Easy Vegetarian Pot Pie with Biscuits Recipe
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to RecipeThis vegetarian pot pie recipe with biscuits is delicious homemade comfort food! Loaded with vegetables and spices in a creamy sauce, topped with buttery flaky biscuits .
This easy veggie pot pie is topped with easy homemade biscuits for a tasty dinner the whole family will love! Serve with a family style chopped salad for a complete dinner.
Here is some fantastic plant-based comfort food at its finest, perfect for a chilly day! This hearty vegetable pot pie is meal-prep friendly and packed with fresh mushrooms, carrots, potatoes, peas, and corn in a creamy sauce. Topped with easy made-from-scratch biscuits.
I love how versatile this veggie pot pie is – throw your favorite fresh (or frozen!) veggies in the pie. Add some spices and a creamy sauce, and while it cooks you can bake the biscuits. All ready in about an hour!
This pot pie recipe is wonderful to make for a special occasion, and feeds a crowd! Use frozen or fresh veggies or fresh herbs for a wonderful savory flavor.
This Dairy Free Vegetable Pot Pie Recipe Is:
- Creamy
- Hearty
- Filling
- Loaded with Vegetables
- Flavorful
- Yummy Comfort Food
- Made without Milk or Cream, Vegan, and Vegetarian!
What to Make With Frozen Vegetables
I used a frozen veggie blend for this recipe instead of fresh. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes. It saves me a trip to the store, and I can have amazing veggies thawed in no time.
What’s In Vegetable Pot Pie?
- Carrots, Mushrooms, Onion, Corn, Green Beans, PotatoesÂ
- Extra virgin olive oil
- Frozen Peas
- Vegetable Broth or Bouillon: I love a nice veggie broth base for my recipes because it has a great flavor and is lower in sodium.
- Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor. You could also add fresh thyme if desired.
- Coconut Milk:Â I use unsweetened full-fat coconut milk for a creamy filling. You could also use heavy cream, whole milk, or a non-dairy milk too like cashew milk, soy milk, or even almond milk.
- All Purpose Flour
- Vegetable Broth
- White Beans
- Baking Powder: I like this low sodium baking powder which is great for keeping the sodium down in baked goods.
- Sea Salt & Black Pepper
Making Biscuits for Pot Pie
I found that mixing and baking the biscuits before topping them to the pot pie was a great alternative to crust. The biscuits are flaky and turn golden brown on top, and no need for an egg wash.
I like to make this pot pie without a bottom crust or pie dough or puff pastry dough. I found the biscuits are light, fluffy, and bring enough flavor to this recipe. The biscuit dough takes just minutes to make, and makes enough to cover the entire dish.
If you wanted to use a pre-made crust, roll it out and place it in a pie pan or large pot pie dish. Make the filling as directed in the recipe, and cover with a top layer of crust over the whole pie.
How To Make Pot Pie Vegetarian
- Preheat the oven to 450 degrees Fahrenheit.
- In a large Dutch oven, heat the olive oil over medium 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.
- Add the coconut milk, 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 balls 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!
- Store leftover pot pie in an airtight container, cover with foil or plastic wrap, and refrigerate for up to 3 days.
Dietary Modifications
- While the pot pie filling is gluten free, the biscuits were made with all purpose flour. You can sub these out for a 1:1 gluten free baking mix to make GF. Always ensure any ingredients are certified gluten free before using.
- This is vegan & vegetarian, but if you eat meat you can add in some cooked chicken to the filling if you’d like. If you are using a pre-made pie dough for the topping, ensure that it is vegan as well.
More Tasty Vegetarian Recipes You’ll Love!
Get the Same Ingredients for this Veggie Pot Pie without Dairy
Let’s connect on social!
If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Vegetarian Pot Pie with Biscuits
Equipment
- Dutch Oven
Ingredients
For the Vegetable Pot Pie Filling
- 1 tablespoon extra virgin olive oil
- 6 cloves garlic minced
- 1 sweet onion chopped
- 1 lb mushrooms chopped
- 4 potatoes diced
- 3 cups frozen mixed vegetables corn, peas, carrots
- 2 cups Vegetable Stock
- 2 teaspoons Herbes de Provence
- 1 cup coconut milk
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Sea Salt
- 4 tablespoons cold vegan butter
- 1 cup coconut milk
- 1/2 lemon juiced
Instructions
- 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.
- Add the coconut milk, 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 balls 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!
Nutrition
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
This is one very tasty dish