Servings
Font
Back
5.0 from 69 votes

Vegan Pot Pie with Biscuit topping

Vegan Pot Pie with Black Pepper Biscuit topping. Veggies in Savory herbed sauce topped with easy No Oil Black Pepper Biscuit topping. Classic flavors, easier and simpler! Vegan Soy-free Recipe. Option for Nut-free Gluten-free

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6
Calories: 18843 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 cup chopped onion
  • 3 cloves of garlic , finely chopped
  • 4 oz mushroom , thinly sliced or chopped
  • 1/4 cup flour (all purpose, Use 2 tbsp rice flour + 2 tbsp tapioca starch for gluten-free)
  • 2 bay leaves
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 2 cups veggie broth
  • 2.5 cups Veggies , frozen veggies or chopped veggies such as green beans, corn, carrots, peas, zucchini, potatoes etc
Biscuit topping:
  • 3/4 cup all purpose flour or a mix of all purpose and wheat flour
  • 1/4 cup almond flour or ground cashews
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp nutritional yeast
  • 2 tsp dried herbs such as oregano ,rosemary, basil
  • 1/4 tsp freshly ground black pepper and more for garnish
  • 3/4 cup chilled non dairy milk such as almond milk,light coconut milk or soy milk

Instructions

    Cup of Yum
  1. Pot Pie Filling: Heat a saucepan over medium heat. Add 2 tbsp broth or 1 tsp oil. Add onion, garlic and a good pinch of salt and cook until translucent , 4 to 6 mins. Add mushrooms and mix in and cook for 3 mins.
  2. Add in the bay leaves, herbs, salt and mix in. Add the flour and mix in. Add in 1/2 cup broth and mix in until there are no lumps, then add the rest of the broth. Stir well to combine. Bring to a boil. Add the veggies and mix in and continue to cook for 4 to 6 minutes. If the mixture is not thick to preference, mix in 1 tbsp flour in 2 tbsp broth and add to the saucepan and bring to a boil again. The mixture thickens on cooling, so you just want slightly thick filling.
  3. Transfer the mixture to a 9 by 9 inch baking dish. Remove the bay leaves. Let it cool for 10 mins. Meanwhile prepare the biscuit topping. Preheat the oven to 435 deg F (225 C)
  4. Biscuit Topping: Add flour, almond flour, baking powder, salt, nutritional yeast, herbs and black pepper in a bowl. Mix well.
  5. Add 1/2 cup chilled non dairy milk and mix in. Add 1 tbsp milk at a time to make a soft sticky dough. Let it sit for 5 mins, then add spoonfuls of the mixture on top of the pot pie filling.
  6. Bake at 435 deg F for 17 to 20 mins or until the topping is golden. Garnish with fresh herbs and freshly ground black pepper. Let it sit for 5 mins then serve.Make Ahead: Make the pot pie filling ahead and refrigerate for upto 2 days. Then add biscuit topping mixture, puff pastry biscuits or crust of choice and bake. Store: Store the baked Pot pie for upto 2 days in the refrigerator.

Notes

  • Make this Nut-free: Omit the almond flour from the biscuit dough and use 2 tbsp vegan butter or oil
  • Make this Gluten-free: Use a mix of 3/4 cup almond flour, 1/4 cup oat flour and 1/4 cup starch to substitute all purpose flour for the biscuit topping or use a gluten-free pie crust of choice..
  • Make ahead: Refrigerate the filling for upto 2 days, then drop biscuit dough or pie crust of choice and bake.
  • Variation: Add 1 cup shredded seitan or soaked and squeezed soy curls for a vegan chicken pot pie. Add more broth if the mixture is too thick, 

Nutrition Information

Calories 188.43kcal (9%) Carbohydrates 32.52g (11%) Protein 9.01g (18%) Fat 3.9g (6%) Saturated Fat 0.44g (2%) Sodium 490.91mg (20%) Potassium 447.69mg (13%) Fiber 4.99g (20%) Sugar 1.87g (4%) Vitamin A 3850.82IU (77%) Vitamin C 10.72mg (12%) Calcium 116.7mg (12%) Iron 2.29mg (13%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 18843

% Daily Value*

Calories 188.43kcal 9%
Carbohydrates 32.52g 11%
Protein 9.01g 18%
Fat 3.9g 6%
Saturated Fat 0.44g 2%
Sodium 490.91mg 20%
Potassium 447.69mg 10%
Fiber 4.99g 20%
Sugar 1.87g 4%
Vitamin A 3850.82IU 77%
Vitamin C 10.72mg 12%
Calcium 116.7mg 12%
Iron 2.29mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.