Delicious, flaky, veggie-packed vegan pot pies in less than 1 hour. That’s all you need to know.
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.
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.)
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.
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!
1-Hour Vegan Pot Pies
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
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Preheat oven to 425 degrees F (218 C).
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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.
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Add the flour and stir with a whisk, then slowly whisk in the broth.
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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.
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While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
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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.
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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.
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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.
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 Per Serving (1 of 5 mini pies)
- Calories: 307
- Fat: 12g
- Saturated fat: 4g
- Sodium: 1244mg
- Carbohydrates: 41g
- Fiber: 4.7g
- Sugar: 5.5g
- Protein: 8.3g
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!
Whoop! We’re so glad he enjoyed it! Thanks so much for the lovely review!
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.
Thanks for sharing, Brite!
Biscuits should be unbaked when putting the pot pie mixture into the oven, correct?
Yes
Are you able to use white beans (canned and rinsed) in this recipe? For protein?
We think that would be great! Let us know how it goes!
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.
This is our new favorite veggie pot pie. It’s quick, especially when you buy one pie crust ahead of time. Kids love it!
We’re so glad they love it, Laura! Thanks so much for sharing! xo
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!
We’re so glad you enjoy it, Haley! Thanks so much for sharing!
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?
Glad you enjoyed it, Kyle!
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!
Wonderful!! Thanks for sharing, Ariel!
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!
Great idea, Alexis! We’re so glad you both enjoyed it! Thanks so much for sharing! xo
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
Ah yay! Thanks for sharing, Brittany!
Hi! What size ramekins did you use for this recipe? I’m excited to try it out!
Hi Sara, we can’t remember where we got them. But they are slightly smaller than these ones. Hope that helps!
this is literally the tastiest recipe ever. i’ve made it countless times now. it’s so perfect and tasty and delicious
Whoop! So glad to hear it, Tilly! Thanks for sharing! xo
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!
Wonderful, thanks for sharing, Priya!
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.
We’re so glad to hear it, Beth! Thanks so much for sharing! xo
I forgot to remove the bay leaf will it be too overpowering?
Hi Carly, it should still be okay! Just try to eat around any whole bay leaves.
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.
Thanks so much for sharing, Lori! So glad you enjoyed it! xo
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!
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
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 ?
Yes, we would recommend freezing with the dough on (but both should work) – let us know how it goes!
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.
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
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.
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.
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!!!
Yay! Thanks for sharing, Darci!
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.
Thanks for sharing!
I have an allergy to almonds…for this recipe would you suggest soy milk over coconut milk in the stew?
Thanks!!!!
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!
Would oat milk work? That’s the one I have in my fridge so would be most convenient.
Hmm, we haven’t tried that but it should work. Make sure it’s plain / unsweetened. Let us know how it goes!
Made as directed. Turned out great. Thanks!
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
Made this exactly as recommended. Was really quick, simple, and yummy. Definately will make again
Whoop! Thanks for sharing, Patricia!
Hi! I used parsley, sage, rosemary and thyme for seasoning. No garlic. It was awesome! Thanks.
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
Would this be something I could make without ramikins. In day a Pyrex dish instead?
That should work! Just increase baking time as needed.
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?
1. should work!
2. should work as well!
Thank you!
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!
Thanks for sharing, Arielle!!
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!!
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.
425. Hope that helps!
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!
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!
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?
Hi Olivia, we think this recipe would go nicely with our Simple Green Salad. You can also view all of our side dishes here. Hope that helps!
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.
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. :-)
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 :)
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!
What size ramekins? Do you just put pot pie in ramekin then place entire biscuit on top? Thanks.
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!
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.
We’re glad your family enjoyed this recipe, Ashley!
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.
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
You can cook from frozen! Same temperature, just for longer cook time. Cook until hot and golden brown!
Delish!
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?
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!
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.
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.
We used phyllo dough for the top and baked in 8×8” pan. Added some more veggies and sage and thyme. Yummy Christmas meal.
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.
Yay! We’re glad to hear that, Shobana!
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.
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.
Yes I think that would work nicely! Let us know if you give it a try, Kyley!
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!!
Hi! Does the calorie count per serving include the biscuit on top?
Yes!
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.
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
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!
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!
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!
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!
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.
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?
thanks,
YUMMY YUMMY!!! Absolutely loved and devoured this meal!!! This is a keeper! I’ll be doing a double batch next time!
