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
4.91 from 213 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 5 (mini pies)
Course Entree
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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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ida! We haven’t tried it, but it could work. The biscuit might absorb extra liquid though, we’re not sure, and it would definitely need to bake for longer! Let us know how it goes if you give it a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kathy, a few other readers have added tofu to this one with success. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for “tofu” in the post and comments. Hope that helps!

  1. Quinn C says

    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).

  2. Michaela VanOmmen says

    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!

  3. Donna says

    We are just two people here. Can this be reheated and how would I do that? Same temperature & less time?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Donna, We would suggest freezing before baking. Then when ready to prepare, preheat oven to 425 F (218 C) and cook until the biscuits are golden brown and the mixture is bubbly – roughly 20-30 minutes. Hope that helps!

  4. Jill says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoyed it, Jill! Thank you so much for the lovely review! xo

    • Katie says

      First, thank you so much for the recipe! I have made this several times over the past few years and everyone has enjoyed it every time! Tonight I want to sub for fresh veggies using broccoli, carrots, potatoes and corn. Would you recommend that I pre-cook the veggies before adding them in?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Katie, we’re so glad you enjoy it! We’d suggest lightly steaming the veggies to soften them (especially the broccoli, carrots, and potatoes). The corn should be fine without pre-cooking. Hope that helps!

  5. Amira says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amira, we’re so sorry you didn’t enjoy this one. Would you mind sharing what you disliked about it? Did you make any modifications? We’d love to help troubleshoot if possible!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrea, Ours were ~2.5 inches wide (3.5 ounces capacity), 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!

  6. Carole says

    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!

  7. Raquel says

    Hi! Excited to try this recipe tomorrow. If using rotisserie chicken (so already cooked) when should I add it into the mixture? Thanks!

  8. Erica says

    I’ve made these twice and they are delicious! The only problem I’ve had both times is that the biscuits are undercooked by several minutes based on the cook time in the recipe. I have had to cover the ramekins with foil because the biscuit tops are browning but inside is totally raw. Help!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Erica. We’d suggest making the biscuits smaller next time to see if that helps!

  9. marlo says

    Excited for this! Qq: so, do NOT cook the biscuits until they’re on top of the filling and cooked all together?

  10. Kate says

    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.

  11. anne endres says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you both enjoyed it. Thanks for sharing, Anne! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. Jennifer says

    These look great! Have you ever used your gluten free biscuit recipe in these? Was thinking of trying them. Thanks!

      • Julie Earl says

        I’m so excited to try these! We’re gluten free so I’m going to try it with your gluten free biscuit recipe! Wondering what the best gluten free option to sub for the all purpose flour for the thickening would be?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Ooo – what a good idea! We’d suggest using 2-3 Tbsp cornstarch in place of the flour for thickening. Let us know how it goes!

  13. Jen says

    Just wondering why on earth would you be giving people a chicken alternative . There is no need and thats why i liked this site cause i thought it was VEGAN. How disappointing.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Jen. Our site is largely plant-based, but occasionally includes recipes that include some animal products.

      • Debbie says

        I haven’t tried the recipe yet but plan to. I like the fact that you can add chicken because unfortunately not all in my household are vegan! I should be an easy recipe to make both ways. I will just add a little roaster chicken to my husband’s.

      • Lily says

        We should all try to be more sensitive to others. The poster was simply stating that she thought the site was Vegan and was disappointed to find out otherwise. And calling people names only makes YOU look bad.

    • Emmy says

      I’m severely allergic to dairy, but am not able to be fully vegan for various reasons, and finding recipes like this that offer options for adding meat is super helpful.

      I feel like you could just… not add chicken? And it wouldn’t be a problem?

      I made it and added some chicken breast, and it was delicious.

    • Kylie says

      Jen, I personally love that this site offers me (a vegan), meat options to add to the vegan recipe so that I can easily adapt this for my whole family and children while meeting my needs and theirs. Most sites have the carnivore recipe with maybe an asterisk at the bottom with vegan suggestions, or just leave you to figure it out on your own. I love that minimalist baker does it the opposite!

  14. Kathleen Maura McInnis says

    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!

    • Hilde says

      So good and so easy! I adjusted it to make 4 servings because I have 4 mini pie dishes. The only other adjustment was adding chopped celery because I like it and it needed to get used up. Fabulous. Wish I could send you a picture, they were so pretty!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks so much for the lovely review, Hilde. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  15. Kim says

    Hi! I was planning on making this for Thanksgiving, but I only have two ramekins! Can I pour it all into a single pan instead and top with the biscuits? Would that work, or is the filling not thick enough not to be done in individual ramekins? Also, would baking it all in one dish affect the length of time it should be cooked? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Allison, We’d suggest letting them thaw slightly on top of the warm oven while it’s preheating. Hope that helps!

