Go Back Email Link
–+ servings
vegetarian pot pie with biscuits recipe vegan options for flaky pot pie crust
Print Recipe
5 from 6 votes

Vegetarian Pot Pie with Biscuits

Vegetarian Pot Pie with Biscuits is 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 coconut sauce, and topped with easy biscuits!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: American
Servings: 8
Calories: 391kcal
Author: Kelly Jensen

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 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: flour, baking powder, baking soda, and sea salt. Cut the cold butter into small chunks and work it into the dry ingredients until the flour becomes dotted with butter.
  • Add the coconut milk and lemon into the dry ingredients, 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

Calories: 391kcal | Carbohydrates: 58g | Protein: 11g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 423mg | Potassium: 972mg | Fiber: 7g | Sugar: 3g | Vitamin A: 3479IU | Vitamin C: 35mg | Calcium: 148mg | Iron: 6mg