Yay!
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.
Yay! Thanks for sharing your experience, Sharon!
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!
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!
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!
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!!
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?
Hi! We link out to the biscuit recipe in the ingredients list. You can find the recipe here!
What size ramekins did you use?
3.5oz! We use these ones.
Love Love Love this recipe!
Super easy too
Is there a way to make a true pie (make with our crust lining the bottom too)?
Yes! Use this recipe as inspiration for the crust.
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??
Up to you but no, it’s not necessary! I would still add the veggies at the same point in the recipe.
These look delicious! Could they be made the day before, saving the baking step until the next day?
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.
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.
Hi!
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!
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.
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)
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.
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!
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!
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.
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.
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.
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.
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.
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.
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.
Made this last night and added some sauteed Gardein Chik’n Scallopini. Delicious!!!!!! Leftovers tonight!
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.
This is a fantastic, yet simple recipe! My family absolutely loved it. I made it a few weeks and tonight is round two!!
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.
love this and make it every winter. excellent with a can of chickpeas! chickpea pot pie!
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!!
One word, superduperdeliciousyummy!
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 :)
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!!
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?
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!
Hey! Just curious if I could throw everything into a bigger baking dish instead of individual pot pies?
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… :)
Hi Jessica! You can reheat either in the microwave or oven!
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 ❤️
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?
Hi Amy! Bake with the soup mixture!
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.
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?
Thanks!
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!
Hello. I’m very excited to make this! I was just wondering what size ramekins I should get?
I believe mine were 2.5 inches at the base. But really, any small to medium ramekin will do!
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!
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.
These were very good! I added a little poultry seasoning. I definitely will make these again.
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.
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!
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.
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?
is it just 307 cal for the whole pot? or is it for portion?
wonderful recipe! I made it..so goooood!
Hi! 307 calories per personal pot pie! The recipe will make 5 mini pot pies :)
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 ❤️❤️
I don’t have small ramekins, if I used a big baking dish would I need to increase in cooking time?
Hi Skyler! If you use an 8×8 baking dish, you can follow the baking instructions as written!
Is there really 1,244 mg of sodium in 1 pot pie? Just curious.
Thanks!
Perfect! and SOOOOOO easy!
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
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!
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!!!
Please review step three. Is it better to add the broth first and then the flower?
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.
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!
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.
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.
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!
Can these be made ahead and frozen or will the crust not get flaky when they bake?
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.
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!
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.
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?
I would suggest cooking them in boiling water and then adding to the mixture!
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!
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!
Made this tonight! Have larger mini pots so next time will double the recipe and add more veggies.
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!!
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.
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.
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.
Thanks!
You’re right, it may clump up. I’d add it as a slurry!
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!!
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.
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!!
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.
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!
Oh, I also used Pillsbury’s Reduced Fat crescent rolls for the topping. Perfect.
My sister and her S/O are vegans, him – lifelong, her – past five years, they are coming down from the mountains for the Midwinter Festival!! Hooray!! They live off grid but have an ice vault below their cabin. I would like to make a batch of these tasty looking, savory sounding pies (double-crusted) with my own garden’s vegetables and herbs and then freeze them to take back up the mountain and eat later. I have everything on the list but I wonder, will they (the finished pies) freeze well? For how long? They would know more about it but I want them to be a surprise, I hope someone can let me know.
Yes! A couple 2-3 weeks I think!
Hey! I see I’m a little late… but I’ve been following you for a bit now – you have great recipes! Was wondering if this recipe can be done inside a full pie crust instead of the minis or the biscuit on top? Thanks! :)
Yes!
made this for thanksgiving. so good.
I don’t have ramekins; could I use a pie crust with your filling? Planning on making for my thanksgiving dinner this year :)
That should work but I haven’t tested it that way. Sorry I can’t be of more help!
Does your nutrition information include one of your biscuits? Thank you! My husband made this tonight and it is SO DELICIOUS! The only bad thing about it is that it will be gone too soon!
Yes!
I’m sorry, I’m sure you’ve already answered this…
How should I translate if I want to just use my 9×12 baking pan? Time/temp the same?
Thank you!
Same temp, almost same time – maybe a little longer. Just watch it and take it out when browned and bubbly.
I was curious if the almond milk is necessary or could another form of milk be exchanged for it?
Rice milk would work!
