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:

Warm
Flaky
Savory
Thick & creamy
Loaded with veggies
Topped with the perfect, flaky biscuit
Buttery
Soul-warming
& 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
Print
Bowls of homemade 1-Hour Vegan Pot Pies
4.91 from 210 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

Ingredients

  • 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)

Instructions

  • 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.

Video

Notes

*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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  1. Rachel says

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

  2. James S says

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

  3. Nicky says

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

  4. Aparna B. says

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

  5. Michelle Hercher says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! Several people have. Just pour the filling into an 8×8 dish and top with the biscuits! Bake per instructions.

  6. sarah says

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

  7. Nicky says

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

  8. Kathryn says

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

  9. Bear says

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

  10. Sovathana says

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

  11. Madison says

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

  12. Carrie says

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

  13. Robin says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Robin. So sorry you had a poor experience on our site. We never want that for any of our readers. Though we manage our advertisements as closely as possible, sometimes we don’t have control over which ones appear and always try to remove ones that aren’t tasteful. We will let our advertisement director know about this right away. As for the images, that’s definitely just our style so if you didn’t like that it’s just personal preference. Thanks for the feedback – we hope you’ll give us another try!

  14. Anika says

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

  15. Justine Moore says

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

  16. Nevaeh says

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

  17. Nicole says

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

  18. Kelly says

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

  19. Jase says

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

  20. Courtney @ The Fig Tree says

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

  21. Melissa says

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

  22. Becca says

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

  23. cassidy says

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

  24. Alanna says

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

  25. Elizabeth says

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

  26. Meredith @ Unexpectedly Magnificent says

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

  27. Belle says

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

    • Jase says

      I just did that. I added about 1 cup of pre boiled small cubed potatoes and sautéed with the onions and garlic. (I also added mushrooms at this step.)

    • Theresa says

      I just did it too and was afraid I might ruin it but I diced a sweet potato very small (like size of frozen veggies) and I let it cook a bit longer on the stove and in the oven. Not sure if it was even necessary but they did cook just fine. Not sure how white potato would do. Turned out delicious!!

  28. Mee says

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

  29. Courtney says

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

  30. Rebecca says

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

  31. Jessica says

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

  32. Kathryn says

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

  33. Kathryn says

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

  34. Mandi says

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

    Thank you for sharing this with us!

  35. jordan says

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

    can’t wait to try it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! Or you can just put the filling in an 8×8 and cut the pastry and add it to the top in one piece/square. Hope that helps!

  36. Michelle @ Healthy Recipe Ecstasy says

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

  37. Candace @ The Wheatless Kitchen says

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

  38. Sandy says

    Hello ^_^.

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

  39. Inge says

    These look delicious!

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

  40. Ruzanna says

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

    • Ruzanna says

      I had made a couple to freeze as well, but it didn’t quite work – the biscuit did not cook all the way and the filling did not bubble. Might possibly work better if the biscuit was placed onto the filling only when ready to cook.

      • Jen says

        Rather than freezing it, I made the filling and the dough the night before and refrigerated it all so I could cook just pop it into the oven on Thanksgiving day. I cut out the biscuits and put them on top the day of cooking (I made the casserole style) and cooked at 425 F for 20 minutes. The biscuits were golden colored and the filling was bubbly, but the biscuits weren’t cooked through. After putting it back in and checking it a few times, I’d suggest you start with 40 minutes and check for doneness. But again, this is refrigerated, not frozen. Once it was done it really was delicious!

  41. Genevieve Cote says

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

  42. Jenny says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Mine are! As for freezing directions, I included that in the last step of the instructions!

      • Lesley says

        I made this last night and we all loved it! With regards to freezing do you cook it from frozen or do you defrost it first? Many thanks.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Lesley! For freezing, 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!

  43. Katie says

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

  44. Kelli@browneyedbaking.com says

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

  45. Deanna Freeman says

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

  46. Savannah says

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

  47. Kris says

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

  48. Jennifer says

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

  49. Carissa says

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

  50. Lia says

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

  51. Meg says

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

  52. Annie says

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

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

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Annie, good question. The vegan butter I buy is made by Earth Balance, which is a brand I know and trust. I’m not sure about the integrity of ingredients used in other vegan butters. Depending on where you get Earth Balance, it’s between $3 – $6 for a medium-sized container and that’s totally worth it to me. As with real butter, I use it sparingly as should everyone. In this recipe, more is obviously required for the flakiness of the biscuits, but I would consider this a comfort meal in which we’d only indulge on occasion. Of course, you can also sub up to half of the butter in most recipes with coconut oil or another healthier fat, and in some cases (mostly in baking) a fruit puree. Hope that helps!

