1-Hour Vegan Pot Pies

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Cutting board with bowls of homemade 1-Hour Vegan Pot Pies

Delicious, flaky, veggie-packed vegan pot pies in less than 1 hour. That’s all you need to know.

Bowls filled with the filling layer of Vegan Pot Pies

OK, maybe that’s not ALL you need to know. I can’t talk that little – you know that much by now.

These pot pies come just in time for extra-chilly winter days. They’re warm, rich, comforting, entirely vegan and made completely from scratch. I’m so into these right now.

Homemade Vegan Pot Pies made with flaky homemade vegan biscuits

The filling comes together in one pot in about 20 minutes. While it’s simmering away, thickening into liquid gold, make a batch of my Best Damn Vegan Biscuits! Alternatively, top them with pie crust or store bought biscuits. I just like making mine myself because there’s truly nothing better.

You’ll have leftover biscuits but that just means you can have biscuits with breakfast tomorrow. Is that so bad? (answer: no. No, it’s not.)

Baking sheet filled with small bowls of our 1-Hour Vegan Pot Pies recipe
Cutting board of ramekin-filled Vegan Pot Pies

Total prep time on these guys is about 35 minutes and they bake up in about 15.

I’ve deemed them the “1-hour vegan pot pie” even though they probably require a little less. But with clean up time included that’s probably more accurate. Besides, you’ll be super impressed with yourself when they’re done in 45 minutes and you feel like a pot pie wizard. You’re welcome.

Close up shot of vegetable-packed Vegan Pot Pies with flaky biscuits

One bite in and I knew these were spot on. They’re:

Thick & creamy
Loaded with veggies
Topped with the perfect, flaky biscuit
& So satisfying

Your cold winter bones are aching for this dish, I can sense it. Enjoy!

Fork resting on a ramekin of Vegan Pot Pie with other ramekins also on the cutting board
Close up shot of a fork with a bite of Vegan Pot Pie resting on a ramekn

1-Hour Vegan Pot Pies

Easy, 1-hour vegan pot pies loaded with veggies and topped with flaky, from-scratch vegan biscuits!
Author Minimalist Baker
Bowls of homemade 1-Hour Vegan Pot Pies
4.91 from 209 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 5 (mini pies)
Course Entree
Cuisine Vegan
Freezer Friendly 1 Month (freeze before baking)
Does it keep? 3-4 Days


  • 3/4 cup chopped yellow onion (1/2 medium onion yields ~3/4 cup chopped)
  • 1 large clove garlic (minced)
  • 2 cups vegetable broth (or store-bought // vegan friendly, such as Orrington farms)
  • 2 cups frozen mixed vegetables (corn, green beans, carrots // or sub fresh)
  • 1/4 cup unsweetened plain almond milk
  • ~1/4 cup unbleached all-purpose flour (or sub other thickener of choice)
  • 2 bay leaves
  • 1 pinch each sea salt and black pepper
  • 1 batch Best Damn Vegan Biscuits (or sub store-bought, pie crust, or puff pastry)


  • Preheat oven to 425 degrees F (218 C).
  • Add 2 Tbsp olive oil to a large saucepan over medium heat (amount as original recipe is written // adjust if altering batch size). Then add onion and 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 and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk (amounts as original recipe is written // adjust if altering batch size). Add back into the pot to thicken. Wait a few minutes. 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 frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
  • Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish (as original recipe is written // adjust if altering batch size). Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.
  • 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 (218 C) and cook until the biscuits are golden brown and the mixture is bubbly – roughly 20-30 minutes.



*This recipe could easily be adapted to include chicken. Simply add in 1 chicken breast cubed while the sauce is thickening before you add the veggies. Just make sure it’s cooked all the way through before putting in ramekins for baking.
*Nutrition information is a rough estimate.

Nutrition (1 of 5 servings)

Serving: 1 mini pies Calories: 307 Carbohydrates: 41 g Protein: 8.3 g Fat: 12 g Saturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1244 mg Fiber: 4.7 g Sugar: 5.5 g

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My Rating:

  1. Cassie says

    This recipe was a huge hit for my family! Instead of the brand of biscuits the recipe suggests, I used just the store brand of my local grocery store. The biscuits were so soft and buttery and paired very well with the creamy vegetable mixture. We will definitely be having this again!

    • Support @ Minimalist Baker says

      Hi Grace, you could add pre-cooked (steamed) potatoes at the same time as the frozen vegetables. Otherwise, if uncooked, we don’t think they would soften. Let us know if you try it!

  2. Sarina says

    Hi! I’ve made your amazing biscuits this morning and was wondering if I could use the leftover biscuits (already baked) for this pot pie? I’m thinking I could bake the pot pie mix for 20-25 minutes or so and then the last 5-10 minutes add the already cooked biscuits? Thoughts??? LOVE ALL YOUR VEGAN RECIPES!!!

    • Support @ Minimalist Baker says

      Hi Sarina! It would kind of work, though the biscuits wouldn’t soak up as much flavor. Let us know if you give it a try!

  3. Karen Walker says

    If you use an 8X8 pan (not ramekins), do you make the biscuits as a sheet for the bottom and another for the top, or do you still make the individual ‘circles’ of dough. if doing it as biscuit shape, how does the filling stay inside the dough? (hope this makes sense!)

    • Support @ Minimalist Baker says

      Hi Karen! When using an 8×8 we follow the recipe as written, place the filling in the 8×8 dish, and top with the biscuits. Hope this helps!

  4. Anne says

    These are brilliant ! I made them as the vegetarian option for a Sunday lunch and the only problem was all the non vegetarians wanted to eat them too! I did make them vegetarian not vegan but kept the amounts and everything else as written. Super easy to make ahead too – made the filling and the the dough and put them both separately into the fridge and then assembled them when ready to bake.

  5. Ashley says

    I’ve made this recipe several times and my family loves it! However, it takes a long time on school nights. Has anyone tried making the mixture in a Crock-Pot?

    • Support @ Minimalist Baker says

      So glad to hear you enjoy this recipe, Ashley. We haven’t tried it in a crock pot but we are interested to hear from other readers!

  6. Kate Garsson says

    This was INSANELY good! I used mushrooms and green beans – added the mushrooms at the beginning with the onions/garlic. I also made the vegan biscuits; was worried as I’m not much of a baker, but they were so easy. I used a mason jar lid to cut them out. After reading the comments, next time I also plan to add silken tofu and celery. I think the tofu will mix in nicely and add creaminess and a nice dose of protein!

  7. Julie says

    I just made this and it was phenomenal! I’m glad I doubled the recipe because there’s a second pan in the freezer ready to go when the mood strikes :)

    I included four small potatoes, red and yukon gold, which I cut into small cubes and roasted with tarragon, thyme, and parsley before adding to the pot with the other vegetables. I also used store-bought biscuits to save some time and used baking dishes, rather than ramekins.


    • Support @ Minimalist Baker says

      Hi Lisa, Ours were ~2.5 inches wide (3.5 ounces capacity), but you can use any oven-safe dish, ramekin, or mug you have on hand. That’s the beauty of this recipe – it’s so flexible. Hope that helps!

      • Lisa says

        Hi there! I found a few other questions where the same thing was addressed, but not until after I posted mine, so thank you for answering it again.
        Merry Christmas!

    • Rachel says

      I doubled the recipe except for the biscuits for a bigger ratio of filling and I used the same saucepan to cook and bake for fewer dishes to wash. I added chickpeas, subbed mushrooms for the corn, and used all fresh veggies. I would have lightly sautéed or steamed first or simmered longer before topping and baking, as the carrots and green beans were al dente when done but still very good. I also added a bit of fennel seed and fresh parsley to the mix and would increase the proportion of these next time!

      Overall, a solid recipe for an April showers day and flexible for adaptation.

      • Support @ Minimalist Baker says

        Love it! Thanks for the great review and for sharing your modifications, Rachel. Glad you enjoyed!

    • Support @ Minimalist Baker says

      Hi Ida! We haven’t tried it, but it could work. The biscuit might absorb extra liquid though, we’re not sure, and it would definitely need to bake for longer! Let us know how it goes if you give it a try!

