1-Hour Vegan Pot Pies

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Cutting board with bowls of homemade 1-Hour Vegan Pot Pies

Delicious, flaky, veggie-packed vegan pot pies in less than 1 hour. That’s all you need to know.

Bowls filled with the filling layer of Vegan Pot Pies

OK, maybe that’s not ALL you need to know. I can’t talk that little – you know that much by now.

These pot pies come just in time for extra-chilly winter days. They’re warm, rich, comforting, entirely vegan and made completely from scratch. I’m so into these right now.

Homemade Vegan Pot Pies made with flaky homemade vegan biscuits

The filling comes together in one pot in about 20 minutes. While it’s simmering away, thickening into liquid gold, make a batch of my Best Damn Vegan Biscuits! Alternatively, top them with pie crust or store bought biscuits. I just like making mine myself because there’s truly nothing better.

You’ll have leftover biscuits but that just means you can have biscuits with breakfast tomorrow. Is that so bad? (answer: no. No, it’s not.)

Baking sheet filled with small bowls of our 1-Hour Vegan Pot Pies recipe
Cutting board of ramekin-filled Vegan Pot Pies

Total prep time on these guys is about 35 minutes and they bake up in about 15.

I’ve deemed them the “1-hour vegan pot pie” even though they probably require a little less. But with clean up time included that’s probably more accurate. Besides, you’ll be super impressed with yourself when they’re done in 45 minutes and you feel like a pot pie wizard. You’re welcome.

Close up shot of vegetable-packed Vegan Pot Pies with flaky biscuits

One bite in and I knew these were spot on. They’re:

Warm
Flaky
Savory
Thick & creamy
Loaded with veggies
Topped with the perfect, flaky biscuit
Buttery
Soul-warming
& So satisfying

Your cold winter bones are aching for this dish, I can sense it. Enjoy!

Fork resting on a ramekin of Vegan Pot Pie with other ramekins also on the cutting board
Close up shot of a fork with a bite of Vegan Pot Pie resting on a ramekn

1-Hour Vegan Pot Pies

Easy, 1-hour vegan pot pies loaded with veggies and topped with flaky, from-scratch vegan biscuits!
Author Minimalist Baker
Print
Bowls of homemade 1-Hour Vegan Pot Pies
4.90 from 219 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 5 (mini pies)
Course Entrée
Cuisine Vegan
Freezer Friendly 1 Month (freeze before baking)
Does it keep? 3-4 Days

Ingredients

  • 3/4 cup chopped yellow onion (1/2 medium onion yields ~3/4 cup chopped)
  • 1 large clove garlic (minced)
  • 2 cups vegetable broth (or store-bought // vegan friendly, such as Orrington farms)
  • 2 cups frozen mixed vegetables (corn, green beans, carrots // or sub fresh)
  • 1/4 cup unsweetened plain almond milk
  • ~1/4 cup unbleached all-purpose flour (or sub other thickener of choice)
  • 2 bay leaves
  • 1 pinch each sea salt and black pepper
  • 1 batch Best Damn Vegan Biscuits (or sub store-bought, pie crust, or puff pastry)

Instructions

  • Preheat oven to 425 degrees F (218 C).
  • Add 2 Tbsp olive oil to a large saucepan over medium heat (amount as original recipe is written // adjust if altering batch size). Then add onion and garlic and a pinch of salt – stir. Cook until soft – about 7 minutes.
  • Add the flour and stir with a whisk, then slowly whisk in the broth.
  • Add almond milk and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk (amounts as original recipe is written // adjust if altering batch size). Add back into the pot to thicken. Wait a few minutes. Then repeat if necessary.
  • While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
  • Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
  • Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish (as original recipe is written // adjust if altering batch size). Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.
  • If making ahead of time, simply spoon the cooked veggie mixture into your ramekins or dish, top with uncooked biscuits, and freeze. When ready to prepare, preheat oven to 425 degrees (218 C) and cook until the biscuits are golden brown and the mixture is bubbly – roughly 20-30 minutes.

