe food allergies (soy, dairy, eggs, celery, peanuts, cashews & pistachios) which has really restricted my meal options unless I want to isolate her to “special” meals – which I don’t because meal times are family times. I made this meal for dinner tonight – I added chicken and used chicken broth – and it was delicious and flavorful and such a hit with my entire family, especially my 14 month old daughter who isn’t used to eating flavorful meals. Thank you so much for this recipe and all of the vegan deliciousness that you add to my kitchen!
hippymomelizabeth says
This is a amazing recipe. Great Job, Yum yum yum
Nora @ Savory Nothings says
I love pot pies and these look adorable! Love how they’re topped with biscuits!
Stephanie says
I am in love with your original 1 Hour Vegan Pot Pies recipe and have made it a number of times. I can’t wait to try this one! Mmmmm… Vegan Fallgasm.
Lovely! Thanks for sharing, Stephanie. Hope you’ll let us know how you like these as well :D
Rachel says
This is going to be dinner tonight!! Looks so good!
hip hip! Let me know how it goes!
Rachel says
Reporting back! We made this last night and it did not disappoint! It was easier than any pot pie I’ve ever made and definitely one of the tastiest. I used all the same veggies you did, but had a small fennel bulb I needed to use up so I sliced that thinly and added it to the onions and garlic in the beginning. The biscuits on top were incredible. I’m so glad I have lots of pumpkin and sage leftover because I think I’m going to make another batch today!
Wonderful! So glad you enjoyed it, Rachel!! Thanks for sharing. xoxo
Christina @ but i'm hungry says
There’s nothing like pot pie in the fall; it’s the best! And those biscuits in the place of crust- gorgeous!
Thanks, Christina! Crust tops are lovely, too. But biscuits seem easier to me!
Jennifer @ Show Me the Yummy says
These look to die for! I love tons of potato in my pot pies. :) Did you get your bowls from World Market? I have (at least something similar) the blue one with orange trim…so cute!
Yes! Love that place.
Aimee B. says
These look beautiful! What size ramekins did you use? Thanks!
I believe they are 3 ounce ramekins, but I’m not sure as they don’t specify on the bottom. They’re about 2.5 inches wide and deep, and are by a brand called Cook and Serve. The good news is with this recipe, the size of the ramekin doesn’t really matter. You can even use coffee mugs as long as they’re oven safe!
Aimee B. says
Oh awesome, thank you! :)
brittany @ thegingerlifeblog says
Sage is one of my favorite fall ingredients – it captures the season wonderfully. We’ve also had great weather in Louisiana lately, which after all the melting heat is so welcomed!!!
Millie | Add A Little says
This looks absolutely amazing!
Joanna @ Everyday Made Fresh says
That is winter comfort food at it’s best, in a bowl, topped with a biscuit! Come on cold weather, come to Florida!
Perhaps the pot pies will bring the colder weather ;D
Katrina @ Warm Vanilla Sugar says
1 hour?! You have got to be kidding me!!!! SO EXCITED for this!
It’s kind of a deal, right? Hope you like these, Katrina!
Maryea {happy healthy mama} says
Pot pies are one of my favorite meals! I love that you topped these with your biscuits. Perfect!