    • Support @ Minimalist Baker says

      Hi Kathy, a few other readers have added tofu to this one with success. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for “tofu” in the post and comments. Hope that helps!

  8. Quinn C says

    This turned out so good!! I filled my pot pie with parsnips, mushrooms, green beans, and white beans. I par-boiled the parsnips and green beans before adding them to the filling. I upped the quantity of spices and used more herbs. The ratio of flour to broth/milk worked perfectly, the sauce was nice and thick. The biscuits were fantastic as well (blitzed the dough quickly in the food processor).

  9. Michaela VanOmmen says

    We had this for dinner the other night, I made it as a pie with some vegan crust from the store, it turned out great! I think next time I will try it with a different spice and veggi combo to mix it up. Also, my carrots were still a little hard after a half hour of baking so I might saute those next time. By the way, I didn’t measure anything so if your that person this recipe is super forgiving!

  10. Donna says

    We are just two people here. Can this be reheated and how would I do that? Same temperature & less time?

    • Support @ Minimalist Baker says

      Hi Donna, We would suggest freezing before baking. Then when ready to prepare, preheat oven to 425 F (218 C) and cook until the biscuits are golden brown and the mixture is bubbly – roughly 20-30 minutes. Hope that helps!

  11. Jill says

    Made this tonight, Perfect Vegan comfort food! I used fresh veggies, 1 carrot, 1 celery stick, 1 handful of green beans cut up small and two small red potatoes diced. I did make sure to stay right around the two cup recommendation. I have always resisted making dishes that had the extra step of making biscuit but this just looked so simple that I thought I would give it a try…….well now I’m addicted to these biscuits and when my husband said he would like more veggies in this dish next time i make it (which will be soon) I told him, “Honey, It’s all about the biscuits”. Well Done!!

    • Support @ Minimalist Baker says

      We’re so glad you both enjoyed it, Jill! Thank you so much for the lovely review! xo

    • Katie says

      First, thank you so much for the recipe! I have made this several times over the past few years and everyone has enjoyed it every time! Tonight I want to sub for fresh veggies using broccoli, carrots, potatoes and corn. Would you recommend that I pre-cook the veggies before adding them in?

      • Support @ Minimalist Baker says

        Hi Katie, we’re so glad you enjoy it! We’d suggest lightly steaming the veggies to soften them (especially the broccoli, carrots, and potatoes). The corn should be fine without pre-cooking. Hope that helps!

  12. Amira says

    Unfortunately, wasn’t a huge fan of this recipe. Ive made many successful recipes from minimalist baker but this one was just not my favorite!

    • Support @ Minimalist Baker says

      Hi Amira, we’re so sorry you didn’t enjoy this one. Would you mind sharing what you disliked about it? Did you make any modifications? We’d love to help troubleshoot if possible!

    • Support @ Minimalist Baker says

      Hi Andrea, Ours were ~2.5 inches wide (3.5 ounces capacity), but you can use any oven-safe dish, ramekin, or mug you have on hand. That’s the beauty of this recipe – it’s so flexible. Hope that helps!

  13. Carole says

    This recipe as written is delicious, I give it 5 stars…my daughter-in-law made it for us… but as a cook with preconceived ideas of what a potpie is to me I had to tweak it a bit. Potpie has to have potatoes :)
    I boil two potatoes chopped into bite sized pieces and use the potato water to make the broth adding poultry seasoning and vegeta. I omit the bay leaf…

    Instead of biscuits I line my 9 x 9 baking dish with home made piecrust
    put filling in and cover with crust then bake. I have used a recipe for oil based pie crust and my moms recipe using shortening …both were vegan and excellent.

    My very difficult to cook for picky husband gives this recipe as written and my version 5 stars plus… I get one serving and he eats the rest with no left overs…. Thank You!

  14. Raquel says

    Hi! Excited to try this recipe tomorrow. If using rotisserie chicken (so already cooked) when should I add it into the mixture? Thanks!

  15. Erica says

    I’ve made these twice and they are delicious! The only problem I’ve had both times is that the biscuits are undercooked by several minutes based on the cook time in the recipe. I have had to cover the ramekins with foil because the biscuit tops are browning but inside is totally raw. Help!

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Erica. We’d suggest making the biscuits smaller next time to see if that helps!

  16. marlo says

    Excited for this! Qq: so, do NOT cook the biscuits until they’re on top of the filling and cooked all together?

  17. Kate says

    We are the family that adds chicken, but we’ve had it both ways and LOVE it. The first time we made this was food prep before my daughter was born. Two years later it’s a monthly staple in our freezer meals.

  18. anne endres says

    This was a win!! I added some diced potatoes but no other changes! My kid who rarely eats my vegetarian “experiments” said it was good! Win for me and you!! I’ve been a vegetarian for just over a year and a half and if I can get her to eat my dinners it’s a total win!! Thanks for a great recipe, I will make this again and again!!

    • Support @ Minimalist Baker says

      Yay! We’re so glad you both enjoyed it. Thanks for sharing, Anne! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  19. Jennifer says

    These look great! Have you ever used your gluten free biscuit recipe in these? Was thinking of trying them. Thanks!

      • Julie Earl says

        I’m so excited to try these! We’re gluten free so I’m going to try it with your gluten free biscuit recipe! Wondering what the best gluten free option to sub for the all purpose flour for the thickening would be?

        • Support @ Minimalist Baker says

          Ooo – what a good idea! We’d suggest using 2-3 Tbsp cornstarch in place of the flour for thickening. Let us know how it goes!

  20. Jen says

    Just wondering why on earth would you be giving people a chicken alternative . There is no need and thats why i liked this site cause i thought it was VEGAN. How disappointing.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Jen. Our site is largely plant-based, but occasionally includes recipes that include some animal products.

      • Debbie says

        I haven’t tried the recipe yet but plan to. I like the fact that you can add chicken because unfortunately not all in my household are vegan! I should be an easy recipe to make both ways. I will just add a little roaster chicken to my husband’s.

      • Lily says

        We should all try to be more sensitive to others. The poster was simply stating that she thought the site was Vegan and was disappointed to find out otherwise. And calling people names only makes YOU look bad.

    • Emmy says

      I’m severely allergic to dairy, but am not able to be fully vegan for various reasons, and finding recipes like this that offer options for adding meat is super helpful.

      I feel like you could just… not add chicken? And it wouldn’t be a problem?

      I made it and added some chicken breast, and it was delicious.

    • Kylie says

      Jen, I personally love that this site offers me (a vegan), meat options to add to the vegan recipe so that I can easily adapt this for my whole family and children while meeting my needs and theirs. Most sites have the carnivore recipe with maybe an asterisk at the bottom with vegan suggestions, or just leave you to figure it out on your own. I love that minimalist baker does it the opposite!

  21. Kathleen Maura McInnis says

    This was selicious. I used sliced mushrooms instead of onion (my husband is not a fan of onions!) and I added a can of chickpeas for extra protein. Turned out really good!

    • Hilde says

      So good and so easy! I adjusted it to make 4 servings because I have 4 mini pie dishes. The only other adjustment was adding chopped celery because I like it and it needed to get used up. Fabulous. Wish I could send you a picture, they were so pretty!

      • Support @ Minimalist Baker says

        Thanks so much for the lovely review, Hilde. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  22. Kim says

    Hi! I was planning on making this for Thanksgiving, but I only have two ramekins! Can I pour it all into a single pan instead and top with the biscuits? Would that work, or is the filling not thick enough not to be done in individual ramekins? Also, would baking it all in one dish affect the length of time it should be cooked? Thank you!

    • Support @ Minimalist Baker says

      Hi Allison, We’d suggest letting them thaw slightly on top of the warm oven while it’s preheating. Hope that helps!

  23. Brandy Lovelace says

    I’m planning to make these for thanksgiving. Can I assemble the night before and refrigerate (instead of freeze)? Thanks so much!

    • Support @ Minimalist Baker says

      That should work! We’d suggest leaving the tops and filling separate until just before baking though. Let us know how it goes!