SOOO GOOD!! I made this today and added a few imitation chikn cubes to the gravy! The bay leaves really make this recipe WONDERFUL!! Easy weekend meal! Thanks!! Go Vegan! Stay Vegan 4 life!!
YUM!! I used fresh celery, carrots, green bell peppers and mushrooms. I am not much of a cook, so attempting this was scary, but it turned out delicious!! I will definitely be making this again. Thank you :)
Ahhhh! I just made a double batch of your biscuits and then realized I should have reserved some dough so I could make these. Will I ruin it if I put a fully cooked biscuit on top after I’ve baked the pot pie filling? Argh
No! I think it’s fine Just pop the biscuits on in the last 5-ish minutes of baking.
I just made this recipe for dinner and they ended up so good, I’m so happy to have my first try at pot pies go so well- & be vegetarian! It’s much better without the meat! The only thing I did differently was use store-bought biscuits from Annie’s to save some time, which is why mine were vegetarian and not vegan due to the butter. Perfect recipe, thanks so much for sharing!
Thanks for sharing! xoxo
Where did you get those cute little bowls that you cooked the pot pies in??
YUM. Wow this was PERFECT. Extremely easy and relaxing to make (the only hard part was waiting for them to cool when they got out of the oven!!). I used fresh carrots, frozen peas, and canned green beans (lol it’s all I had on hand!) – the carrots were still a bit crunchy, but that’s was good because it adds variety from most pot pies! I also used a pre-made pie crust I had sitting in the fridge that needed to be used up. But anyways, the filling was flavored perfectly, savory and reminiscent of a chicken pot pie (sorry, I’ve only been vegan for a little under a year!). So, so, SO delicious and I will definitely make this again!!
Thank you for this delicious recipe. My family has struggled getting used to a more plant based diet, but this veggie pot pie made our Thanksgiving awesome and the kids ate it up! I doubled the recipe for the bigger stoneware bowls I had and the biscuits spread out beautifully.
Thanks for all your lovely recipes!
Spectacular! Thanks much! I must now go buy your cookbook!
I didn’t have bay leaves so I used a 1/4 tsp of oregano and a 1/4 tsp of thyme inside a tea-ball. Worked great.
Just made this – absolutely delicious!!! – like the other comments would double filling as it fed three but wouldn’t feed 5 – added some tarragon , served with potato,pumpkin & broccoli- will make again & again – thank you for the recipe
I made this recipe tonight and was so bummed I forgot to put my butter that was cut and being in chilled in the fridge in the dough.
To my surprise the biscuits still came out delish how is this possible ?!?
Thank you!!!
I’m going to make this tonight…question:
Do the biscuits still get cut into a circle if I am baking in an 8×8? or do I just lay them out as one sheet over the dish?
Can you post a photo?
Hi Tiffany, we haven’t tried these in an 8×8 pan but it looks like plenty of other readers have adapted the recipe and have had great results! You’re welcome to still cut the biscuits into a circle! I think the final results could look beautiful with the biscuits scattered on top like CarolAnn had mentioned in a prior comment!
I love this recipe! I added mushrooms and celery and a few vegan chicken cubes and it was delicious! Thank you xx
If I’m making the biscuits from scratch for this do I put them on top raw or already cooked? Thanks! Can’t wait to try!
Raw!
I don’t normally add comments to recipes but oh my gosh. This is the first recipe I’ve tried from the minimalist baker website and I am SO IMPRESSED. I modified a little bit, for vegetables I used: potatoes, celery, carrots, peas, mushrooms, and onions and then I topped it with a crescent roll sheet. SO GOOD. Cannot sing this pie’s praises enough. I’m about to eat the entire dish!!
Hi! I just made a batch of your vegan biscuits for breakfast, and placed the remaining 5 in the freezer. Is there a good way to adapt this recipe so that I could use these pre-made biscuits with the pot pies another day?
I made this for my very carnivorous boyfriend. He had no idea it was vegan and he LOVED IT!! Loved it so much he wants the recipe!
I know it may sound crazy. But I did this recipe and made the jalapeño cheddar biscuits instead of the regular biscuits. Couldn’t find nutritional yeast so used sharp cheddar (transitioning vegan) my boyfriend and I loved it. Everything else was straight from your recipe !
Ooh, good tip! Glad you liked it, Destiny!
Yummy recipe. One of my favorites. Thanks for sharing.
