1-Hour Vegan Pot Pies

This turned out so good!! I filled my pot pie with parsnips, mushrooms, green beans, and white beans. I par-boiled the parsnips and green beans before adding them to the filling. I upped the quantity of spices and used more herbs. The ratio of flour to broth/milk worked perfectly, the sauce was nice and thick. The biscuits were fantastic as well (blitzed the dough quickly in the food processor).

We had this for dinner the other night, I made it as a pie with some vegan crust from the store, it turned out great! I think next time I will try it with a different spice and veggi combo to mix it up. Also, my carrots were still a little hard after a half hour of baking so I might saute those next time. By the way, I didn’t measure anything so if your that person this recipe is super forgiving!

Made this tonight, Perfect Vegan comfort food! I used fresh veggies, 1 carrot, 1 celery stick, 1 handful of green beans cut up small and two small red potatoes diced. I did make sure to stay right around the two cup recommendation. I have always resisted making dishes that had the extra step of making biscuit but this just looked so simple that I thought I would give it a try…….well now I’m addicted to these biscuits and when my husband said he would like more veggies in this dish next time i make it (which will be soon) I told him, “Honey, It’s all about the biscuits”. Well Done!!

Unfortunately, wasn’t a huge fan of this recipe. Ive made many successful recipes from minimalist baker but this one was just not my favorite!

This recipe as written is delicious, I give it 5 stars…my daughter-in-law made it for us… but as a cook with preconceived ideas of what a potpie is to me I had to tweak it a bit. Potpie has to have potatoes :)
I boil two potatoes chopped into bite sized pieces and use the potato water to make the broth adding poultry seasoning and vegeta. I omit the bay leaf…

Instead of biscuits I line my 9 x 9 baking dish with home made piecrust
put filling in and cover with crust then bake. I have used a recipe for oil based pie crust and my moms recipe using shortening …both were vegan and excellent.

My very difficult to cook for picky husband gives this recipe as written and my version 5 stars plus… I get one serving and he eats the rest with no left overs…. Thank You!

This was delicious and easy to make! I will definitely be making this again. Thank you so much for sharing.

We are the family that adds chicken, but we’ve had it both ways and LOVE it. The first time we made this was food prep before my daughter was born. Two years later it’s a monthly staple in our freezer meals.

This was a win!! I added some diced potatoes but no other changes! My kid who rarely eats my vegetarian “experiments” said it was good! Win for me and you!! I’ve been a vegetarian for just over a year and a half and if I can get her to eat my dinners it’s a total win!! Thanks for a great recipe, I will make this again and again!!

This was selicious. I used sliced mushrooms instead of onion (my husband is not a fan of onions!) and I added a can of chickpeas for extra protein. Turned out really good!

So good! I used whole wheat flour but other than that followed the recipe exactly. So delicious and filling!!

Love this! I’ve made it a couple of times. The kids love it too bc I can add chicken to their personal “pie”. Thanks!

Thanks for this recipe we loved it! I put frozen peas, raw carrot, raw celery, and tofurkey chicken. If using raw veg make sure to cook longer than it says so they aren’t too crunchy.

Oh this was amazing !!! I followed all the steps and added 3 small potato’s and it was deliciousssssssss !! My fiancé , doggie and I basically almost ate the whole thing ! !!!

This is such an awesome, easy recipe! My fiance specifically asks for me to make this recipe when he’s in the mood for pot pie

Love this recipe! We make it all the time. We usually add russet potato and sometimes mushrooms. We use canned biscuits (not vegan, but vegetarian) to save some time.

So easy to make and delicious! I’m making it for the 2nd night in a row. I added a 1/2 cup of minced mushrooms with the onion + garlic and 1 tsp. of poultry seasoning because I love both in a Pot Pie. Omg, the biscuit topping is perfect mouth watering goodness. This is quintessential comfort food. Thank you, Minimalist Baker!

This recipe and the biscuit recipe are so delicious! I used fresh carrots, broccoli & zucchini and also added some thyme. Super easy and super delicious. Thank you!!

This recipe as really delicious! I modified it by adding a pack of extra firm tofu seasoned with salt, pepper, smoked paprika, onion powder and garlic powder. Tossed the tofu in the air fryer for 15 minutes at 400 degrees.
The kids loved it and they can be picky!

Made this tonight, loved it! Will definitely make again but will double the veggie/gravy mixture. Whole family enjoyed, thank you.

Pleased a husband and a picky 8 y old!… made the filling with added garbanzos and lentils for protein and served over popovers.

I have made this recipe probably a dozen times over the past year or so. It is a family favorite. I just wanted to share a variation I tried recently. I needed a yummy filling dish on the go, and decided to try making these as hand pies. I cooked the filling as usual, then spooned it into the center of a circle of pie crust dough. ( I made an oil pie crust from a recipe my mom has been using for decades.) I folded the dough over, and crimped the edges with a fork. I froze the hand pies overnight, and then put them straight from the freezer into a 425 degree oven, and baked for about 35 minutes, until they were golden brown. It was a hit with everyone in my family!

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.