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
- 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
*Nutrition information is a rough estimate.
Darci says
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!
Krystal says
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!
Jan says
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!
Katie says
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!
Robin says
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
Patricia says
Made this exactly as recommended. Was really quick, simple, and yummy. Definately will make again
Whoop! Thanks for sharing, Patricia!
Diane Brenna says
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
Kaleigh says
Would this be something I could make without ramikins. In day a Pyrex dish instead?
That should work! Just increase baking time as needed.
Meg says
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!
Meg says
Thank you!
Arielle says
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!!
Suzie Crothers says
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!!
Cary Boebel says
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!
Jenna says
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!
Amanda says
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!
Olivia Berndtson says
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!
Emma says
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.
Amy says
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. :-)
Shelby says
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!
Electra says
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!
Ashley Sage says
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!
Ashley says
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.
jen says
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!
Lynn says
Delish!
Jess says
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?
Molly says
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!
J says
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.
Diane says
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.
Erin says
We used phyllo dough for the top and baked in 8×8” pan. Added some more veggies and sage and thyme. Yummy Christmas meal.
Shobana says
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!
Candice says
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.
Kyley Eagleson says
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!
Tim Cutrier says
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!!
Kayla says
Hi! Does the calorie count per serving include the biscuit on top?
Yes!
Jill says
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.
Suzie McMillan says
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
Karen says
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!
Becky says
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!
Susan says
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!
Jeanette Miller says
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!
Danny says
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.
erin says
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,
Frances Castillo says
YUMMY YUMMY!!! Absolutely loved and devoured this meal!!! This is a keeper! I’ll be doing a double batch next time!
Yay!
Sharon says
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!
Kristi Rutter says
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!
Ali says
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!
Abigail says
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!
Courtney says
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!!
Dutchess says
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!
Krissy says
What size ramekins did you use?
3.5oz! We use these ones.
Cali says
Love Love Love this recipe!
Super easy too
Sal says
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.
Stephanie says
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.
Shelli says
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.
Areta James says
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.
Kristen K says
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!
Anne Burnett says
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.
Anne Burnett says
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)
Zimgal says
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.
RAMONA says
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!
Anne Burnett says
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!
Ivonne says
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.
Brianne says
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.
Tina says
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.
Kerry Ford says
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.
Gloria Buck says
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.
Liz James says
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.
Dayna says
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.
Anne says
Made this last night and added some sauteed Gardein Chik’n Scallopini. Delicious!!!!!! Leftovers tonight!
Nancy says
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.
Acacia says
This is a fantastic, yet simple recipe! My family absolutely loved it. I made it a few weeks and tonight is round two!!
Jessica says
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.
Kendra says
love this and make it every winter. excellent with a can of chickpeas! chickpea pot pie!
Diane says
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!!
suzanne johnson says
One word, superduperdeliciousyummy!
Nicki says
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 :)
Shana says
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!!
Emily says
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!
Rachel says
Hey! Just curious if I could throw everything into a bigger baking dish instead of individual pot pies?
Jessica Marino says
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!
Taylor says
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 ❤️
Amy says
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!
Ursula Johnson says
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.
Hilarie says
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!
Danae says
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!
Sarah says
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!
Alex says
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.
Catherine Coe says
These were very good! I added a little poultry seasoning. I definitely will make these again.
Cari-Lenn Miles says
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.
palak says
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.
Margaret Radl says
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?
jusi says
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 :)
Kahlia says
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 ❤️❤️
Skyler says
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!
Sarah says
Is there really 1,244 mg of sodium in 1 pot pie? Just curious.
Thanks!
Robin says
Perfect! and SOOOOOO easy!
Manda Tav says
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
Lennon says
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!
Jess B says
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!!!
Derek says
Please review step three. Is it better to add the broth first and then the flower?
Athena says
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.
Jennifer says
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!
cora says
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.
Athena says
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.
haley h says
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!
Jodi says
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.
Anne says
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!