Simon
Hi all,
I’m from Australia and this idea of biscuits and gravy, or biscuits topping a pie is foreign to me.
Can you please explain if the texture of the biscuit is pastry like or actually like a cookie? Do they become soggy with the filling (in a good way)?
For us, pies are made with puff or shortcrust pastry, and biscuits are a sweet.
Thanks in advance for the clarification :)
Wow! Loved these! I made a few small alterations though. I added a small cubed potato to the mix. And used store bought vegan puff pastry to encase them like a pie (bottom and top). Will definitely be making them again!!!
Made this recipe a couple of days ago for a lunch with some non-vegans. They loved it, as did I! This recipe was simple and delicious. I prepped the night before and placed in the freezer to cook the next day and they turned out perfect. Added a little rubbed sage and thyme for a more savory flavor. Yum. I will definitely be making these again! I have loved every recipe of yours that I’ve made. Thank you!
Slightly confused – do we add the biscuits already baked or just the biscuit dough?
Just the dough. Bake with the dough on top of the pot pie.
I was wondering how to make veggie broth by myself. It is not available in the country I live. Do you have a recipe for it? And one more question: Is there a substitute for nutricional yeast? I can’t find it in the flake form. Thank you.
How runny is this? Could i make a 9×13 pan of it? Thanks!
Yes!
Just made this for dinner using a homemade gluten free pure crust I made from scratch and my own made from scratch vegetable broth. It was fantastic! Everyone gobbled it up, had seconds and raved about it. We will make this again without a doubt!
I am writing to say that my husband and I have recently found your blog and are obsessed! Each week we try one-two more of your recipes and are have been SO happy with the flavors and healthy recipes that you have created!! So, thank you!
For these pot pies, do you think it would work well to put it all in one pie baking dish? We don’t have the smaller ramekins dishes.
Also, on a side note, we are making a lot of your chickpea recipes and I was wondering if you have a recipe for cooking dry chickpeas. We would like to try to make them ourselves instead of using the cans.
Again…THANK YOU and keep the recipes coming!
Yes! People have done that with success. See the comments!
We made this tonight and LOVED it! We threw some cooked navy beans into the mix, too, and they fit right in. :) Next time we are going to double the filling…sooo good. Thank you!
This recipe was SLAMMING! Seriously, the biggest hit. Like, I made it last night and I might make it again this afternoon. Can’t say enough. Only thing was, my biscuit dough was SUPER sticky. Ended up doing more of a drop biscuit on top because I couldn’t form them into discs. Will try using less almond milk next time. Thanks for the great recipes, I’m a huge fan of this site!
I made this for the first time today and I am in LOVE! I will definitely be making this again in the future. (And again and again and again)
This recipe is delish. I halved the recipe when I made it but next time I’ll make the full recipe and freeze half it. It’s so filling and perfect on a cold day.
Can this be made in a casserole dish? What size and how would the cooking time be adjusted?
Thanks,
Ariana
P.S. I made your brownie recipe for an office potluck. They were a big hit!
I’m a nanny and am always looking for recipes the girls will eat. They both looked this! That’s very rare. Actually, I love it also and the grandma does, as well. I’m taking the recipe home with me!
Delicious!
What size ramekins do you recommend? These look great!
Mine are 3.5 ounces, like these!
While being house-bound for five days due the recent blizzard, I had plenty of time to cook and bake a couple of your recipes. I made this pot pie last night and it was delicious! Even my husband who claims to not like pot pie had some and liked it! I used pie crust and an 8×8 pan since I didn’t have any ramekins. But, now that we finally got our driveway plowed, I’ll have the chance to go out and buy some ramekins for next time! Thank you for the awesome recipe!
This is so delicious! I love and will make it again soon. Just a heads up — not sure why but I had to about another cup of flour to the biscuits to get the right consistency for the dough and then had to bake the pot pie (in an 8×8 casserole dish) twice as long for the biscuits to fully cook. Maybe that’s because I baked in a large dish instead of individual servings? In any case, the recipe and result are fantastic.
Can i use canned veggies for this?
This was delicious! Just what we needed on a frigid night. Added some seitan at the end before putting it in the ramikans. Biscuits were flaky and flavorful. Will definitely be making this again!
I love these biscuits … and I have a challenge maybe someone can help me figure out? I only have a small countertop oven that only cooks things convection. So I cannot bake “normally”. Any thoughts on how to cook these biscuits in a convection oven so they come out lighter? What tends to happen is the inside doesn’t cook as fast as the outside, and the insides are rather dense.