      • Annie says

        Thanks, Dana! That was a nice quick reply!!!!
        I’m glad to know that Earth Balance is the one to try. I will definitely check it out.
        Thanks so much!
        Annie

    • carol C says

      There is a fantastic vegan butter and vegan cheese and it is called Miyokos. The ingredients are the cleanest I have ever seen. The cheese is out of this world. Made with cashews, coconut oil agar, sea salt and cultures. The butter is pretty clean. The cheese is kind of pricey but since I dont use it all that often it is worth it. Look it up you can buy online I think.

  53. Jessica says

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

  54. Grace says

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

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      What about trying this recipe? I haven’t tried it myself but it looks wonderful and comes from a cookbook that seems to have an expertise in GF baking. To keep the filling gluten free, you could sub the flour for arrowroot starch or cornstarch, or another gluten free flour. Hope that helps!

    • Jenny says

      Any cup for cup gluten free flour mix should do. My favorites are Better Batter GF flour and Jules GF flour. They work like regular flour so just substitute wheat flour with GF flour (must be cup for cup mixture to work just as well).

    • Lisa schafer says

      This was awesome!! I added fresh mushrooms to the onions and sautéed about 10-12 minutes. Followed the recipe the rest of the way. Thanks

  55. Lori @ Foxes Love Lemons says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Dee, mine 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!

  56. J says

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

  57. Satellite Falling says

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

  58. Mary @ Fit and Fed says

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

  59. Amanda @ Once Upon a Recipe says

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

  60. Maggie says

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

  61. Tieghan says

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

  62. Katy says

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

  63. Lori says

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

  64. Kelzee says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh yay! So glad you liked these, Kelzee :D I’m feeling for you in Minnesota. It’s nearly single digits in KS/MO, so I can only imagine how bad you guys are getting it up there! Keep warm. Cheers!

  65. Kate says

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

  66. Clever Girl Reviews says

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

  67. Tasha says

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

  68. Lindsay says

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

  69. Susan Pantle says

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

  70. Annie says

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

  71. Ceara @ Ceara's Kitchen says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Exactly! I’m ready for spring but thought this the perfect “last winter hurrah” post before I switch gears for warmer weather. Hope you enjoy these, Ceara!

  72. Bonnie says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Bonnie, you could sub a neutral fruit puree, such as butternut squash, for up to half of the butter, but I don’t think you could get away with no oil.

    • Amy says

      Bonnie, we like the “Better-Milk Biscuits” from Rip Esselstyn’s My Beef With Meat book. His recipe uses ground up cashews instead of oil to keep it whole foods. They worked perfectly on top of this pot pie recipe! :)

  73. Abbie @ Needs Salt says

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

  74. Abby @ The Frosted Vegan says

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

  75. Kristyn says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Kristyn! Always love hearing from new readers. Let me know if you have any recipe requests in the future!

  76. Marfigs says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I wanted to “scarf the lot in one go,” too they were so tasty. Practice restraint or invite over friends! Cheers!

      • Marfigs says

        Good idea about inviting people over! Sharing is always good on many fronts, but especially with the idea that it helps one not to overeat just because of the tasty factor :p

  77. hippy mom says

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

  78. Dana @Abbott House Adventures says

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

      • Hannah says

        Are these safe to freeze, using your Coconut Oil pie crust recipe. As should the bottom and top pie crusts be cooked first?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Hannah! Spoon the cooked veggie mixture into your ramekins or dish, top with uncooked crust, and freeze. When ready to prepare, preheat oven to 425 degrees (218 C) and cook until the crust is golden brown and the mixture is bubbly – roughly 20-30 minutes.

          • Brittania says

            Do you put your frozen pot pies in the frozen ramekins right in to the preheated oven? Just wondering if you’ve ever had issues putting a frozen dish/ramekin into the heat! Thanks :)

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Brittania,

            Good question! We don’t recommend transferring the ramekins straight from the freezer into the oven as the quick change in temperature could cause them to break. However, if you take the ramekins out of the freezer and let them sit out while the oven is preheating, that should be enough time for them to more slowly change temperature. Hope that helps!

  79. Maryea {happy healthy mama} says

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

  80. Angela @ Happy Fit Mama says

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