1-Hour Fall Pot Pies

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Cutting board filled with bowls of our Fall Pot Pies recipe

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.Cutting board with vegetables for making healthy Vegan Fall Pot Pies

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.

Baking sheet with bowls showing the vegetable layer of our Fall Pot PiesCutting board with bowls of Veggie Fall Pot Pies with Pumpkin Sage Biscuits

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.
Small bowls of our Vegan Fall Pot Pies topped with Pumpkin Sage Biscuits

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.

Side view of bowls of our vegan 1-Hour Fall Pot Pies recipe

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!Bowls of our veggie-loaded Vegan Fall Pot PiesFork holding a bite of Fall Pot Pie for a vegan dinner

1-Hour Fall Pot Pies

Simple, 1-hour vegan pot pies with fall vegetables, topped with pumpkin sage biscuits! Comforting, savory, and perfect for chilly weather.
Author Minimalist Baker
Print
Cutting board with small bowls of 1-Hour Fall Pot Pies
4.96 from 22 votes
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6 (pies)
Course Entree
Cuisine Vegan
Freezer Friendly 3-4 Weeks (see notes)
Does it keep? See notes

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

*Adapted from my 1-Hour Vegan Pot Pies
*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.

Nutrition (1 of 6 servings)

Serving: 1 pies Calories: 327 Carbohydrates: 45 g Protein: 6 g Fat: 13 g Saturated Fat: 3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 514 mg Fiber: 3 g Sugar: 2.4 g

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  1. 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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Margaretha! Thanks so much for the lovely review!

  2. 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!

  3. 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!

  4. 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!

  5. 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!!

  6. 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.

  7. 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!

  8. Megan says

    One of my favorite recipes to make this time of year! I love the flavor the pumpkin sage biscuit topping adds. Delicious!

  9. 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.

  10. 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 :)

  11. 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

  12. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  13. 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!

  14. 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!

  15. 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.

  16. 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

  17. Megan says

    Made this and the original version several times now. . .always to rave reviews.
    Thanks for the great recipes!!

  18. 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)!

  19. 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*

  20. 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

  21. 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

  22. 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!

  23. 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!

  24. 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.

  25. 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.

  26. 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

  27. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  28. 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!

  29. 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!

  30. 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

  31. 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!

  32. 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!

  33. 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!

  34. 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!

  35. 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.

      • 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!

  36. 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!

  37. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  38. 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!!!

  39. 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!

  40. Maryea {happy healthy mama} says

    Pot pies are one of my favorite meals! I love that you topped these with your biscuits. Perfect!