  24. Amanda says

    Love this! I’ve made it a couple of times. The kids love it too bc I can add chicken to their personal “pie”. Thanks!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Amanda. We are so glad you and your kids enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ours were ~2.5 inches wide (3.5 ounces capacity), but you can use any oven-safe dish, ramekin or mug you have on hand. That’s the beauty of this recipe – it’s so flexible. Hope that helps!

  25. Laura says

    Thanks for this recipe we loved it! I put frozen peas, raw carrot, raw celery, and tofurkey chicken. If using raw veg make sure to cook longer than it says so they aren’t too crunchy.

  26. Lindsey Ahrndt says

    Could I make/bake it without the biscuit? My favorite part of pot pies has always been the filling but I know with some recipes there is a “top” needed

  27. Michelle says

    Oh this was amazing !!! I followed all the steps and added 3 small potato’s and it was deliciousssssssss !! My fiancé , doggie and I basically almost ate the whole thing ! !!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Michelle. We are so glad you all enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Gandalf says

      It is one of the best pot pie I have ever eaten! Very quick to make and simple, I added some vegan poultry seasoning and it was delicious, an orgasm in my mouth! Thank you so much for sharing this recipe!!

    • Lisa Bowser says

      Hi. Love this! Can’t wait to make it. Question…if using a store bought crust can/should the crust line the inside of the ramekin? If so, how do I do that?

      • Support @ Minimalist Baker says

        Hi Lisa, we haven’t tested it with a crust lining the ramekins. But it might work. Let us know if you try it!

  28. Laura says

    I am just wondering if I use fresh veggies would I need to Sautee them longer or just the same amount as if I used frozen?

  29. Sara Galvin says

    This is such an awesome, easy recipe! My fiance specifically asks for me to make this recipe when he’s in the mood for pot pie

  30. Caitlin says

    Love this recipe! We make it all the time. We usually add russet potato and sometimes mushrooms. We use canned biscuits (not vegan, but vegetarian) to save some time.

  31. Shelly says

    So easy to make and delicious! I’m making it for the 2nd night in a row. I added a 1/2 cup of minced mushrooms with the onion + garlic and 1 tsp. of poultry seasoning because I love both in a Pot Pie. Omg, the biscuit topping is perfect mouth watering goodness. This is quintessential comfort food. Thank you, Minimalist Baker!

  32. Rona says

    This recipe and the biscuit recipe are so delicious! I used fresh carrots, broccoli & zucchini and also added some thyme. Super easy and super delicious. Thank you!!

  33. Stephanie says

    This recipe as really delicious! I modified it by adding a pack of extra firm tofu seasoned with salt, pepper, smoked paprika, onion powder and garlic powder. Tossed the tofu in the air fryer for 15 minutes at 400 degrees.
    The kids loved it and they can be picky!

  34. Cara Robinson says

    Made this tonight, loved it! Will definitely make again but will double the veggie/gravy mixture. Whole family enjoyed, thank you.

  35. Stacy says

    Pleased a husband and a picky 8 y old!… made the filling with added garbanzos and lentils for protein and served over popovers.

  36. Krista McHale says

    I have made this recipe probably a dozen times over the past year or so. It is a family favorite. I just wanted to share a variation I tried recently. I needed a yummy filling dish on the go, and decided to try making these as hand pies. I cooked the filling as usual, then spooned it into the center of a circle of pie crust dough. ( I made an oil pie crust from a recipe my mom has been using for decades.) I folded the dough over, and crimped the edges with a fork. I froze the hand pies overnight, and then put them straight from the freezer into a 425 degree oven, and baked for about 35 minutes, until they were golden brown. It was a hit with everyone in my family!

  37. Emma Darragh says

    Easy, simple and delicious! I doubled the recipe to freezer half for a night we need a quick dinner. I added potatoes to add some density. Next time I’ll probably add beans to for a protein source.

  38. Kristina says

    Absolutely delicious, everyone from young to old loved it. As I’d run out of bay leaf I used thyme, oregano, rosemary and basil. I added beans as protein and to keep it vegetarian. I had puff pastry sheets, so I put filling on each sheet and folded it over, and pressed the edges with a fork so they looked quite pretty. My family have requested this dish again!

  39. Jenn says

    I made this for lunch today. Super Yum!!! I never make biscuits so it was a real treat to have that on top. If I could post a picture I would :) The vegetables I used were fresh pea, celery, onion, yellow squash and cauliflower. Oh so good! Oh by the way, I added a little sage Mmmm

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jenn. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  40. Sarah D. says

    The biscuits came out sooooo good!!! I halved the recipe and used shot glass sized biscuits to cover a cast iron skillet pot pie. I shoulda have added more salt to my broth cause I went a little overboard with the veggies, but other that that delish!!!

  41. Devon says

    This is my FAVORITE recipe. I add in a couple red skin potatoes and I use the vegetable Better Than Bouillon as the vegetable stock. 10/10.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Devon. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  42. Chantal says

    Omg these are AMAZING!! Best biscuit ever which is crazy for being vegan. These were so delicious nobody would miss the chicken. To anyone thinking about making this, I make it with the biscuit recipe, you won’t regret it plus the biscuits can be made pretty quickly.

  43. Mary Jane says

    I’ve used this recipe many times, adding a bit of mustard to the sauce for extra flavour. Sometimes I add some sage as well.

    Great way to use up veggies I have lying aound. I often replace the crust with mashed potaoes as well.

  44. Lindsey says

    This recipe really was so easy and quick! I added in chopped button mushroom halfway through the onion cook time and then cooked until the mushrooms released their juices before adding in thickener (I used arrowroot starch). I also only had whole wheat flour on hand for the biscuit topping, so I sifted that and used that instead of white flour. It turned out great!! Easiest pot pie recipe I’ve ever made and really delicious! Can’t wait to make the biscuits with white flour and enjoy on their own, too! Thank you for this great recipe, which I am adding to my list of go-to’s.

  45. @LisaGNVeats says

    o m g This veggie pot pie has rocked. my. world. I made it in a deep dish pie pan with bottom & top crusts (thank you @immaculatebaking!) and added some chopped broccoli that I had in the fridge, but otherwise followed the recipe as written. Massive home run with this meal!

  46. Nicole says

    This is great! I’ve made it in ramekins but do you have a sense of bake time if doing two layers of crust (top and bottom) in a 9 inch pie tin? Thanks!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Nicole! We haven’t tried that so we aren’t sure. Let us know if you try it!

  47. Danielle says

    Delicious comfort food

    I made mine in a 7X11 glass baking dish with 6 biscuits on top.
    the cooking time did not really match my biscuits so you definitely need to keep an eye on them and just take them out when they are brown. mine were done after 10 min.

    For next time I would…
    -Add more flavour and spices, I read the comments after and i see a lot of other people feel the same way.
    -Double the filling. This dish fed 3 adults we each has 2 biscuits (don’t judge) but really could of used more filling to go with it.

    I also used 1.5 cups frozen veg and 1/2 cup potatoes. i added the potatoes in while the sauce was thickening then added the rest of the veg at the end . worked out well! would like to try different veg and maybe some soy chickin next time.

  48. Victoria says

    Absolutely delicious! Super hearty and filling. I added a few other seasonings and used better than bouillon and it was perfect.

  49. Stephanie says

    This was a hit in my house! I made this with fresh carrots, frozen broccoli, leftover mushrooms and white beans. I made one big pot pie by cooking the filling in a cast iron. I still made individual biscuits and had some leftover. I cooked both the leftover biscuits and pot pie in the oven at the same time so it took about 5 minutes longer than the original recipe. It was your biscuit recipe that made me try this out and I’m glad I did!

  50. Becca says

    Delicious! I added fresh carrots, green beans, potatoes and frozen peas. I used better than bullion no chicken broth instead of vegetable broth. Thank you so much!

  51. Anita says

    Girl. I love making your recipes! Another one out of the park in my opinion and enthusiastically approved by my vegan fiance! Added Mrs. Dash Table Blend seasoning to the gravy at step 6 and it worked out really well! As always thank you so much for sharing tasty vegan recipes!

    • Support @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Anita. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Anne McFarlan Treulich says

      I trying to make this gluten free, has anyone tried this? I would appreciate it if you could share your changes. I’m knew to gluten free cooking and Im trying to stay low carb.