I appreciate any thoughts! And thank you for this recipe … even though they’re a bit dense it’s so great to have a vegan biscuit!
Okay i will be honest, i did not read all the questions and comments, this is obviously a great recipe. I would like to include this in my meal prep, does this freeze well?
I love this recipe! I’ve made it twice now, and it gets better each time. The first time I froze some, and it kept just fine.
I tried this recipe for a family dinner and everyone loved it! So easy and yummy! Can’t wait to cook this again! Great vegan recipe. Thanks for sharing! :)
Hi Dana! I made this recipe yesterday and it came out amazing. I added some liquid smoke and vegan worcester sauce and it was even better than the chicken pies I used to eat. One of the best vegan recipes I made. Thank you.
This was outstanding! My first attempt at pot pie and it turned out perfectly. The homemade biscuits were delicious. Thank you!
I made these for my families christmas dinner. So good.
has anyone used smoked tofu for anything like this?
If I wanted to make this in a baking dish can I still put the biscuit dough on top of it to bake? Or would I have to cook the biscuits separately? I’m excited to make this for some non-vegetarian friends on thanksgiving!! ?
hello all
i was looking at pinerest ideas for my 5th grade catholic class
ran across your recipe i am ot a vegan my son was a vegan now he is a vegeterian
thought he might like this, let you know . perhaps we shall try making it together
perhaps you have other reciepes.
Thanks my friend,
Felica
I love this recipe, thank you. We were out of a lot of groceries so all that went in this time was a clove of garlic and some peas and green beans. My husband wasn’t too impressed but I ate all mine, and the dog ate the husband’s leftovers. I found these convenient 1 cup portion size Pacific foods veggie broth (using 2 for this), perfect for when only cooking for 2, they do have somewhat of a funny smell…
I am making this for my non-vegan family on Christmas! I will do it in a large casserole dish though and add some potatoes as well! This is sure to be a pleaser.
LOVED this recipe! I omitted the onions and garlic simply because my stomach doesn’t agree with them. The pot pies were still wonderful. Thank you for creating a tasty vegan option <3
Hi there!
Can I ask what size ramekins you used? I’ve been wanting to get a set for awhile, but I don’t know what size would be most useful.
Thanks so much!
Ashley
I just tried this!! Did it more like a casserole rather than in individual portions. So delicious!! I will definitely be making it again.
Thanks for posting this recipe! I chopped up and added some steam potato, celery, and a tablespoon or two of nutritional yeast. Yum! It was definitely a success for all my non-vegan friends :)
Hi! I have to cook a dinner for 12 thursday night and would love to try this recipe. I’d like to serve each one individually. Can I use aluminum tins instead of ramekins so I don’t have to buy 12? :)
thanks for the help and the delicious recipe!
This was amazing. Thank you so much. I only had fresh carrots and potatoes on hand so I diced small and boiled them together for about 12 mins. Adding to the thickened mixture and at that point added fake beef. It was so good that I made a giant tray and my family has devoured it and my 16 year old is asking if I can make it for her birthday dinner next week. Thanks again!
really loved this recipe! SO flavorful!
I added a bit of vegan cheese to give it a cheesy flavor to the filling and added a cup of chives and parsley right as it was going into the dishes so that the herbs didn’t over cook.
The dish is so wonderful and easy!
I have made this twice already. Today is my second time making it as my vegan thanksgiving meal between my husband and I. So glad I found this recipe. And the biscuits are so easy and delicious!
Hi! Thanks for the amazing recipe.
I’m planning on making it for thanksgiving (ha! obviously) and was wondering if I could make the biscuits in a way that will cover a whole casserole dish (don’t have enough mugs for everyone). Any ideas?
Thank you and happy thanksgiving.
Can I put the mixture into a stuffed puff pastry somehow? Or is it too liquidy?
This recipe is PHENOMENAL. I’ve made it several times and keep forgetting to thank you – so thank you! It is truly hearty but light, flavorful, and so cozy. Even my non vegan friends and family agree! Thank you for all of your wonderful recipes, I have truly had success with every single one!
I finally made this after months of staring at the recipe, longingly.
My vegan spouse and I loved it, and so did our non-vegan dinner guest.