Video

Notes

*This recipe could easily be adapted to include chicken. Simply add in 1 chicken breast cubed while the sauce is thickening before you add the veggies. Just make sure it’s cooked all the way through before putting in ramekins for baking.
*Nutrition information is a rough estimate.

Nutrition (1 of 5 servings)

Serving: 1 mini pies Calories: 307 Carbohydrates: 41 g Protein: 8.3 g Fat: 12 g Saturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1244 mg Fiber: 4.7 g Sugar: 5.5 g

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  1. Hailey says

    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.

  2. Natalia says

    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?

  3. Jen says

    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!

  4. Lynn says

    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!

  5. Dana H. says

    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!!

  6. Dominica says

    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.

  7. Shannon says

    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.

  8. Hannah says

    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!

  9. Jennifer says

    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!!

  10. Jan Cretcher says

    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.

  11. Jan Cretcher says

    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!!

  12. angypangy says

    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.

  13. Greg says

    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!

  14. Jeanne Segura says

    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.

  15. Sarah says

    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! :)

  16. Danielle says

    I don’t have ramekins; could I use a pie crust with your filling? Planning on making for my thanksgiving dinner this year :)

  17. Kat says

    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!

  18. Malorie says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Same temp, almost same time – maybe a little longer. Just watch it and take it out when browned and bubbly.

  19. Robin says

    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!!

  20. Courtni Pyle says

    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 :)

  21. Lizzy says

    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

  22. Peachkid says

    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!

  23. Michaela says

    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!!

  24. Sara says

    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!

  25. Vid says

    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.

  26. Julie says

    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

  27. Jessica says

    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!!!

  28. Tiffany says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  29. Natalia says

    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!

  30. Hannah says

    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!!

  31. Emily says

    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?

  32. Laura says

    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!

  33. Destiny says

    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 !

  34. Pimpernel says

    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 :)

  35. Donna says

    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!!!

  36. Brooke H says

    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!

  37. Suada says

    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.

  38. Maree says

    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!

  39. Sarah says

    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!

  40. Amy says

    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!

  41. Brittany says

    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!

  42. Ashlynn says

    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)

  43. Bre says

    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.

  44. Ariana says

    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!

  45. Linda says

    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!

  46. Karen says

    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!

  47. alena says

    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.

  48. Sarah says

    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!

  49. Linda Negrin says

    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!

  50. Minou says

    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?

    • Melanie says

      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.

  51. Claire says

    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! :)

  52. Ana says

    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.

  53. Jennifer says

    This was outstanding! My first attempt at pot pie and it turned out perfectly. The homemade biscuits were delicious. Thank you!

  54. josephine says

    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!! ?

    • Felicia Ford says

      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

  55. Colleen says

    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…

  56. Sarah says

    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.

  57. Paige says

    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

  58. Ashley says

    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

  59. Tascha says

    I just tried this!! Did it more like a casserole rather than in individual portions. So delicious!! I will definitely be making it again.

  60. Britt says

    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 :)

  61. Nicole says

    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!

  62. Casondra says

    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!

  63. Cynthia says

    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!

  64. Ana Silva says

    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!

  65. Maya says

    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.

  66. Bess says

    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!

  67. Leslie says

    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 . . .

  68. Jillian says

    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

  69. Pam says

    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!

  70. Jennifer says

    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!

  71. Ginger Price says

    This is INSANE-O delish. I cannot believe how thick and delicious and buttery and perfect this was. Thank you, thank you, thank you!!

  72. Alexis says

    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.

  73. Sam says

    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

  74. Maggie says

    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

    • Leslie says

      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.

  75. dani says

    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. :)

  76. Annalisa Nguyen-vasquez says

    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

  77. Lauram says

    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..:(

  78. Brooke B says

    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!

  79. Johnny says

    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. :-)

  80. christine says

    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 :)

  81. Angela says

    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!

  82. Michelle Elizabeth says

    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.

  83. CarolAnn says

    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!!

  84. vivian says

    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.

  85. Michelle says

    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.