  52. Kay says

    Do you think I can use soy or coconut milk instead? My son is allergic to tree nuts but I’d love to try this recipe. I know a lot of your recipes call for almond milk; sometimes I just make the swap and try my luck but this one I figured I ask.

  53. Marcia says

    Really good! I added some dried thyme and sage and I had some fresh cauliflower and asparagus, and frozen peas and corn . 7 I put the sauce and veggies in an 8 x 8 pan and topped with one frozen pie crust that had been taking up room in my freezer for a while, yummy!!

  54. Liz S. says

    Made this with store-bought biscuits and it was a huge hit. All the chicken pot pie flavor without the meat, which was exactly what I was craving. I made the filling in my cast iron pan then put the biscuits on top to bake. Made the filling layer a bit thin but cut down on the dishes to have a one-pot meal. Used Full Circle organic Vegetable Broth and organic frozen veggies. YUM!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Liz. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  55. Leah says

    I was sitting here eating a Trader Joe’s frozen vegetable pot pie and thinking to myself, “Where did I get that recipe for the truly wonderful pot pie?” I did a very quick search and re-found this recipe. Back when I first found it I made it a whole bunch of times. The only modification that I remember making was fresh vegetables instead of frozen. I used your biscuit recipe. SOOOO much better than this sad little pot pie I’m eating at the moment. No more. From now on ONLY this recipe. Thank you so much for this fabulous recipe.

  56. Sara says

    This might be a silly question but I just want to make sure:
    If I’m making this recipe using your biscuit dough recipe as the topper, do I pre-bake the biscuits before topping them on top of the pot pies and baking the pot pie? Or do I just make up the biscuit dough then top circles of dough on top of the pot pie then bake it all together?

  57. Judi says

    Absolutely delicious – the best pot pie made with mushrooms, red potatoes, carrots and peas…thank you!!

  58. Sarina says

    This recipe is my go to! I added a can of diced potatoes and some Italian seasoning and nutritional yeast. Also made this into a big pie using premade vegan friendly pie crusts. We love it and I made it for Christmas dinner and for a lunch with my grandparents!

  59. Lindsey says

    Something rare just occurred. All four of us enjoyed this recipe. We will definitely be having this again and again. I only made one change. I added about one cup of soy curls and reduced the veggies to 1.5 cups. Awesome recipe. Thank you!!!

  60. Kristen says

    Delicious! I have made these twice and both time they turned out great! Simple, easy to follow recipe. I also made the biscuits, which everybody loved! I added potatoes to the pies and it tasted great. Will definitely be making these again. Thanks for the quick, easy and tasty recipe.

  61. Gail says

    Delicious!!!! I made this as a whole pot pie using a standard 9″ Pyrex pie dish. I used your deep dish apple pie crust recipe but did it so that I could cover the pot pie so, 1 1/2 times the pie crust amount. 8 1/2 year old vegan/vegetarian and omni husband approved! Fabulous, absolutely fabulous!!! I will be making this again and perhaps adding some cubed potatoes to the mix (I used 1 and 1/2 packs of frozen organic mixed veggies (12 oz each) from Wegman’s). Next time I will make 2 or 3 and freeze for future use. Thank you, thank you, thank you!!!

  62. Brad says

    For the first try – I pretty much followed the recipe to the letter except I had to add a little more flour (or have a little more patience) and I used store bought biscuits. Looks great and tastes even better. If you do use store bought biscuits, watch the cooking time as mine was done in about 9 min. I am going to work on smaller batches (cooking for one) and will probably try my hand at the scratch made biscuits. I might mix some mushroom stems and pieces as I use that in recipes that traditionally have meat or poultry. I’m actually eating this as I type. Thanks!

  63. Nancy A says

    Great recipe! I subbed regular flour for oat flour and had no issues with consistency! The filling had such a great flavor… I could eat it alone with a spoon! I also ended up putting this mixture into a gluten free pie crust instead of using biscuits. I had challenges with the GF pie crust as the top pie crust fell apart as I was trying to separate it from the aluminum pan. Wonderful recipe overall!

  64. Robert Campbell says

    Made this tonight for dinner! Naturally, mother nature decided to give us a 75F day on the 30th of December, but I had my heart set. In my past, I am a pot-pie-purist, meaning it’s a top and bottom crust, but I’m trying to do better and I don’t need the calories.

    Prep note: Added 1 cup of Harmony House Chickenish Bits TVP to this (directly to the mix, did not rehydrate first, aided in thickening, taste, and texture). Used the No Chicken Better Than Bouillon for my broth, also used frozen diced onions – reducing prep time and only had to mince garlic (which I recommend, nothing better than fresh garlic).
    This came together fairly easy as I had most of the ingredients on hand.
    I made this in an 8×8 pan topped with biscuits that I bought (they were the frozen kind, yes, I’m that lazy). This was ready in about an hour – I’m still a novice cook in the kitchen.

    Tasting notes:
    This was a great dish! I enjoyed it a lot, better still, so did my other half, she had seconds (and I can’t let her eat alone, so I had seconds too). I put too many biscuits in my 8×8 pan, stick with 5 MAX, I think this is more of a 4 portion meal at best.
    After a few meals where the complaint was ‘just not filling’ or ‘not tasty enough’ – this one was spot on. I think the addition of the Chickenish TVP was a benefit, but I also think this dish can work without it.
    This is a keeper.

  65. Laura Benton says

    A wonderful comforting winter meal. I used fresh veggies – onion, carrots, celery, and a couple of med/small potatoes plus 1/2 pkg of teriyaki tofu in small cubes. no garlic but a pinch of hing/asafoetida and parsley, thyme and sage in addition to the bay leaves. Used No-chicken vegetarian stock and oat milk with arrowroot to thicken. I had the dry ingredients mixed already for some butter biscuits, so I topped it with them. Man, was it good!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Laura. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  66. Devon T Holmes says

    I made this yesterday. My family ate it all right away. My wife (she is picky and the ultimate judge) loved it, especially the biscuits. Instead of making individual dishes I made one dish and laid one sheet of biscuit batter on top on the fillilng. It turned out really good and was super easy to make. The best part was that it is made out of ingredeients that I keep on hand at all times.

    I will be making this one again!

    • Support @ Minimalist Baker says

      Great idea, Devon! We’re so glad everyone enjoyed it- thanks for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  67. Da says

    Fantastic! I added chopped broccoli and some chopped up sun-dried tomatoes, as well as extra herbs to kick it up a little bit. I also added some protein (Gardein Scallopini, sautéed and cut up). Next time, definitely mushrooms, too! The boys had canned biscuits on theirs, and I made gluten-free for mine.

    Really, just a scrumptious, satisfying and versatile meal for everyone! Great to take to a potluck, as well, with the biscuits cut into quarters and it made in a large casserole. Thank you for this wonderful recipe!

  68. Anonymous says

    So so so good. Perfect comfort food. I just added a can of chickpeas at the same time as the veggies and also added a little thyme to the sauce. Definitely suggest doubling the, as it was eaten up quickly in our house!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  69. Radhika D says

    Picky toddler approved!!
    This has been my go-to recipe for Veg Pot Pies. We make a vegetarian version with regular milk and i always double the recipe to last us for an extra day (so delicious that it doesn’t last very long in our house). I hadn’t made it in a year or so, since our baby started solid foods. So i made it tonight with fingers crossed! He ate a full ramekin! Thank you Dana!

  70. Brite Mecca says

    I made this TODAY for vegan household members. Other than nipping and tweaking the seasoning I followed the directions to the letter. The biscuits were light and fluffy and sooooo good. I made 2 batches and put shredded crockpot chicken in it. Both were wonderful. This is a lovely comfort food recipe.

  71. Jocelyn says

    This was amazingly good and flavorful! I had all of the ingredients except for the almond milk so I used half and half. The only issue I had was the crust was doughy. My daughter made it first for her fiance and had no issues with the dough so I think it was my oven. Next time I will bake it separately and then place on top of my ramekin. Thank you for this quick and easy recipe.

  72. Laura says

    This is our new favorite veggie pot pie. It’s quick, especially when you buy one pie crust ahead of time. Kids love it!