I adjusted the recipe slightly by reducing some of the salt in the biscuits; I also added a little nooch to the vegetable filling (because well, nooch goes in everything) and I added a little more salt because my homemade veggie stock is sans-salt.
The only negative was that I didn’t make a double batch to have as leftovers tomorrow. You know what they say: “Fool me once . . .”
Thanks for the recipe! Next time I might even make some homemade seitan to shred/dice and include in it for an even heartier version. Mmm, seitan chicken pot pie . . .
Thanks for sharing, Leslie!
Absolutely love minimalist baker and just made this today, it was spot on perfection! A new staple
In our weekly recipes! Keep on keeping on!!
Jillian
xoxo! Thanks Jillian!
Honestly, this recipe is genius. I would have never thought to use biscuits as pot pie crust-pie crust is my achilles heel, and using biscuits instead cuts a drastic amount of time. The only thing I changed was that I used a veggie mix without corn (corn gives it this weird sweet taste IMO) and in addition to the bay leaves, I added a sprinkle of thyme. Fantastic!
Thanks Pam! xoxo
I tried cutting up some lightly seasoned Beyond Chicken strips and adding those to the veggie mix – came out fantastic! Thanks for this awesome recipe!
This is INSANE-O delish. I cannot believe how thick and delicious and buttery and perfect this was. Thank you, thank you, thank you!!
Ha! New adjective: Insane-o. Glad you liked it!
HUGE hit with my family! Delicious! Will now be a staple in our house.
Yay! Thanks for sharing, Lauren!
THANK YOU.
I’ve had this recipe pinned for a while and decided to try it last night. I didn’t have the right size casserole dish so I fashioned an 8×8 tinfoil boat and put it inside of a 13×9 pan, which worked surprisingly well. I microwaved some potatoes and added them to the mix, made the vegan biscuits, and baked it all. It turned out so well. The only thing I recommend doing differently is add a little less flour or a little more veggie stock when adding potatoes because I think they soaked up a bit too much of the liquid. I was cautious about the almond milk, but it didn’t taste off at all. I think I could even make these for my non-vegan family and they would eat them up.
Wonderful! Thanks for sharing, Alexis!
I made these for my sisters and they were soooo good!! They usually detest all things vegan… but they narfed it all down!! Thank you Dana! xx
Hey! Thinking about fixing this for Thanksgiving time this year. For added protein (vegan haha) could I add tofu? And would you suggest extra firm so that it stays together in the pot pie like chicken or other types of meat? Thanks! Love your recipes! xoxo
I’d recommend adding seitan! Tofu might not get the consistency or flavor you’re looking for. My plan is to add seitan to it next time I made it.
If you’re up to it, homemade seitan is the way to go. Make it ahead of time, cut it up or shred it, and bake it in with it.
I put mine in a pie crust I made and added potatoes. Next time I’ll probably do the biscuits or puff pastry. This came out really good! I didn’t realize how easy it would be to make a pot pie, I hadn’t had one in over ten years since becoming a vegetarian and I never had a fresh one before either. I will probably make it again really soon. My boyfriend also loved it. :)
Is the milk optional? I find that almond milk creates a distinct flavor in savoury recipes:) another question- would you preboil the potatoes and if so, or if not, what time would you add them in? Thank youu xx
Try coconut milk creamer by So Delicious. It tastes just like half-and-half but it’s vegan.
Your recipes look great. Is there a way to make this gluten free? I know your site has alot of gfree recipes so i figured I’d ask. I kinda gave up on making good g free biscuits..:(
I think you could try gluten free flour with my biscuits, and sub arrowroot starch or cornstarch for the all purpose in the filling!
This is what I was scrolling down to find.Maybe all-purpose Gluten free flour?
just made this tonight! for veggies I used corn, peas, green beans & lima beans (I don’t like potatoes) and it was DELICIOUS! paired it with your pumpkin sage biscuits. vegan dream. thank you! I’ve used so many of your recipes as we (my boyfriend and I) transitioned to veganism and you’ve been so helpful! my boyfriend declared tonight’s dinner as one of his absolute favorites!
I just made these using cornbread biscuits (http://www.thesnarkychickpea.com/2010/11/cornbread-biscuits-vegan-mofo-3.html) as a pie crust and adding the juice from a can of pinto beans for a quarter of the “broth”. They are so good! Thanks for the recipe!
