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Beer Broth Veggie Pot Pie [Vegan]

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As a kid, I loved chicken pot pie. I don't remember my mom ever making it from scratch (sorry, Mom), but I remember getting those cute frozen ones from the grocery store. YUM! Comfort food in a box. I decided to give that meal a plant-based makeover, and I think the final result is a crowd-pleaser. Kids and adults can enjoy it and forget that it's pretty good for you too -- without skimping on flavor.

Beer Broth Veggie Pot Pie [Vegan]

This Recipe is :



For the Beer Broth Veggie Filling: 

  • 1 large yellow onion, chopped
  • A few tablespoons of extra virgin olive oil
  • 3-4 cups of veggies, chopped small
  • 2 tablespoons Worcestershire sauce (be sure that it’s vegan!)
  • 1 teaspoon parsley
  • 1 1/2 teaspoon sage
  • 1 1/2 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 tablespoon flour
  • 8 ounce beer

For the Biscuit Topping:

  • 2 cups whole wheat pastry flour
  • 1 tablespoon baking powder, aluminum-free
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 4 tablespoons organic non-hydrogenated shortening, or vegan butter (frozen)
  • 1 cup almond milk (cold)
  • 1 tablespoon lemon juice, fresh-squeezed


  1. In a large skillet, cook the onions in some olive oil on medium heat until they are translucent and soft.
  2. While you’re waiting for your onions to cook, measure out the dry ingredients for the topping (flour, baking soda, baking powder, and salt) and place them into the food processor. This will save time later. You can also use a Pyrex container to measure out your almond milk and lemon juice (but place it back in the fridge).
  3. Also, take this cooking time to measure out four tablespoons of organic shortening or butter. Place them on a plate and into the freezer. This will make your job easier in the long run. Now everything is ready for your topping!
  4. Preheat the oven to 450°F.
  5. When your onions are done, remove them from the pan. Add in your tablespoon of olive oil and add your cups of veggies — I used frozen peas, chopped carrots, chopped mushrooms, and frozen spinach. Add any others that you’d like! Cook these on medium high heat.
  6. Once they are thawed and cooked, add in your beer, onions, Worcestershire sauce, and spices (parsley, sage, thyme, marjoram, salt, and pepper). Taste it and see how you like it. Add some hot sauce or your own flair to this dish!
  7. Allow the mixture to cook down and for the beer to evaporate (partially). Add in your flour and it should thicken up. If it does not come to a gravy consistency, grab a cup and mix one tablespoon of starch (cornstarch, arrowroot, etc.) and a tablespoon of water together. Make sure there are no lumps and add it to the pan. This should add a thickness to your pie filling. You want it to be gravy-like in its consistency.
  8. When it’s gravy-like, pour the mixture into a greased pie pan. Now, we finish the biscuit topping.
  9. Add the frozen shortening chunks into the food processor with the dry ingredients. Pulse until the mixture looks like a fine meal, almost sand-like. At this point, add the milk/lemon juice in and pulse a few times. When you take the lid off, it should be light and airy.
  10. Spoon the biscuit mix on top of the veggies and gravy. You can pat it down with wet fingers to make it look nice and flat, or you can leave it cute and spiky for the rustic effect.
  11. Put the pie pan on a baking tray and bake it for 15-20 minutes. My pie took closer to the full 20 minutes.
  12. Scoop it out and enjoy this slice (or glop) of heaven. Enjoy!




Aileen Metcalf fuses her love of writing with her passion for mindful eating. On her vegan dessert blog, Morsels and Moonshine, Aileen focuses on using sustainable whole foods without compromising flavor.



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