  73. Haley says

    Super quick to prepare and delicious! I added some sauteed veggie chicken into the mix right before baking and few extra spices (thyme, smoked paprika, sage). Definitely adding this into our mix of go-to meals! Thanks for the awesome recipe!

  74. Kyle R Howard says

    I made this and its awesome! so tasty!
    the only difference is that I added young jackfruit in place of adding chicken.
    Maybe you could suggest that in the recipe footnotes instead of suggesting adding animal flesh?

  75. Ariel @ Seasoned with Sunshine says

    This is so easy and yummy! I usually double it to make enough for a big baking dish. I also like to add cubed potatoes for an extra veggie (just make sure they are tender before baking, or bake the veggies/gravy till tender in the oven before adding biscuits to top). Sometimes we add veggie chicken for a plant-based protein and “chicken” pot pie. Yum!
    I’ve been making this for years, and it’s always perfect. :) You’re amazing, Dana!

  76. Alexis says

    I made this tonight in my cast iron pan as I didn’t have any smaller containers to cook in. I added a bit more garlic and thyme because it’s my all-time favorite. Topped them with the immaculate baking flaky biscuits for a quick meal before a date night. Turned out great! Boyfriend loved it and it took me almost no time at all to throw together! Will be adding this one to our collection of favorites for a fall dinner treat!

  77. Brittany Fechtman says

    Hi Dana, THESE ARE AMAZING. I used fresh potatoes and carrots for the veggies and added frozen peas in right before putting them into the pan. I also opted to go for just a full pie pan with biscuits on top and it turned out amazing! My ramekins are currently being used for cat water bowls so I didn’t have time to deal with all of that and needed to whip up a quick meal. Thank you again for a favorite vegan recipe! <3

  78. Tilly says

    this is literally the tastiest recipe ever. i’ve made it countless times now. it’s so perfect and tasty and delicious

  79. Priya says

    This is delicious!
    I dont have individual ramekins, so instead, i made the veggie mixture in a cast iron pan and put 5 incooked biscuits in a ring on top of it. Turned out great!
    Personally i would prefer a ratio with more veggie than biscuit, so when i make this again im either going to increase the veggies or use smaller biscuits!

  80. Beth says

    So incredibly delicious! The first time I made it, i followed the exact recipe. The second, I added some potatoes and that took it over the top! The rest of my family (non-vegan) say this is one of their favorite meals. It is hearty and warming and just the best comfort food.

  81. Lori says

    This recipe is delicious. I made almost as directed but added vegan butter before the flour since my pan was too dry to cook the flour down after sautéing the onion. This is definitely a 5 star recipe but I thought it needed something else in the filling to make it a little more hearty so I added a cup of frozen diced potatoes with the frozen veggies.

  82. Jani says

    My daughter had to change her diet for breastfeeding her baby who can’t have dairy or soy. This recipe was perfect! I made this tonight. I didn’t have almond milk, so I used oat milk. I added garlic powder and Cajun seasoning (not a lot just a little extra flavor).
    I didn’t make the vegan biscuits, I’ll try them tomorrow for breakfast. I used the premade pie crust and made 6” pies. Well, let me tell you our men loved them and so did we! They had no clue they were healthier for them! Delicious!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jani. We are so glad everyone enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

    • Sarah says

      This sounds great. I am going to use crescent roll dough as it’s what I have will it be ok? And when you freeze you freeze with the dough on correct ?

  83. Lisa says

    So, I finally bought ramekins just so I could make this recipe. It was delicious! I used fresh corn, green beans and carrots, which definitely increased the prep time. But it was worth it. The only changes I made were adding a couple dashes of thyme to the sauce and doubling the garlic.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Lisa. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  84. Christa says

    Made this more than once now and found that the oven temp is just too high. I ended up with black topped, gooey middle top crusts. Maybe if they were half as thick it would work. I’ve since just used store bought pie crust. Works just fine. Maybe doesn’t taste as flaky and buttery, but also doesn’t taste burned yet raw.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, strange! I haven’t had other people with this issue. However, depending on your oven (maybe it’s hotter than most?), perhaps starting at a lower temp and baking longer would be ideal! Thanks for sharing – it’s always helpful feedback.

  85. Darci says

    Omg this recipe is perfection. To give it a super chicken flavor, I added the “Not chicken” bouillon cube in 2 cups of water instead of the veggie stock and with the bay leaves I’m pretty sure any non-vegan would swear there is chicken in this recipe. It was so easy and perfect!!!

  86. Krystal says

    The whole family loved this so much I’m making it again. Doubled recipe and added 15 oz cubed tofu to the veggies. Made in 13 x 15 dish.

  87. Jan says

    I have an allergy to almonds…for this recipe would you suggest soy milk over coconut milk in the stew?


    • Support @ Minimalist Baker says

      Hi Jan, we haven’t tried it, but think rice milk would be the best substitute in terms of flavor. Soy milk or coconut milk might also work. Let us know if you give it a try!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Robin. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  88. Diane Brenna says

    Hi! I used parsley, sage, rosemary and thyme for seasoning. No garlic. It was awesome! Thanks.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely – thanks for sharing, Diane! So glad you enjoyed it. Would you mind leaving a rating with your review next time? It’s super helpful for us and other readers! xo

  89. Meg says

    1. I have nothing against just adding veggies, but would the recipe still work if I added vegan meat?

    2. I don’t have any dishes like the ones you used that could go in the oven. If I made one big pot pie in a roughly 6X9.5 pan would the recipe still work?

  90. Arielle says

    This was so easy to make and sooooooo good! I am adding this to my meal rotation because everyone loves it. It is surprisingly filling too.
    I added around 3 cloves of garlic instead of 1, a tbsp of nooch, and some thyme. I also always use Better Than Bouillon No Chicken Base to make a broth whenever a recipe calls for veggie broth. This normally cuts down on the sodium too, depending on what veggie broth you buy.
    Anyway, this recipe is fabulous! Thank you so much!

  91. Suzie Crothers says

    Super tasty & easy to make!!

    I thought the sauce was a little bland so I added 1 Tbsp of nutritional yeast, and used 3 cloves of garlic instead of 1. It turned out delicious! I also used pie crust on top and rubbed some margarine on top. Would definitely make this again!!

  92. Cary Boebel says

    Question. The biscuit recipe says to bake them at 450° but your recipe says to cook the dish at 425°. If we are putting the biscuits in uncooked which should it be.

  93. Jenna says

    This was amazing!! It was so easy to make. I even got my non vegan dad to eat it. Will definitely be making this again!

  94. Amanda says

    Oh my! This puts the “comfort” in comfort food! This was one of the tastiest dishes I’ve made in a while!
    My almond milk had vanilla so I used soy milk for stew and oat milk for biscuits. I put them in earthenware bowls for French onion soup, and they came out beautifully though I might double the stew amount next time. I could have eaten all five bowls!

  95. Olivia Berndtson says

    What could I use as a side for this? I want to make it for dinner but do not think it is enough on its own… Any ideas?

  96. Emma says

    These were really satisfying and tasty! I would suggest using a white wine to deglaze the pan after you’re done cooking, and add a protein to make it more filling.

  97. Amy says

    I made a triple batch of this for two groups of dinner guests. I like that this is an accessible recipe and using frozen veg in casseroles is my new favorite thing. However, the flavor was not to my taste. My taste buds are used to lots of spices and this was a little flat for me. So I’m going to be “that guy” and say that I added spices, more garlic/onion, nooch, and threw in a few potatoes and fake chikn because my friends are big eaters. The biscuits turned out gloriously! I’ve made them before, but this time they were SO fluffy and layer-y… I was getting some serious Great British Baking vibes. Anyway, this recipe has inspired me to play around with a pot pie version of my own, topped with your biscuits of course! Thanks for feeding nine hungry Michiganders over a cold winter weekend. :-)

  98. Shelby says

    I absolutely love everything about this recipe, the sauce is especially amazing! I’ve made it three times now but always seem to have a problem with the biscuits. They get brown on top but the bottoms stay gooey. This last time I tried halving the biscuits so they’d be thinner & it worked better, but still the bottoms were gooey and almost uncooked. I use “immaculate” brand read-bake biscuits.