Such a great recipe here! My wife found this last weekend, and so we decided to try it. We did not have ramekins, so we doubled the recipe and just made a large 9X13 casserole dish. We actually used an Easy Drop Biscuit recipe, and it turned out great! We have already made it again. :-)
these just came out of my oven (and into my stomach). Delicious….recipe was easier than expected and super super delicious. I don’t have ramekins so I put half in little mugs I have and the other half in a mini loaf pan casserole style. Thanks so much for this awesome recipe! Gives me memories of being a little kid and my mom making chicken pot pie :)
Wonderful! Thanks for sharing, Christine!
I made this tonight along with your biscuits. It was truly amazing and so much better than the frozen non-dairy varieties in the store. We will certainly make this more often!
Made this last night in muffin tins last night. Instead of the biscuits I made a vegan pie crust with red palm oil instead of butter and added Northern beans to the filling. Possibly the best meal I have ever made. I want these every day. I have made the biscuits from this recipe before though and they are also delicious.
This is just incredibly delicious – I wish I would have doubled the recipe so I could have leftovers – wow! Such great comfort food – I made in a 8×8 pan and just put 5 of the biscuits (which are also amazing by the way) on top, and it cooked beautifully. I was so surprised how quick and easy it was to make – I loved chicken pot pie before I quit meat, but only the ‘made from scratch’ version, which seemed incredibly time consuming. Even making the biscuits from scratch, it was only 1 hour from the time I started assembling to the time dinner was on the table. Loved it!!
Made these tonight for pi day. None of us are vegan, but everyone really liked them. Added some extra vegetables and a cornstarch slurry to thicken up the filling. Thanks so much for the great recipe.
I made this tonight and doubled the recipe, and made in a 9×13 pan. I also added 4 russet boiled potatoes cubed. This was so delicious!!!! My whole family gobbled it right up. Thanks for the recipe.
So great, thanks for sharing!!
Dana, can this recipe be frozen?
Thanks,
Judy
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!
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!
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 :)
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!
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?
Anyone try this in one big pot pie? Not sure how to go about doing it I don’t have little ramekins.
Yes! Several people have. Just pour the filling into an 8×8 dish and top with the biscuits! Bake per instructions.
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.
haha, thanks for sharing Sarah! happy pregnancy eating!
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.
PS – by the ‘fun comments’ – I mean yours, through the recipes! ;-)
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!!
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!)
Made these and the biscuits and everything turned out fantastic! Didn’t know it could be that easy! Thanks!
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!!
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. :)
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!
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.
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!
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!
Ah, thanks Anika! Hope you love it just as much tonight!
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.
Thanks for sharing, Justine!
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!
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. :)
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?
Yum! I added potato and pastured chicken, it was perfectly delectable!
Definitely a staple for this winter.
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.
Sounds amazing! Thanks for sharing!!
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!
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.
Enjoyed this for dinner tonight! After my husband’s first bite he said, “this is good!” Will make again!
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.
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! :)
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!!
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.
Yay! Thanks for sharing!!
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! :)
Lovely! Glad you enjoyed them, Meredith. Thanks for sharing your tweaks!
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!
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.)
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!!
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!
Yay! So glad you enjoyed the recipe. Thanks for sharing!
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?
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!
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!!
Glad the GF biscuits worked! thanks for sharing!
^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…
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.
Lovely! So glad you enjoyed these, Kathryn!
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!
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!
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!
These are so cute and we all know that cute food tastes better! Can’t wait to make them!
I was thinking about making a pot pie soon and I wanted to make it dairy-free. This is perfect!!
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 ;)
Great recipe! So easy and delicious.
I made the pot pie and it was delicious! Thanks for the recipe! I doubled it and made two pans.
Hello ^_^.
This looks delicious and oh so simple. What size ramekin’s do you recommend for individual servings?
I don’t know what size mine are, but they’re pretty standard. Maybe 3 or 4 inch?
Thank-you :)
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?
Make separate biscuits! It’ll work beautifully.
Thank you, I will do that! :)
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!
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.
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!
Would using no milk be fine or is it necessary to thicken the broth?
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.
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…
Mine are! As for freezing directions, I included that in the last step of the instructions!
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.
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!
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!
My mouth is watering like you wouldn’t believe! I’ve gotta try this… Today! Yum!!
Very delicious!! Used whole wheat for the biscuits, and added a little extra garlic to the fillinf, and it turned out so yummy:)
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!
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 :)
Yay! So glad you liked it.
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