1-Hour Vegan Pot Pies

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

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

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

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

AMAZING!! absolutely delicious, whole family loved it, thank you for the recipe :) x

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

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

Great recipe. I omitted the bottom crust and added a can of chickpeas. De-lish.

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

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

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

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

Delicious comfort food

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

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

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

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

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

See below joyful comments! -Anita

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

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

I made them and they’re delicious! I had to make them gluten free which wasn’t idea but it worked! :)

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

See above comments, definitely a 5-star recipe!

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

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

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

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

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

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

My family and I loved it! Thank you for this great recipe!

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

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

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

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

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

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

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

My daughter, age 12, said this was one of her favorite Vegan meals– which is saying ALOT. Delicious!

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

I will be making this one again!

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

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

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

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!

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.

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!

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!

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!

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!

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

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

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!

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.

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.

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!

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.

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.

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!!!

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.

Made as directed. Turned out great. Thanks!

Made this exactly as recommended. Was really quick, simple, and yummy. Definately will make again

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

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!

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!!

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!

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. :-)

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.

Delish!

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!

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.

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.

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!!

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.

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.

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

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.

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!!

Love Love Love this recipe!
Super easy too

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 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.

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.

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!!

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 ❤️

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.

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.

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 ❤️❤️

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!!!

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 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!

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.

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!!

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.

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!

made this for thanksgiving. so good.

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 :)

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!

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