This vegan biscuit pot pie with a creamy, flavor-packed filling, uses store-bought biscuit dough to save you time in the kitchen. It's one of my kid's favorite dinners right now! (20g protein, 6g fiber per serving)
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Did you know that a lot of brands of vegan biscuit dough are accidentally vegan? It's true! We eat them all the time in our weekend brunch spreads, and they work like a dream as the biscuit topping for this vegan biscuit pot pie recipe!
This vegan pot pie with biscuits has a rich, creamy filling with cozy flavors like thyme, rosemary, sage, and garlic. It's full of veggies, and you can use your plant-based protein of choice!
Y'all, I have been testing this recipe on and off for over a year trying to find a reliable way to have the biscuits on top of my pot pie cook through.
A lot of biscuit pot pie recipes have you put the uncooked biscuits on top and bake. In my experience, though, the results can be inconsistent. Sometimes the biscuits bake through, and sometimes you end up with half-raw biscuits.
This recipe pre-bakes the biscuits, just to get the bottoms a little browned before adding to the pot pie to finish baking. The result is a vegan biscuit pot pie that's perfect every time!
Of course, you can use homemade biscuits, if you prefer. Just bake them for about half the time on a baking sheet, then add to the top of the pot pie and bake until the biscuits are cooked through.
I am using chicken-style seitan for this vegan chicken pot pie, but you can use tofu, other store-bought vegan chicken substitute, or even mushrooms or chickpeas, if you prefer. Just cook up your filling of choice, and add it to the mixture. The flavor is all in that creamy sauce!
💖 Why You'll Love this Recipe
- easy vegan pot pie with biscuit crust
- no making biscuit dough from scratch!
- creamy, veggie-packed filling with toothsome tofu pieces
- flexible! Use your plant-based protein of choice.
- naturally soy-free and nut-free with easy gluten-free option
✓ Ingredients and Substitutions
- chicken-style seitan - This is your protein. You can use other plant-based proteins like vegan chicken, cooked soy curls, or even a drained can of chickpeas. Just cook your protein and use. For the seitan or chickpeas, no cooking needed. For gluten-free, use soy curls, chickpeas, or a gluten-free chicken sub of choice.
- aromatics - Onion, carrots, and garlic give this vegan chicken pot pie an amazing flavor!
- flour - To thicken the gravy. You can use chickpea flour, if needed.
- herbs and spices - Rosemary, garlic powder, black pepper, thyme, sage, and salt give this vegan biscuit pot pie a chicken-like flavor, no chicken needed!
- vegan chicken broth and milk - To make the gravy. You can use regular vegetable broth instead, but if you can find vegan chicken broth, it makes the flavor even better! Use a soy-free and/or nut-free vegan milk, if needed.
- frozen vegetables - You can use traditional pot pie veggies, like peas, carrots, corn, and green beans, or use your frozen veggies of choice.
- biscuit dough - You're looking for the tinned kind that you whack on the counter to pop open. A lot of brands of this dough are accidentally vegan. If you want to make this gluten-free, use gluten-free vegan biscuit dough, either store-bought or homemade.
🔪 How to Make Vegan Biscuit Pot Pie
Preheat the oven to 375° F, and prep your ingredients.
Open your tin of biscuits, and arrange them on a baking sheet. Bake for 7 minutes, then remove them and set aside. Leave the oven on.
Meanwhile, heat the oil in an approximately 3.5 quart stove-to-oven pot over medium high heat. I used my Dutch oven. Add the onion, carrots, celery, garlic, and salt, and cook, stirring occasionally until the onion turns translucent, about 5 to 8 minutes.
Reduce the heat to medium, and sprinkle on the flour and all of the herbs and spices and remaining salt, mixing well. Then, slowly add the broth and non-dairy milk, stirring constantly. Simmer until this mixture thickens, stirring frequently to prevent clumps, about 7 to 10 minutes.
Stir the seitan and frozen vegetables into the pan, and mix well. Taste and adjust the flavor, if needed, then remove the pan from the heat.
Even out the mixture in the pan, then top with the biscuits, browned-side-down. You may end up with a couple of extra biscuits, depending on the shape of your pan. You can put these back onto the baking sheet to finish baking alongside the pot pie.
Put the biscuit pot pie back into the oven, and bake for 10 more minutes, or until the biscuits are golden on top. To serve, scoop a biscuit and plenty of the creamy filling onto your plate.
💡 Helpful Tips
- A lot of common brands of biscuit dough are accidentally vegan, so choose your favorite! Just check the ingredients for egg and dairy.
- Adding the liquid to the pan slowly, mixing as you pour, will help prevent clumps in your sauce. So will scraping the bottom of the pan when you stir, since flour will sink to the bottom before it dissolves in the liquid.
- When you pre-bake the biscuits, one side will brown more than the other. Placing the biscuits browned-side-down on the pot pie helps ensure that they don't soak up too much liquid from the pan and will bake through.
🫙 Storage Directions
Store leftovers in a closed container in the refrigerator. It will keep for three to five days.
📖 Recipe
Vegan Biscuit Pot Pie
Equipment
- 9x12" baking pan - or similar-sized pan
Ingredients
- 12 to 16 ounces vegan biscuit dough see note
- 1 tablespoon olive oil or use vegan butter
- 1 cup chopped onion
- ½ cup chopped carrots
- ½ cup chopped celery
- 4 cloves garlic
- ¼ teaspoon salt
- ½ cup all-purpose flour
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ¾ teaspoon black pepper
- ½ teaspoon salt
- 2 cups vegan chicken broth
- 1 ½ cups unsweetened non-dairy milk
- 8 ounces chicken style seitan torn into bite-size pieces
- 10 ounces frozen veggies Use any mix of veggies that you like!
Instructions
- Preheat the oven to 375° F, and prep your ingredients.
- Open your tin of biscuits, and arrange them on a baking sheet. Bake for 7 minutes, then remove them and set aside. Leave the oven on.
- Meanwhile, heat the oil in an approximately 3.5 quart stove-to-oven pot over medium high heat. Add the onion, carrots, celery, garlic, and salt, and cook, stirring occasionally until the onion turns translucent, about 5 to 8 minutes.
- Reduce the heat to medium, and sprinkle on the flour and all of the herbs and spices and remaining salt, mixing well. Then, slowly add the broth and non-dairy milk, stirring constantly. Simmer until this mixture thickens, stirring frequently to prevent clumps, about 7 to 10 minutes.
- Stir the seitan and frozen vegetables into the pan, and mix well. Taste and adjust the flavor, if needed, then remove the pan from the heat.
- Even out the mixture in the pan, then top with the biscuits, browned-side-down. You may end up with a couple of extra biscuits, depending on the shape of your pan. You can put these back onto the baking sheet to finish baking alongside the pot pie.
- Put the biscuit pot pie back into the oven, and bake for 10 more minutes, or until the biscuits are golden on top. To serve, scoop a biscuit and plenty of the creamy filling onto your plate.
Got a question? Tried this recipe? Leave a reply!