  16. Brandy Lovelace says

    I’m planning to make these for thanksgiving. Can I assemble the night before and refrigerate (instead of freeze)? Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That should work! We’d suggest leaving the tops and filling separate until just before baking though. Let us know how it goes!

  17. Amanda says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Amanda. We are so glad you and your kids enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ours were ~2.5 inches wide (3.5 ounces capacity), 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!

  18. Laura says

    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.

  19. Lindsey Ahrndt says

    Could I make/bake it without the biscuit? My favorite part of pot pies has always been the filling but I know with some recipes there is a “top” needed

  20. Michelle says

    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 ! !!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Michelle. We are so glad you all enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Gandalf says

      It is one of the best pot pie I have ever eaten! Very quick to make and simple, I added some vegan poultry seasoning and it was delicious, an orgasm in my mouth! Thank you so much for sharing this recipe!!

    • Lisa Bowser says

      Hi. Love this! Can’t wait to make it. Question…if using a store bought crust can/should the crust line the inside of the ramekin? If so, how do I do that?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Lisa, we haven’t tested it with a crust lining the ramekins. But it might work. Let us know if you try it!

  21. Laura says

    I am just wondering if I use fresh veggies would I need to Sautee them longer or just the same amount as if I used frozen?

  22. Sara Galvin says

    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

  23. Caitlin says

    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.

  24. Shelly says

    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!

  25. Rona says

    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!!

  26. Stephanie says

    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!

  27. Cara Robinson says

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

  28. Stacy says

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

  29. Krista McHale says

    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!

  30. Emma Darragh says

    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.

  31. Kristina says

    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!

  32. Jenn says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jenn. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  33. Sarah D. says

    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!!!

  34. Devon says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Devon. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  35. Chantal says

    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.

  36. Mary Jane says

    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.

  37. Lindsey says

    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.

  38. @LisaGNVeats says

    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!

  39. Nicole says

    This is great! I’ve made it in ramekins but do you have a sense of bake time if doing two layers of crust (top and bottom) in a 9 inch pie tin? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Nicole! We haven’t tried that so we aren’t sure. Let us know if you try it!

  40. Danielle says

    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.

  41. Victoria says

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

  42. Stephanie says

    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!

  43. Becca says

    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!

  44. Anita says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Anita. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Anne McFarlan Treulich says

      I trying to make this gluten free, has anyone tried this? I would appreciate it if you could share your changes. I’m knew to gluten free cooking and Im trying to stay low carb.

  45. Kay says

    Do you think I can use soy or coconut milk instead? My son is allergic to tree nuts but I’d love to try this recipe. I know a lot of your recipes call for almond milk; sometimes I just make the swap and try my luck but this one I figured I ask.

  46. Marcia says

    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!!

  47. Liz S. says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Liz. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  48. Leah says

    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.

  49. Sara says

    This might be a silly question but I just want to make sure:
    If I’m making this recipe using your biscuit dough recipe as the topper, do I pre-bake the biscuits before topping them on top of the pot pies and baking the pot pie? Or do I just make up the biscuit dough then top circles of dough on top of the pot pie then bake it all together?

  50. Judi says

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

  51. Sarina says

    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!

  52. Lindsey says

    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!!!

  53. Kristen says

    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.

  54. Gail says

    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!!!

  55. Brad says

    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!

  56. Nancy A says

    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!

  57. Robert Campbell says

    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.

  58. Laura Benton says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Laura. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  59. Devon T Holmes says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great idea, Devon! We’re so glad everyone enjoyed it- thanks for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  60. Da says

    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!

  61. Anonymous says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. 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

  62. Radhika D says

    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!

  63. Brite Mecca says

    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.

  64. Jocelyn says

    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.

  65. Laura says

    This is our new favorite veggie pot pie. It’s quick, especially when you buy one pie crust ahead of time. Kids love it!

  66. Haley says

    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!

  67. Kyle R Howard says

    I made this and its awesome! so tasty!
    the only difference is that I added young jackfruit in place of adding chicken.
    Maybe you could suggest that in the recipe footnotes instead of suggesting adding animal flesh?

  68. Ariel @ Seasoned with Sunshine says

    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!

  69. Alexis says

    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!

  70. Brittany Fechtman says

    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

  71. Tilly says

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

  72. Priya says

    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!

  73. Beth says

    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.

  74. Lori says

    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.

  75. Jani says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jani. We are so glad everyone enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

    • Sarah says

      This sounds great. I am going to use crescent roll dough as it’s what I have will it be ok? And when you freeze you freeze with the dough on correct ?

  76. Lisa says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lisa. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  77. Christa says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, strange! I haven’t had other people with this issue. However, depending on your oven (maybe it’s hotter than most?), perhaps starting at a lower temp and baking longer would be ideal! Thanks for sharing – it’s always helpful feedback.