    Do you have any advice for me? I would love to figure it out as otherwise this is one of my favorite recipes :)

    • Support @ Minimalist Baker says

      Hi Shelby,

      One option is par-baking the biscuits separately and then half way through the cooking process, adding the biscuits to the pot pie for better results. Hope that helps!

    • Support @ Minimalist Baker says

      Ours were ~2.5 inches wide, but you can use any oven-safe dish, ramekin or mug you have on hand. That’s the beauty of this recipe – it’s so flexible. Hope that helps!

  99. Ashley Sage says

    This is amazing! We’re not a vegan family but our son can’t eat dairy so this is the perfect alternative for him. My husband couldn’t even tell that it was vegan. He’s asked that I add this to our rotation. High compliment.

      • Ashley says

        I made this again but this time made a double batch ahead of time and froze it – one for my family and one for my cousin who just had a baby. The recipe states to cook the frozen pot pie for 20-30 minutes but we both had to cook ours for near 90 and middle biscuits were still raw on the bottom. Is it supposed to be thawed first? I figured that would mess up the consistency of the biscuit.

        • jen says

          I came to the comments to see if this question has been asked. Looking for cooking time from frozen or do we thaw the pot pie first

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            You can cook from frozen! Same temperature, just for longer cook time. Cook until hot and golden brown!

  100. Jess says

    Hi Dana – When I need a recipe I go directly to your site or your cook book. Thank you! I love your recipes, style, and ease of instruction.

    QUESTION: I need help with the 1-Hour Pot Pie. I want to try this recipe, but I want to add protein to it. I’m thinking tofu! Do you recommend this? How would I cook and incorporate the tofu into the recipe? Can you freeze them with tofu after cooked?

  101. Molly says

    Absolutely delicious!! I made in a baking dish with the biscuits on top. Such a delicious way to get the meat eater in my house to slowly come to veganism! Thank you for your amazing recipes!

  102. J says

    Oh yum! I have everything except the almond milk, shoping trip tomorrow. This’ll ne a great wsy to get my son to eat more veggies. ^=^ He adores pot pies.

  103. Diane says

    First time I made this in tiny ramekins and it was perfect. Second time I made this in a casserole dish and did it ahead of time, freezing as recommended and just popping it in the oven – I would not recommend that. The biscuits did not cook all the way through, it was all doughy and gooey. I continued to leave it in longer and it just ended up overcooking. Pretty bummed that was recommended. Next time if I’m doing it ahead of time I probably wouldn’t freeze with the biscuits on top.

  104. Erin says

    We used phyllo dough for the top and baked in 8×8” pan. Added some more veggies and sage and thyme. Yummy Christmas meal.

  105. Shobana says

    I made this yesterday and we loved it. My hubby asked me when I will be making this again. I jus added a little curry powder to it ( maybe becoz I am Indian, I can’t help it). Thank u so much for this awesome recipe.

  106. Candice says

    I made the pot pie tonight with the Jalapeño Cheddar Biscuits on top! The flavor of the pot pie was delicious! Will definitely be making it again this winter.

  107. Kyley Eagleson says

    Do you think I could add some kind of bean or lentil to get more protein? These look great but I’m worried I’d still be a bit hungry.

  108. Tim Cutrier says

    Loved this pot pie!!! We added some thyme and poultry seasoning to the mix as well. Before adding the biscuit I also sprinkled about a tbsp. of nooch on there too. The meal was great!!

  109. Jill says

    This recipe is a HUGE hit in our house! I add beans (usually white beans but last night we did garbanzo beans), chopped greens, turmeric, nutritional yeast and coconut aminos for a nutritional boost. Thank you for this recipe, it’s a regular part of our meal rotation.

  110. Suzie McMillan says

    This is actually a question. Have you tried using coconut milk in place of soy or almond in your baking? I use coconut milk regularly for several other dishes. I am fairly new to vegan baking and I try not to buy unnecessary items that I know I will use once and then end up throwing away. However, I have been a baker for a while and I know that certain items do not substitute well so I am hoping to get some opinions. Thank you! Suzie

  111. Karen says

    These are delicious, satisfying, and come together quickly. I’ve been bringing these to Thanksgiving dinner as a vegan main dish option. Over the years, they have gone from being the odd-ball on the table, to the most requested dish! I also bring the white bean pumpkin hummus from this site, with raw, root vegetables. Kale salad, maple roasted sweet potatoes, and a vegan apple-cranberry crisp! The best meal all centered around these pot pies! Thank you!

  112. Becky says

    I made this for the first time (both pot pie and vegan biscuits) last night and let me tell you it was a great! So good my very picky 3 year old twins ate it and finished their servings! Thank you!

  113. Susan says

    Delicious! Even my husband, who is not vegan, liked this. I didn’t have onion or garlic on hand, so I used freeze dried onion. I added pinches of oregano, Basil, and parsley. Otherwise made it as written. Really good and filling. I will double the filling next time, as I made it in a casserole dish. Plus, extra filling means more leftovers!

  114. Jeanette Miller says

    This recipe is delicious!! I used Gardein chicken (cooked separately and cubed). For the topping I used crushed Ritz Garden Vegetable crackers mixed with a small bit of melted vegan butter. Luckily I got a small servicing while my husband devoured the rest!

  115. Danny says

    I actually made this and it was FANTASTIC! I will actually add this to the Thanksgiving menu this year. The only change I will make is doubling the filling. I found myself wanting more of that and feeling that the veggie to biscuit ratio leaned towards the biscuits.

  116. erin says

    if I am using store bought biscuits (in a tube) that need to be cooked, do I put them on top of the veggies before I cook them? or do I cook the biscuits first and then add to the top and cook with the veggie pie?


  117. Frances Castillo says

    YUMMY YUMMY!!! Absolutely loved and devoured this meal!!! This is a keeper! I’ll be doing a double batch next time!

  118. Sharon says

    I made this today. I think my ramekins were slightly bigger and got 4 instead of 5. 4 ramekins and 6 biscuits). They were delicious and picture perfect. I will make these again. I was thinking next time that a little added cooked potato would be a good addition next time. I was also thinking you could make hot berry shortcakes with the biscuits. I wish I could post a picture they are so beautiful.

  119. Kristi Rutter says

    I made this for dinner last night, I’ve been craving pot pie for a long time now – it was the first time I’ve had it since going vegan almost 2 years back. It was absolutely amazing!!! I always love your recipes here on Minimalist Baker. I also had it this morning for breakfast because I could not get enough & I added maple syrup on top – OMG it was so delicious :)
    Thanks so much for sharing this recipe to us all!

  120. Ali says

    I am making this recipe for the second time in less than a week as it was a big hit the first time. This time I’m adding tiny cubed carrots and sweet potatoes to the veggie mixture. I love this recipe!!!!! And the vegan biscuit topping is perfect for it!

  121. Abigail says

    This is my go-to recipe when the rest of the fam has chicken pot pie. If you don’t want to bake individual cups, it will fit well in an 8×8-inch or 7×11-inch pan. Sometimes I add 1 14-oz package tofu, chopped into reasonably sized pieces and sauteed a little. I like to use whole grain corn flour for the all-purpose flour and substitute the biscuits with my favorite whole wheat biscuit recipe. Using whole wheat biscuits, I have to increase the liquid content a little because whole wheat products absorb more water than all purpose.

    Thanks for sharing, Dana!

  122. Courtney says

    I’ve been a vegetarian since I was a toddler, and loved pot pies but hated having to pick all the chicken out. Now that I am an adult and fully-vegan, I remembered how much I loved pot pie and went searching for a vegan recipe, where I found this. And WOW. They are soooo good! I use actual pie crust and pile the filling into it, then top it with strips instead of poking holes for vents. The only adjustments I make are 1) soy milk instead of almond milk and 2) peas instead of green beans. This recipe is so delicious and will win any pot pie lover over. My boyfriend and all of my non-vegan family and friends love this too. Thank you for the recipe!!

  123. Dutchess says

    I’m not understanding. I want to try and make this. I’m vegan but why doesn’t it show how to make the biscuits or am I missing something?

  124. Stephanie says

    Hey Dana,
    Looking forward to making this. Wondering when I should add the veggies if I’m deciding to use fresh? Should I precook these??

