How do I prevent lumps in the pot pie filling?

Whisk frequently when slowly adding plant milk and veggie stock to the flour mixture to ensure a smooth, thick consistency, as noted in the filling instructions.

What is the secret to tender herb biscuits for this pot pie?

Achieve tender biscuits by cutting cold vegan butter into the flour mixture until 'peas-like' and carefully avoiding over-mixing the dough once the vegan 'buttermilk' is incorporated.

Can I use fresh vegetables instead of frozen for the filling?

While the recipe specifies 4 cups of organic mixed frozen vegetables, you can substitute with fresh, ensuring they are chopped to a similar size and cooked until tender.

What gives the pot pie filling its rich, savory depth?

The filling's depth comes from sauteed red onion and garlic, a blend of spices including smoked paprika, and the umami-rich additions of white cooking wine and nutritional yeast.

How should I store leftover Vegan Pot Pie?

Once cooled, store any leftover pot pie in an airtight container in the refrigerator. Reheat gently in the oven or microwave until warmed through.

4 years ago

Pot Pie
[Vegan]

SG By: Shanika Graham-White

Author Bio

Food Blogger and Recipe Developer, Shanika is a self‑taught cook and baker who has partnered... Read More

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A golden-brown vegan pot pie, served in a rustic skillet, topped with fluffy, baked herb biscuits, with the creamy vegetable filling bubbling through.

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Discover more recipes with these ingredients

Pot Pie [Vegan]

Dairy Free

Vegan

This Vegan Pot Pie is the ultimate plant-based soul-warming comfort food. You can't go wrong with a traditional veggie-packed creamy filling and a herby biscuit topping.

Ingredients You Need for Pot Pie [Vegan]

For the Filling:

4 cups organic mixed vegetables, frozen (Includes peas, carrots, corn, + green beans)
1/2 red onion, chopped
2 garlic cloves, minced
1/4 cup organic all-purpose flour
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 cup organic vegetable stock
3/4 cup Almond milk (You can use your fave plant-based milk!)
2 tablespoons white cooking wine
1/2 cup nutritional yeast (You can also use DF cheese shreds instead, if you'd like)
2 tablespoons vegan butter, for cooking

For the Herb Biscuits:

2 cups organic all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
2 teaspoons dried parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 cup vegan butter, VERY COLD
1/2 cup 'Dairy-Free Buttermilk' + 2 Tbsps (See Notes!)

Other:

1 tablespoon vegan butter, melted for brushing

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How to Prepare Pot Pie [Vegan]

To Make the Filling:

Preheat oven to 400 degrees Fahrenheit.
In a medium-sized (10-inch) skillet over medium-high heat, add the vegan butter and once butter melts, add the onions and garlic, sautéing until translucent and fragrant, about 1-2 minutes. Add in the flour followed by: the sea salt, black pepper, smoked paprika, garlic powder, parsley, and basil, stirring until combined. Slowly add in the milk (whisking frequently) and veggie stock until the liquid becomes smooth and thickens. NOTE: whisking frequently prevents lumps and curdling of the flour and liquid.
Add in the frozen veggies, white cooking wine, and nutritional yeast, stirring until combined and reduce the heat to low so that everything simmers. Let it simmer for 5-6 minutes. Remove from heat.

To Make the Herb Biscuits:

Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
Whisk together the flour, baking powder, baking soda, parsley, thyme, oregano, garlic powder, and sea salt in a medium bowl.
Add in the cold vegan butter and using a pastry cutter or fork, cut the butter into the flour mixture until it looks 'peas-like' in texture.
Slowly add in the 'buttermilk' and gently stir everything together until combined and the mixture is moistened. NOTE: DON'T OVER-MIX!

For Assembly:

In the skillet (or in mini ramekins/dutch ovens) fill it with the veggie filling and using an ice cream scoop, scoop about 2 Tbsps of biscuit dough and placing it atop filling mixture. Repeat until all biscuits are placed atop.
Lightly brush biscuits with melted butter and bake for 15-20 minutes or until biscuits are golden brown and the filling bubbles through.
Remove from the oven and serve immediately.
Bon Appetit!