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Vegan pot pie veggie pot pine gluten free pot pie healthy

Vegan Vegetable Pot Pie with Homemade Biscuits (Vegan + Gluten Free)

Vegan comfort food at its finest! This veggie pot pie is meal prep friendly and packed with fresh mushrooms, carrots, potatoes, peas, and corn in a creamy cashew sauce, and topped with easy from-scratch biscuits!
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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dinner
Cuisine American


  • 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 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!
Keyword comfort food recipe, healthy comfort food, healthy pot pie, vegan comfort food, vegan pot pie, vegan vegetable pot pie
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