1-Hour Vegan Pot Pies

I’ve been making this for 3 holidays now. The goop smells so good when making that my wife steals spoonfuls when I’m busy with the Ramekins.

I use pie crust on the bottom and prebake the night before. Gives a great bottom crust which just adds to the yummy goodness.

I use flaky pastry for the tops. They come frozen circles and I drop them on top. Add the butter swipe and the flaky layers make it divine.

I have pictures but don’t see a way to add them here. If using the pie crust just turn the Ramekin over to cut a perfect circle in dough. Put the circle in the bottom and use the leftovers to line the sides. I just use my fingers to press the pie crust onto the sides. I have used rice and beans to weigh it down with parchment paper protecting the crust. I have bake weight balls now but the beans were really good.

Made this last night and it came out great! I used one baking dish, as I don’t have ramekins. And I subbed soy milk for almond, without a problem. Also, I added the white beans that were used in your other vegan pot pie recipe. Gotta say I was so proud of myself when the biscuits turned out so nicely. My husband is a southerner and loves biscuits and he approved!

Good reviews from family and great for fall! I made it all in one pan. Not to be one of those people that changed everything, but I doubled the filling (2 cups frozen veg and 2 cups celery/mushrooms) and added some extra black pepper. I brushed the tops of the biscuits with the leftover buttermilk mixture from the biscuit recipe instead of melted butter.

I did make a lot of changes, but the base recipe for the stew-like part is a good one to customize. I used finely chopped fresh veggies (potato, green bean, carrot) and chopped mock duck, and used frozen peas. The spices I added were rosemary, thyme, black pepper, and umami mushroom powder from Target. I used frozen puff pastry for the crust.

It has the potential; however, it is really, dare I say, extremely, bland as written even with salt & pepper to taste as instructed. Unfortunately, the dish couldn’t be saved and was discarded. Would likely try again but perhaps pull in seasoning recommendations from other pot pie recipes.

Pretty good, but the pot pies are very small when baked in ramekins. I baked mine in an 8×8 pan, and think the recipe doesn’t make enough filling to fill the pan to an adequate depth. I think it would be fine in a loaf pan, topped with 3 biscuits, making dinner for 2 and one portion left over for lunch. I used fresh veggies, a combo of corn, carrots and broccoli. I also added 1 T nutritional yeast to the sauce.

My vegan wife loved these for xmas. The rest of us were having traditional dinner and she always cooks but can’t eat half of what is there. I decided to make the pot pies as a gift and since becoming Vegan she really missed the flavor. She was worried that she couldn’t get the same flavor if it was all vegan. I got a bunch of Ramekins and decided I wanted a full crust. I added pie crust to the Ramekins then filled with beans for a blind bake. I made way to much filling and she was eating while I filled the Ramekins saying she couldn’t stop, too delicious. They came out perfect and had the flavor she had been sorely missing. I got huge husband points. The blind bake crust was awesome with no soggy bottom and gave that overall pie taste. Even our pickiest, I’ll never eat Vegan, family members ate one or even two. Thank you sooo much!

This recipe is definitely a keeper. Mine only made 4 ramekins, I was a little heavy handed. Otherwise I followed the recipe exactly with different biscuits.

Heaven in a pot! Second time making these and could hardly wait the five minutes after cooking to eat… and for breakfast at that lol. Made in an oblong slow cooker pot as I don’t have ramekins. Topped with Best Vegan Biscuits. Can’t say enough about how good this is. Will definitely be on regular rotation.

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!

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.

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?

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!

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!