    • Support @ Minimalist Baker says

      Up to you but no, it’s not necessary! I would still add the veggies at the same point in the recipe.

    • Support @ Minimalist Baker says

      Yes! If making ahead of time, simply spoon the cooked veggie mixture into your ramekins or dish, and top with uncooked biscuits! When ready to prepare, preheat oven to 425 degrees (218 C) and cook until the biscuits are golden brown and the mixture is bubbly – roughly 20-30 minutes.

  125. Areta James says

    I made this tonight and added chicken. It was delicious. I love your recipes as they are so flexible and still come out amazing. I put it in the oven as I was taking out the carrot muffins( one of our household staples).

    I used fresh veggies that I steamed and one browned chicken breast. It was a one pan meal as I cooked and baked it all in a cast iron skillet. It worked fine with none gluten free biscuits, broth and meat. Great flavor and the kids even ate a little of the veggies and not just the biscuit, which is a win in my book.

  126. Kristen K says


    I have been craving pot pie, i have a great one I make from a cookbook but the prep and amount of time it takes can be daunting. I have also been trying to eat healthier and at home but as a vegetarian I feel lost as to what to make, so this was perfect!

    I followed the directions very carefully and this yurned out very good! The only mistakes I made were on my behalf. I used fresh carrots then frozen corn and peas. The carrots were a little hard still so next time I will blanche them first. I also added potatoes that I had boiled and cubed tofu. Because of my additions I could have had a better gravy ratio so next time I will double making that and i think I’ll be just perfect! I used store bought biscuts. I live by nyself too so I have leftovers for the week. Hoping it reheats good!

    Thank you for this quick, tasty and easy recipe! I will definitely be writing this one down to save!

  127. Anne Burnett says

    Forgot to mention that I used low sodium (130) vegetable broth to cut the high 1244 sodium in this recipe. Used spices like turmeric and de Provence with lavender to make up for less salt and add flavor.

  128. Anne Burnett says

    I made this recipe with GF flour and WOW!!!
    Hands down—Best biscuits I’ve ever made with or without a mix. Used a few aluminum pie pans with some covers so I could share with friends—they said DELICIOUS and best biscuits, pot pie idea ever. THANK YOU SO MUCH! Now trying your cookbooks!
    Anne, Yachats, OR (Oregon Coast)

  129. Zimgal says

    Fabulous comfort food. I added 1/4 tsp of garlic powder and onion powder. So versatile, my kids want to eat this every other day.

  130. RAMONA says

    I am new to your website and loving the recipes. With the Vegan Pot Pies can I subsitute a healty flour for the all purpose flour? And what would you recommend? Many thanks!

    • Anne Burnett says

      I used Bob’s Red Mill One-to-ONE GF flour—best I’ve Ever made. I always sub GF flour due to allergies in all recipes—no worries!

  131. Ivonne says

    I had been craving pot pie and was searching for an easy recipe, when I stumbled upon this page.
    I made this today and it came out absolutely perfect. The taste is amazing and it was so easy to make.
    I doubled the batch and made it up into individual portions to freeze.
    Thanks so much for sharing and I will definitely make this again.

  132. Brianne says

    I made this but substituted coconut milk instead of almond milk. It was delicious and was so quick and easy to make. Even my omnivore spouse loved them.

  133. Tina says

    I made this and it was delicious! I did it twice and preferred the time I used gluten free flour. Used different veggies than listed above per personal preference.

  134. Kerry Ford says

    This looks delicious – can’t wait to make it. It needs potatoes though! Thinking back to my grandmother’s delicious chicken pot pie from my childhood, the best part was the potatoes.

  135. Gloria Buck says

    Made this ahead and froze for Boxing Day for our vegan daughter. Added dried sage, parsley, rosemary and thyme. Used coconut oil pastry. Just like a chicken pot pie without the chicken. She loved it. Even the non-vegans liked it.

  136. Liz James says

    It finally snowed today! And when it snows I love comfort food. We made this tonight & it was another hit! Thank you so much for the recipe. I have your website bookmarked.

  137. Dayna says

    Do you have any recommendations how I could make this in a crock pot? Would I make the filling and transfer it to keep it warm or is there any way to cook it in the crock pot?
    Thanks, love this recipe.

  138. Nancy says

    I mad this for the second time this evening. I used onion, carrot, celery, and frozen peas. I added 1 tsp of poultry seasoning and 1/2 tsp of ground sage. It took it to a whole new level. Thank you for a wonderful comfort food recipe.

  139. Acacia says

    This is a fantastic, yet simple recipe! My family absolutely loved it. I made it a few weeks and tonight is round two!!

  140. Jessica says

    Not sure why, but the pre-made biscuits we bought (Trader Joe’s) were still raw after cooking and trying some variations to help. It doesn’t look like anyone else encountered this, but I also would recommend adding more filling.

  141. Diane says

    This recipe was excellent! Made it for Thanksgiving this year and it was delicious. I was so pleased with it and it will be a go to comfort food meal from now on.
    Thank you!!

  142. Nicki says

    We are having our Thanksgiving dinner tomorrow and this is the second year they’ve been our entree. I follow the recipe exactly as written. They really look fancy served in ramekins. I whipped them up tonight and stuck them in the freezer so tomorrow I can focus on the sweet potato mash and pumpkin spiced apple pie :)

  143. Shana says

    I made this for Thanksgiving yesterday and OMG it came out so well!!! One serving is filling enough, but I couldn’t stop myself from going back for seconds. I didn’t have the ramekins or a 8 x 8 dish handy, so I had to use a slightly larger glass dish (probably should’ve doubled the recipe since it had some extra space for it). It was amazing and I’m definitely going to be making this during the week. Extremely simple and easy, and the biscuits add such a great touch!!

  144. Emily says

    So I made these a year ago with frozen puff pastry but it didn’t cook all the way. Now I’m trying with the vegan biscuits but I just realized I wasn’t supposed to cook the biscuits before hand. Can I still make this if I have pre cooked biscuits?

    • Support @ Minimalist Baker says

      Hi Emily! You could alter the recipe and cook the filling and add a biscuit after? It wouldn’t be the same but may work this time for you. Hope this helps!

  145. Jessica Marino says

    I just made these, and they are AMAZING. So hearty and satisfying! Any advice on reheating them once cooked? I might have baked a few extra in my enthusiasm… :)

  146. Taylor says

    I made this last night and it is phenomenal!! Froze the biscuits and filling separately… both freeze well but there was nothing like eating a biscuit fresh! The only thing I substituted was whole wheat flour for the white for a little bit healthier dinner, and it turned out great! I’d love to see more entree recipes that can be frozen, it’s so easy for meal prep! Thank you for all the great recipes, you’re truly a good artist and this is hands down my favorite website for vegan food ❤️

  147. Amy says

    If I’m making the biscuits, do I cook them before I bake them with the soup mixture or do I bake them WITH the soup mixture?

  148. Ursula Johnson says

    Great foundation recipe! I topped it with the vegan biscuit recipe – perfect pairing – and baked it in an 8 x 8 pan. I subbed soy milk and added big pinches of dried thyme, oregano, and tarragon and subtracted one bay leaf; the bay leaf didn’t seem like enough. This was a rare occasion that I didn’t read the reviews first, but I agree that the quantities should be increased for more filling. All the measurements and timing were spot on — I had forgotten how easy it is to make biscuits.

  149. Hilarie says

    Hi- My husband really likes crust on the whole outside of the pot pie not just on top. Any recommendations as to how to do that?

    • Support @ Minimalist Baker says

      Hi! I would double the biscuit recipe, divide it in two, using half of it to line your ramekins and half of it for the top! Hope this helps!

  150. Sarah says

    Such an amazing dish! I’ve been a vegetarian for nearly 15 years and I still miss pot pies. We used potatoes, carrots, and green beans and it came out lovely. The sauce came out delicious with the bay leaf (talk about game changer!) . Now, dem biscuits. Those some of the best biscuits I’ve ever had (and to be honest, it was the first time I ever made biscuits). My boyfriend now wants just the biscuits which I’m quite okay with making repeatedly. Now with that said, I’m throwing out the observation that if you are a high altitude gal like me…give the biscuits about 10 extra minutes. We discovered an extra 10-13 minutes for that perfect crispy biscuit top. This one was a major winner and I can’t wait to try out other combinations for this perfect Sunday dish!

