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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    • Liz says

      Made the recipe tonight, it was delicious. I added a bag of the daring brand original vegan chicken pieces at the same time as the frozen veggies, and topped with puff pastry. I filled 4 12oz ramekins with the amount made. I also added garlic powder parsley thyme and rosemary, yum!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Desiree, other readers have mentioned adding chickpeas at the same time as the veggies with success. Let us know if you try it!

  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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!)

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

    Delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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