No more wondering how to achieve the perfect vegan vegetable pot pie! We’ve mastered the perfect flakey crust and consistency of the veggie filling for the ultimate veggie pot pie every single time!
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The Perfect Vegetarian Pot Pie
Let’s be honest, nailing the perfect pot pie that happens to also be vegan isn’t easy.
Before going vegan, vegetable pot pie was one of my absolute favorite comfort foods and I knew I had to find a way to make it just as rich, cozy, and satisfying without the dairy.
After lots of trial and error, I finally solved the two biggest challenges: achieving the perfect creamy, hearty gravy that wasn’t too thick or too runny and pairing this with biscuits instead of a crust for a less time consuming comfort meal.
The result? A foolproof recipe that’s been perfected over time, so you can enjoy a truly indulgent, flavor-packed pot pie with success every time. Whether you’re making this for a cozy night in or to impress family and friends, this dish is pure comfort in every bite!
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Veggie Pot Pie Ingredients
Biscuits
These are the perfect flakey, buttermilk vegan biscuits. They are soft and amazing, but only need 8 ingredients which is even more layers.
Substitutes: Gluten-free flour can be used to make the biscuits. You can also make a traditional pie crust instead of biscuits with this recipe. You will want to double the crust to have a top and bottom for the pot pie filling to go inside.
White Beans
Beans are not only adding a different texture to the recipe, but also the protein source for the recipe. We are using cannellini beans for their creamy textures.
Substitutes: You can also use butter beans or great northern beans for a different white bean. Otherwise, you can also use chickpeas, black beans, or lentils.
Vegetables
We’re using a mix of carrots, green peas, celery, onions, and garlic. This gives a great flavor and balance of textures.
Substitutes: Other ideas you could add in is corn, green beans, potatoes, or mushrooms
Better than Bouillon
Bouillon cubes and/or paste give an amazing umami flavor to the dish.
Substitutes: Soy sauce or an alternative would be a great option in place of this.
White Wine
Wine helps to tenderize the ingredients while adding flavor as well.
Substitute: cooking wine or vegetable stock can be used in place of the wine.
Flour
We are using all-purpose flour for the pot pie filling part of the recipe.
Gluten Free: you can make this gluten free by using a 1:1 flour, chickpea flour, or almond flour. *Note: This is only for the filling part. See above for the biscuits.
How to Make Vegetable Pot Pie with Biscuits
For the Biscuits
1. Preheat oven to 425˚F (215˚C) Fahrenheit.
2. Place the vegan butter inside of a bowl and put into the freezer. Make vegan buttermilk by placing the apple cider vinegar into a 1 cup measuring cup and filling the rest of the measuring cup with the unsweetened non-dairy milk. Set aside for 10 minutes.
3. In a large bowl, whisk together the dry ingredients.Take the butter out of the freezer and add it into the bowl. Using a pastry cutter, fork or hands, combine until a sand like texture.
4. Add buttermilk mixture and stir together just until combined. Don’t over mix. Dough will be sticky. Sprinkle flour onto a surface and roll the dough out. Sprinkle a touch more flour onto the top and roll the dough out until it’s no longer sticky. DO NOT overwork the dough. Push dough out into a disc shape that is ¾ inch high.
5. Use a biscuit cutter, to cut out biscuits. Then, place on a parchment lined baking sheet. Gently form the dough back out into a disc and and cut out the remaining biscuits. You will get approximately 8 biscuits. Brush the tops with vegan butter. Place on a parchment lined baking sheet and place in the fridge until ready.
For the filling:
1. In a large-sized (12-inch) skillet over medium-high heat, add the vegan butter and once melted, add the chopped onions and garlic, sautéing until translucent and fragrant, about 2 minutes. Add thyme springs, celery and carrots and sauté 3 minutes or until carrots are softened. Add wine. Stir, scraping the bottom of the pot, and cook for 1 ½ minutes or until wine is mostly evaporated.
2. Add in the spices from garlic powder to celery seed to toast stirring frequently for about 1 minute then add flour and stir until combined for an additional 1 minute. Slowly add in the milk (whisking frequently), veggie stock and bouillon until the liquid becomes smooth and thickens. NOTE: whisking frequently prevents lumps and curdling of the flour and liquid.
3. Add in the white beans and green peas, stirring until combined and reduce the heat to low so that everything simmers. Let it simmer for 2-3 minutes. Remove from heat. NOTE: Spoon into a baking proof dish if needed at this time.
4. Remove the biscuits from the refrigerator and arrange them on top the filling. Brush the top of the biscuits with vegan milk or vegan butter for extra browning. Bake the dish for 18 to 20 minutes until bubbling hot and biscuits are thoroughly cooked through. Let rest 10 minutes before serving
Veggie Pot Pie Recipe Tips
I want to call out a few things that we do to ensure this is the best vegetarian pot pie recipe you’ve tried:
- Make the biscuits from scratch. I know it takes more time, but when making these vegan buttermilk biscuits, they texture is unlike anything that you can get store bought.
- The tops of the biscuits will be golden brown and buttery, but the bottoms of them, since cooking in the gravy, will be softer and more like a dumpling texture. If you do not like this – you can bake the biscuits on a tray separately and then spoon the gravy over the biscuits when ready to eat.
- For an even more filling veggie gravy – try adding 1 cup of diced russet potatoes to the dish. Add them when you add the celery and carrots.