  151. Alex says

    Hi Dana! Just found your website and have been making tons of the recipes. Everything has turned out wonderfully. Made these for dinner and they were awesome! So quick and easy. Will definitely be making them again.

  152. Cari-Lenn Miles says

    Superb. Made these for hubby and I. We both love them. Needed to add more broth do to not be too thick. My husband gave me the thumbs up. Thank you for aiding in this enjoyable moment.

  153. palak says

    Do you have to bake them in individual dishes, or can you bake in a cupcake or muffin baking pan? If so, how do you scoop it out? Last question, you mention you can use a puff pastry sheet. How do you do that? Let me know. Thanks!

    • Support @ Minimalist Baker says

      Hi! I would recommend carefully removing each pot pie from the muffin tin with a fork, after cooling. When using a puff pastry, roll it out and use a round object to cut out the shape to place on top of the filling.

  154. Margaret Radl says

    If I wanted to bake this as a casserole instead of individual portions would I do all the same steps but just put into a 8X8 or 9X13 dish? How long would you bake for?

  155. Kahlia says

    This is the best recipe ever! I make it all the time and it’s a winner with my non vegan friends!
    It is so delicious ❤️❤️

  156. Skyler says

    I don’t have small ramekins, if I used a big baking dish would I need to increase in cooking time?

    • Support @ Minimalist Baker says

      Hi Skyler! If you use an 8×8 baking dish, you can follow the baking instructions as written!

  157. Manda Tav says

    Recently made this but added “best damn vegan mashed potatoes” to the bottom of a huge baking dish… then poured this over it and baked with the biscuits on top… We have been “vegan” for about 1 month and a couple days and have had this 4 times and its on its way to the oven now… it is a staple for when we try new things and they fail HAHA

  158. Lennon says

    I made this for dinner last night. I doubled the recipe for a 9×13 casserole dish and topped with the coconut oil biscuits from Oh Lady Cakes. I ended up needing a lot more flour to thicken it, but that might’ve just been because I was using GF flour. 11/10 rating from my family!

  159. Jess B says

    Omg I’ve been vegan for over a year and this is the first thing I’ve tasted and actually said “wow this is incredible!” Thank you for this recipe!!!

    • Athena says

      No. If you add the flour first, you will have clumping. If you tend to have this problem anyway, you can make a slurry by taking the flour and mixing it with about 1/4 C of broth until smooth. Then you can add the rest of the broth while simmering. This is also a good trick if you need more flour to thicken the sauce.

  160. Jennifer says

    I just made this today and absolutely loved it! I’m a big chicken pot pie fan but my sister is a Vegetarian, so this was an amazing find! I posted a picture of facebook and so many people wanted the recipe that I attached a link to your page, hope that’s ok. Thanks for an amazing recipe!

  161. cora says

    I found the base of the pot pie (not the biscuits) to be kind of lackluster, even after I added a splash of soy sauce, fresh parsley, and italian seasoning, and had sauteed leeks with the onions. This recipe would otherwise receive 3 stars, but it bumps up to 4 because it truly is easy and there aren’t many vegan versions of pot pie available on the internet. It’s a great base but I think either more fresh or dried herbs need to be added, otherwise it’s a little bland for my taste.

    • Athena says

      I added some sage, paprika, parsley, extra salt, and extra pepper when I made this. It went from a fairly bland sauce to absolute deliciousness in a bite. I also would recommend adding potatoes to give it that extra texture.

  162. haley h says

    I made this today and it was so delicious!!! Instead of using white flour I used whole wheat flour(for the biscuits and the to thicken to pot pie filling)… turned out amazing!

    Easy, delicious and most importantly HEALTHY!

    • Support @ Minimalist Baker says

      Hi! 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 20-30 minutes.

  163. Anne says

    Made this tonight and loved it! I used a crust recipe from Nourishing Flourishing, a blog that is no longer around. It’s vegan, super easy and tastes buttery: mix 1/2 cup garbanzo bean flour, 1/2 cup almond flour (or almond meal), 1/2 teaspoon salt, 1/4 cup water and 2 TB olive oil. With wet hands, just smoosh sections of crust between your hands and then patchwork it over the pot pie. It baked up golden brown and beautiful!

    My vegetarian husband told me this week he misses pot pies from his meat-eating days. I was happy to find this very simple and tasty recipe. This will go into our regular rotation for sure!

  164. Hailey says

    Very yummy recipe. I used fresh carrots and celery and topped up the remainder with frozen corn. I also added the biscuits as suggested, forgot the butter by mistake and it was still delicious. I found the stew a bit too thick and would add ~1/4 cup more broth or add vegetables sooner. Divided between French onion soup bowls and cooked for 14 minutes as suggested. Was loved by hubby and would definitely make again.

  165. Natalia says

    How would you recommend incorporating cubed potatoes? I’d like to add some russets I have on hand. Would you recommend cooking a bit first and then adding or do you think raw would work?

  166. Jen says

    Yum! I made this recipe this morning to take the chill out of my cold kitchen. I added a potato I had on hand–peeled, cubed and boiled it first–then added in with the other veggies. Worked out just fine and I’m enjoying my mini biscuit pot pie now! So good, thank you for the great vegan recipes!

  167. Lynn says

    I made this last night, and it was soooo good! The biscuits really surprised me, in a good way. I accidentally bought sweetened vanilla almond milk, but it worked wonderfully! Thanks so much for an awesome recipe!

  168. Dana H. says

    We recently learned that our daughter has Celiac Disease, so I’ve been searching for recipes that are gluten-free but still tasty so my family will not feel like they are sacrificing. I just made this one with the Best Damn Biscuit recipe and it is VERY tasty! Everyone in my family had seconds! Thank you Dana!!

  169. Dominica says

    Do you know if it’s possible to make these in a silicone muffin pan? I assume it would work fine but wondering if anyone has tried it and if they needed to adjust oven settings.

  170. Shannon says

    I made this! I made the biscuits, but they were so good, I’m saving them for breakfast tomorrow. If I could figure out how to post a pic, I would, lol. I love all the food on this blog. We went plant based a year and a half ago, and these recipes make it easy to stick with it.

  171. Hannah says

    Hi Dana! I think I am planning on making this and the thickener I have on hand is cornstarch. Can I use it the same way as the flour in this recipe? My biggest concern is when you add the flour, or in my case cornstarch, to the onion/garlic/oil mixture. I thought cornstarch HAD to be made into a slurry before hand. Please let me know. I also have chickpea flour and could make use that instead.


  172. Jennifer says

    Seriously does everything you make have to have such great ratings?!! I can’t decide what to try first and I am trying to save all of these recipes! =) Thank you!!

  173. Jan Cretcher says

    Oh shoot! I forgot to add that I added some simple baked tofu cubes. Take extra firm tofu, cut into cubes, coat lightly with garlic olive oil, salt and pepper. Bake at 375 for 20 min. It was perfect in this recipe.

  174. Jan Cretcher says

    I made this for Thanksgiving. Doubled the recipe for this and for Best Damn Vegan Biscuits. Poured it all in a 9×13 casserole dish. Next time I will triple the filling recipe and make the biscuit topping thinner. Even with the ratio off on my part, this was a big hit with everyone. So delicious! Making it again for Christmas, and many more times to come. Thank you so much for the recipe! Oh and the vegan biscuits are amazing too!!

  175. angypangy says

    Very delicious. I added a bit of nooch to the gravy, some dried chives to the biscuits. I baked it in an 8×8 glass casserole dish and it fit into that perfectly. While I might not double the recipe, I may have added more like 3 or 3.5 c of veggies, and a full onion, so there was plenty of filling. Lots of fresh ground pepper and sea salt on top. My non vegan teen son loved it instantly.

  176. Greg says

    Awesome recipe. I added baby golden potatoes, some nutritional yeast, some poultry seasoning, and a touch of smoked paprika. Next time I’ll add some tempeh too. This will become a weekly staple at our house. Thanks for posting this!