Vegan comfort food at its finest! This vegan vegetable pot pie is meal prep friendly and packed with fresh mushrooms, carrots, potatoes, peas, and corn in a creamy cashew sauce. Topped with easy from-scratch biscuits!
This Vegan Vegetable Pot Pie Is:
- Versatile: I used a mix of frozen veggies (carrots, corn, peas) but you can use whatever you have in your freezer or pantry for the veggies
- Creamy and delicious: thanks cashew cream!
- Topped with fresh homemade buscuits: which. are. amazing!
- Great to meal prep: cook once, and have several nights worth of dinners for the fam!
This vegan vegetable pot pie was delicious, easy to make, and well worth the effort of homemade biscuits! This was one of those dishes that I couldn’t believe was actually vegan. I surprise myself sometimes! Comfort food this good is always worth cooking.
This is also an awesome way to use pantry staple ingredients and freezer vegetables. I used a frozen vegetable mix for the pot pie filling which saved tons of time!
Don’t let the long list of ingredients fool you – this vegetable pot pie is SUPER easy to make ahead and store in the fridge for a few days before cooking. I chopped all these up during my Sunday Meal Prep hour and stored the veggies in a dutch oven until I was ready to cook it later in the week!
Whats In This Vegan Vegetable Pot Pie?
- Frozen Vegetable Mix (I used carrots, peas, corn)
- Cashew Cream
- Vegetable Stock & Spices
- And Homemade biscuits, but you can use store bought biscuits if ya got ’em in the fridge.
The veggies cook together in the cashew cream sauce which gives it a delicious richness and sweetness! Topped with the biscuits, and this is a big bowl of healthy-ish perfection.
This is a family-friendly recipe that everyone at your table will love! No one needs to know that it’s vegan.
This got rave reviews from myself (obvs!) and also my husband. This makes a TON of vegetable pot pie so its great to have for a few nights during the week or to pack as a meal prep lunch or dinner!
Anything that is easy to meal prep is good to go on our homestead!
- While the pot pie filling is gluten free, the biscuits were made with wheat flour. You can sub these out for a 1:1 gluten free baking mix to make GF.
- This is totally vegan, but if you eat meat you can add in some cooked chicken to the filling if you’d like.
- To make this nut free, substitute the cashew cream for real cream.
As always, if you make this vegan vegetable pot pie be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Vegan Vegetable Pot Pie with Homemade Biscuits (Vegan + Gluten Free)
- For the Vegetable Pot Pie
- 1 tablespoon olive oil
- 6 cloves garlic minced
- 1 yellow onion chopped
- 1 lb mushrooms chopped
- 4 yukon gold potatoes diced
- 3 cups frozen mixed vegetables corn, peas, carrots
- 2 cups vegetable stock
- 2 teaspoons Herbs de Provence
- 1/2 cup cashews soaked in hot water for 15 minutes
- For the Biscuits
- 2 cups flour all-purpose works just fine
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Himalayan sea salt
- 4 tablespoons or half stick cold vegan butter
- 1 cup plain unsweetened almond milk
- 1/2 lemon juiced
- Preheat the oven to 450 degrees fahrenheit.
- In a large Dutch oven, heat the olive oil over low heat until shimmering. Add the garlic and onions and cook for 5 minutes until they begin to soften. Add the mushrooms, potatoes, frozen vegetables, Herbs de Provence, and vegetable stock and bring to a boil. Cook for 20 minutes until veggies begin to soften.
- In a blender, blend the cashews with 1/2 cup warm water until they have a creamy consistency. Add them to the pot. Cover the dutch oven and place in the oven to cook for 15 minutes.
- To make the biscuits, add all the dry ingredients to a large bowl and combine. Cut the cold vegan butter into small chunks and work it into the dry ingredients until the flour becomes dotted with butter.
- Add the wet ingredients to the dry, and stir well until a shaggy dough forms.
- Remove the dutch oven carefully from the oven with mitts, and remove cover. Hand-roll the biscuits into 2 inch spheres and place on top of the vegan pot pie so the make a loose covering on the surface.
- Place dutch oven back into oven and book for an additional 15-20 minutes until the biscuits begin to brown and the pot pie is bubbling!