- Save time by using frozen mixed vegetables instead. Make the recipe as instructed, but move on when it says add the carrots and celery. Instead, add a bag of mixed frozen vegetables where it calls for the peas.
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Veggie Pot Pie (with Biscuits)
Ingredients
For the Biscuits:
- ½ cup vegan butter, cut into tbsps and frozen
- 1 tablespoon apple cider vinegar
- 1 cup scant unsweetened almond milk
- 2 ½ cups flour
- 1 tablespoon sugar
- 4 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Filling:
- 15 oz white beans, drained + rinsed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- ⅓ cup vegan butter
- 1 small onion chopped
- 4 cloves garlic minced
- ¼ cup flour
- 2 cups vegetable broth
- 1 cup dairy free milk
- 1 teaspoon better than bouillon onion flavor
- 3 sprigs fresh thyme
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon celery seed optional
- ⅓ cup dry white wine You can also use cooking white wine instead
Instructions
- Preheat oven to 425˚F (215˚C) Fahrenheit.
For the Biscuits
- Place the vegan butter inside of a bowl and put into the freezer. Make vegan buttermilk by placing the apple cider vinegar into a 1 cup measuring cup and filling the rest of the measuring cup with the unsweetened non-dairy milk. Set aside for 10 minutes.
- In a large bowl, whisk together the dry ingredients.Take the butter out of the freezer and add it into the bowl. Using a pastry cutter, fork or hands, combine until a sand like texture.
- Add buttermilk mixture and stir together just until combined. Don't over mix. Dough will be sticky. Sprinkle flour onto a surface and roll the dough out. Sprinkle a touch more flour onto the top and roll the dough out until it's no longer sticky. DO NOT overwork the dough. Push dough out into a disc shape that is ¾ inch high.
- Use a biscuit cutter, to cut out biscuits. Then, place on a parchment lined baking sheet. Gently form the dough back out into a disc and and cut out the remaining biscuits. You will get approximately 8 biscuits. Brush the tops with vegan butter. Place on a parchment lined baking sheet and place in the fridge until ready.
For the pot pie filling:
- In a large-sized (12-inch) skillet over medium-high heat, add the vegan butter and once melted, add the chopped onions and garlic, sautéing until translucent and fragrant, about 2 minutes. Add thyme springs, celery and carrots and sauté 3 minutes or until carrots are softened. Add wine. Stir, scraping the bottom of the pot, and cook for 1 ½ minutes or until wine is mostly evaporated.
- Add in the spices from garlic powder to celery seed to toast stirring frequently for about 1 minute then add flour and stir until combined for an additional 1 minute. Slowly add in the milk (whisking frequently), veggie stock and bouillon until the liquid becomes smooth and thickens. NOTE: whisking frequently prevents lumps and curdling of the flour and liquid.
- Add in the white beans and green peas, stirring until combined and reduce the heat to low so that everything simmers. Let it simmer for 2-3 minutes. Remove from heat. NOTE: Spoon into a baking proof dish if needed at this time.
- Remove the biscuits from the refrigerator and arrange them on top the filling. Brush the top of the biscuits with vegan milk or vegan butter for extra browning. Bake the dish for 18 to 20 minutes until bubbling hot and biscuits are thoroughly cooked through. Let rest 10 minutes before serving
Notes
Video
Nutrition
Vegetable Pot Pie FAQs
No! You can use our traditional pie crust instead of biscuits with this recipe. You will need to double the recipe so you have a top and a bottom.
Yes. You can make this recipe 2 days in advance and store in the fridge once cooled. Note the longer you let it sit, the less flakey top the biscuits have.
Yes. Double all the ingredients as instructed. You will need to casserole dishes or large skillets.
Yes! Chop into bite sized pieces and add to the mixture when you add in the beans.
We do not recommend freezing the entire thing together; however, you can make the filling and then freeze that in an air-tight container or freezer safe bag for up to 6 months.
OUTSTANDING! I have looked for the perfect veggie pot pie for years & this is it. The biscuits did not puff up as much, I think because I made them gluten free, but boy are they delicious. Will add another veggie or two next time & this goes in my rotation. Thank you so much!
GF can definitely effect that, but keep playing around with them! So glad you enjoyed it
This recipe is amazing and my kids LOVE it! I make it on the regular and have to make a double batch each time. You’re recipes are always spot on, keep them coming, we love them!
I am so happy to hear that it’s a hit for everyone!
One of my favorite go to comfort recipes! I made in 4 times in one month, and usually only repeat recipes 2 times in one year! Such depth and flavor, yet simple.
Omg, that’s such a huge compliment. Thank you so much. Thrilled you loved it
I won’t win any awards for my biscuits (first time ever making them), but this was still so delicious that my family was scraping the bottom of the pan! Note: I didn’t have any bouillon on hand, but this was still incredibly flavorful.
haha, biscuits are a tough one for sure!
I was never a fan of pot pies but this has made me a believer! Creamy vegetable filling with the right blend of spices, tipped with buttery, flaky biscuits! This is going into regular rotation! Cozy in a dish!
yay! So glad you gave it a shot!
This recipe was a hit!! Thank you!
You’re so welcome!
So good! my house struggles with leftovers and this is one of the rare clean-tupperware-club member recipes that i will definitely make again
haha i love that phrase
This was delicious!
Happy you enjoyed!